On Cooking:a Textbook of Culinary Fundamentals: Techniques from Expert Chefs
Chefs must understand why and how these traditional charcuterie processes work. This volume serves as a solid foundation for learning and perfecting the skills of charcuterie. A collection of classic dishes found on American menus with their pronunciations, origins, ingredients, and techniques. An excellent pocket reference for every culinary professional. This exciting new textbook presents fundamental culinary theories along with classical cooking methods and techniques to help students build a repertoire of professional skills.
Special features of the textbook include:. Culinary Math Principles and Applications showcases how and why foodservice workers use math every day in the professional kitchen.
The book is divided into short sections for maximum instructional flexibility. The CD-ROM in the back of the book provides a variety of interactive learning tools that reinforce the math skills used in culinary arts. Culinary Nutrition Principles and Applications combines the science of nutrition with the art of food preparation to provide learners with the knowledge base to plan and prepare healthy menu items.
The first six chapters of this engaging textbook explain the functions and food sources of proteins, carbohydrates, lipids, water, vitamins, and minerals and their role in the digestion and absorption process. The remaining nine chapters describe how to apply nutrition principles and healthy cooking techniques to create flavorful, nutrient-dense menu items that appeal to guests.
The Culinary Professional provides the comprehensive instruction students need to be successful in a culinary arts career. It covers culinary techniques in addition to the identification of foods and equipment used in a professional kitchen and the knowledge and skills needed to manage a foodservice operation. Career readiness activities and multiple features, including ethics, prepare students for the workplace. Its basic principles are as valid today as when it was first published in Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st century.
Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code , foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. For over twenty years, he has taught professional baking to hundreds of successful students and authored curriculums for culinary schools around the world.
Produced by the Culinary Institute of America as a textbook for chefs-to-be, The Professional Chef is a book for all who love to cook, as well as students of the craft. This comprehensive text emphasizes an understanding of cooking fundamentals, explores contemporary dining and vegetarian cooking, discusses nutrition and special health issues, and provides information on other relevant topics such as culinary and food science. This book presents 35 proven pastry techniques that can be used by novice cooks, culinary students, apprentices, and seasoned veterans of the professional kitchen to create both sweet and savory pastries as well as desserts.
Large, step-by-step photos showcase the execution of foundational techniques being used to create 65 elegant pastries and desserts. Some of the recipes contain variations or subcomponent recipes. Online Learner Resources are included with this book. By establishing science-based quotas, protecting wild habitats, and reducing bycatch and treating anchovies and their like as food, not feed , Sharpless believes that effective ocean stewardship can put healthy, sustainable seafood on the table forever.
To that end, Oceana has tapped plus chefs, including Mario Batali, Eric Ripert, and Jose Andres for recipes that give us all a role to play in this revolutionary mission: Principles of Food, Beverage, and Labor Cost Controls 8th Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs.
Includes a diskette which contains Excel spreadsheet applications. Delivering comprehensive training of key food safety concepts, this book is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in ServSafe Coursebook 5th Edition goes beyond the principles found in ServSafe Essentials 5th Edition and adds greater depth and breadth of food safety practices by featuring expanded sections on high-risk populations, active managerial control, and crisis management. Sharpening is an apparently simple task, but it eludes many, even with practice.
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This book reveals the skills and equipment needed to establish and maintain a sharp edge on pocket, kitchen and sporting knives, as well as other household tools. This book addresses the knowledge and skills required in foodservice and catering operations serving educational, healthcare, correctional, and banquet facilities. This foundational textbook focuses on the use of appropriate cooking methods and proven recipes to prepare food in volume settings for both on-site and off-site service. Checkpoints appear throughout each chapter to help learners review the content.
On Cooking: A Textbook of Culinary Fundamentals by Sarah R. Labensky
Production tips offer best practices for volume food preparation and delivery. Chapter review questions reinforce comprehension of chapter content. The interactive DVD provides learning tools to reinforce and enhance knowledge and skills. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools.
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. Overview Features Contents Order Overview. Series This product is part of the following series. Retains all the 5e instructional recipes in the book and moves the end-of-chapter recipes onto the Web via i-COOK. Offers an online assessment and learning system that features an ebook, customized study plans, assessment activities, a grade book, interactive multimedia tools and a premier recipe management system. Offers line drawings and step-by-step photos to support chapter recipes and topics.
Ensures recipes have been tested for accuracy, clarity and instructional value. Icons identify recipes that are vegetarian or excel in healthy options.
New to This Edition. Chapter 23, Healthy Cooking— appears in this edition. Combines material on basic nutrition, healthy cooking techniques and special diets all in one chapter.
Emphasizes the procedural aspects of cooking and ensures that all recipes include visual illustrations. On Cooking "To Go Edition". Sign In We're sorry!
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Instructor resource file download The work is protected by local and international copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning.