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· 분류 : 외국도서 > 요리 > 요리방법 > 대량 요리
· ISBN : 9781119490951
· 쪽수 : 960쪽
· 출판일 : 2024-04-30
목차
Master Recipe List vi
Acknowledgments ix
Introduction x
Part One The Culinary Professional xii
Chapter 1 Introduction to the Profession 3
Chapter 2 Menus and Recipes 19
Chapter 3 Basics of Food Science 35
Part Two Tools and Ingredients in the Professional Kitchen 44
Chapter 4 Equipment Identification 47
Chapter 5 Meat, Poultry, and Game Identification 67
Chapter 6 Fish and Shellfish Identification 83
Chapter 7 Fruit, Vegetable, and Fresh Herb Identification 97
Chapter 8 Dairy and Egg Purchasing and Identification 133
Chapter 9 Dry Goods Identification 145
Chapter 10 Fabricating Meats, Poultry, and Fish 167
Chapter 11 Fabricating Vegetables 215
Part Three Mise en Place, Stocks, Sauces, and Soups 244
Chapter 12 Mise En Place 247
Chapter 13 Soups 287
Chapter 14 Sauces 327
Part Four Essential Cooking Techniques 382
Chapter 15 Grilling and Broiling 385
Chapter 16 Roasting 411
Chapter 17 Sauteing 443
Chapter 18 Pan Frying 473
Chapter 19 Deep Frying 497
Chapter 20 Steaming 515
Chapter 21 Braising and Stewing 535
Chapter 22 Shallow Poaching and Pan Steaming 563
Chapter 23 Deep Poaching, Simmering, and Boiling 579
Part Five Potatoes, Grains and Legumes, and Pasta and Dumplings 598
Chapter 24 Cooking Potatoes 601
Chapter 25 Grains and Legumes 639
Chapter 26 Pasta and Dumplings 669
Part Six Eggs and the Cold Kitchen 696
Chapter 27 Cooking Eggs 699
Chapter 28 the Cold Kitchen 729
Part Seven Baking and Pastry 760
Chapter 29 Baking Mise En Place 763
Chapter 30 Baking Techniques 791
Chapter 31 Kitchen Desserts and Savory Baking 845
Appendix A- 1
Glossary G- 1
Recipe Index R- 1
Subject Index S- 1
