책 이미지
책 정보
· 분류 : 외국도서 > 요리 > 요리방법 > 일반
· ISBN : 9781119520368
· 출판일 : 2018-03-20
목차
The Professional Chef TOC:
Master Recipe List viii
Acknowledgments xvi
Introduction xviii
PART ONE The Culinary Professional
Chapter 1 INTRODUCTION TO THE PROFESSION 3
Chapter 2 MENUS AND RECIPES 13
Chapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23
Chapter 4 FOOD AND KITCHEN SAFETY 31
PART TWO Tools and Ingredients in the Professional Kitchen
Chapter 5 EQUIPMENT IDENTIFICATION 43
Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69
Chapter 7 FISH AND SHELLFISH IDENTIFICATION 99
Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 127
Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181
Chapter 10 DRY GOODS IDENTIFICATION 199
PART THREE Stocks, Sauces, and Soups
Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239
Chapter 12 STOCKS 253
Chapter 13 SAUCES 267
Chapter 14 SOUPS 301
PART FOUR Meats, Poultry, Fish, and Shellfish
Chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH 361
Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375
Chapter 17 GRILLING, BROILING, AND ROASTING 423
Chapter 18 SAUTEING, PAN FRYING, AND DEEP FRYING 487
Chapter 19 STEAMING AND SUBMERSION COOKING 531
Chapter 20 BRAISING AND STEWING 571
PART FIVE Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings
Cchapter 21 MISE EN PLACE FOR VEGETABLES AND FRESH HERBS 617
Cchapter 22 COOKING VEGETABLES 647
Cchapter 23 COOKING POTATOES 713
Cchapter 24 COOKING GRAINS AND LEGUMES 751
Cchapter 25 COOKING PASTA AND DUMPLINGS 807
PART SIX Breakfast and Ggarde Mmanger
Chapter 26 COOKING EGGS 847
Chapter 27 SALAD DRESSINGS AND SALADS 879
Chapter 28 SANDWICHES 931
Chapter 29 HORS D'OEUVRE AND APPETIZERS 945
Chapter 30 CHARCUTERIE AND GARDE MANGER 985
PART SEVEN Baking and Pastry
Chapter 31 BAKING MISE EN PLACE 1015
Chapter 32 YEAST BREADS 1025
Chapter 33 PASTRY DOUGHS AND BATTERS 1047
Chapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091
Chapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107
Chapter 36 PLATED DESSERTS 1131
Appendix 1161
Glossary 1167
Readings and Resources 1185
Recipe Index 1191
Subject Index 1202
In the Hands of a Chef Set TOC:
Acknowledgments vi
Preface 1
Introduction 3
1 Knives and Cutting Tools 5
A Brief History of Cutting Tools
The Parts of a Knife
Types of Knives
Sharpening and Honing Tools
Additional Hand Tools
Large Cutting Tools
2 Knife Skills 39
Knife Selection
Handling and Maintaining Knives
Setting Up Your Work Area
Holding the Knife
Trimming, Peeling, and Squaring Off
Chopping and Mincing Foods
Shredding and Grating
Slicing Cuts: Plain and Decorative
Precision and Portioning Cuts
Decorative and Special Cutting Techniques
3 Cutting Techniques for Vegetables and Fruits 75
Vegetables
Fruits
4 Cutting Techniques for Meat and Poultry 99
Meat Fabrication Techniques
Poultry
Rabbit
Carving Roasted Meats and Poultry
5 Cutting Techniques for Fish and Shellfish 117
Round Fish
Lobster
Shrimp
Soft-Shelled Crabs
Clams and Oysters
6 Hand Tools for Measuring, Mixing, and Baking 127
Tools for Measuring
Measures and Conversions
Tools for Mixing and Baking
Summary
Glossary 147
Appendix 149
Index 163
Photography Credits 170
