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Table Of Contents

The Chef
THE CHEF
Africa
Asia
The Caribbean
Latin America
The Stations of the Brigade System
Summary and Conclusion
SUMMARY AND CONCLUSION
Selected Terms for Review
SELECTED TERMS FOR REVIEW
Review Questions
Suggested Readings/Web Sites to Visit
SUGGESTED READINGS/WEB SITES TO VISIT
The HACCP System
Background
The Seven HACCP Principles
THE HACCP SYSTEM
Food Contamination
Biological Contamination
Chemical Contamination
Physical Contamination
Allergens
Pest Control
Sanitation and Hygiene
Sanitizing
Personal Hygiene
Preparing and Storing Food
Guidelines for Preparing Food
Guidelines for Food Storage
Safety in the Workplace
Professional Behavior
Management Actions to Promote Safety
Fire and Burns
Sharp Objects
Other Safety Precautions
REVIEW QUESTIONS
Your Tools
Cooking Equipment
Ranges and Cooktops
Ovens
Steam Appliances
Broilers, Grills, and Griddles
Deep Fryers
The Shape of Things to Cook: Food Processors, Mixers, and Slicers
Food Processors
Mixers
Slicers
Cold Storage
Pots, Pans, Bakeware, and Other Containers
Characteristics of Cooking Materials
Round Pots and Pans
Rectangular Pans
Earthenware Cooking Containers
Other Containers
Knives
Materials
Types of Knives
On Sharpening and Truing
Cutting Boards
Other Equipment
Basic Hand Tools and Measuring Devices
AFew International Devices
Mise en Place
The Basic Challenge Regarding Mise en Place
Determining the Answer to the Mise en Place Question
Seasoning and Flavoring Your Food
Types of Heat
Types of Cooking
The Basics about Recipes
Standardized Recipes
The Block Form for Standardized Recipes
Measuring
Converting Recipes to Larger or Smaller Amounts
Developing Menus
Selecting the Foods to Offer on Your Menu
Designing the Printed Menu
Stocks
Brown Stock
Chicken Stock and Fish Stock
Japanese Fish Stock
Vegetable Stock
Bases
Sauces
Classic French Sauces
World Sauces
Soups
Soup Toppings
Unthickened Soups
Thick Soups
Appetizers
Canapés
Crudités and Dips
Appetizers from Other Traditions
Sandwiches
ABrief History of the Sandwich
The Sandwich’s Exterior
The Sandwich’s Interior
Setting up the Sandwich Station
Classic Sandwiches
Creating Salads
Definition and History of Salads
Salad Elements
Parts of a Salad
Categories of Salad Ingredients
Regional Salad Ingredients
Cooked Salads
Dessert Salads
Dressings
Vinaigrette Dressings
Creamy Dressings
Asian Dressings
Salad Guidelines
Creating with Meats
Meat: Past and Present
MEAT:PAST AND PRESENT
Types and Cuts of Meat
Meat Inspection and Grading
Beef
Pork
Lamb
Veal
Components of Meat
Muscle and Connective Tissues
Aging Meats
Storing Meat
Buying Meats
BUYING MEATS
Cooking Meats
Low Temperature or High Temperature?
Moist Heat or Dry Heat?
Is It Done Yet?
Pathogens
Offal
OFFAL
Creating with Poultry
Poultry: Past and Present
Types of Poultry
Poultry Inspection and Grading
Chickens
Turkeys
Ducks
Geese
Other Kinds of Poultry
Components of Poultry
Buying Poultry
BUYING POULTRY
Storing Poultry
Cooking Poultry
Trussing
Fabricating Poultry
Doneness of Poultry
Dry-Heat Cooking
Moist-Heat Cooking
Creating with Seafood
Seafood: Past and Present
SEAFOOD:PAST AND PRESENT
Types of Seafood
Fish
Shellfish
Components of Fish
COMPONENTS OF FISH
Purchasing and Storing Fish
Determining Freshness of Seafood
Market Forms of Seafood
Seafood Storage
Cooking Seafood
How to Kill a Lobster
How to Shuck an Oyster
Filleting a Round Fish
Creating with Vegetables
Vegetables: A World Tour
VEGETABLES:A WORLD TOUR
Central and Southern Africa
The Mediterranean
Northern Europe
The Americas
How Cooking Affects Vegetables
Effects on Texture
HOW COOKING AFFECTS VEGETABLES
Pigments
Description, Basic Preparation, Cooking, and Storage
Leafy Vegetables
Stem Vegetables
“Fruit” Vegetables
Onions
Crucifers
Roots
Mushrooms
Potatoes
Grains
Beans
Convenience Vegetables: Frozen and Canned
Pasta
Creating with Dairy Products and Eggs
History of Dairy Products and Eggs
HISTORY OF DAIRY PRODUCTS AND EGGS
Milk Products
Nonfermented Milk Products
Structure of an Egg
Grades and Forms of Eggs
Cooking Guidelines
Eggs around the World
Basic Baking Principles
History of Baking
HISTORY OF BAKING
The Elements Used in Baking
Leavening
Sweetening
Flavoring
Stabilizing
Thickening
Tenderizing
The Bread-Making Process
THE BREAD-MAKING PROCESS
The Effects of Baking
Quick Breads
Biscuit Method
Muffin Method
Bibliography
Glossary
Index
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48811743 Culinary Creation

48811743 Culinary Creation

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Published by Alip Suro

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Published by: Alip Suro on Oct 21, 2012
Copyright:Attribution Non-commercial

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