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by the American Culinary Federation
Culinary Fundamentals is a tool that students can use throughout their culinary education and certification, as well as throughout their professional career.
From the American Culinary Federation, Culinary Fundamentals presents a foundation — from the objectives and key terms that introduce each chapter to the activities and recipes that round it out.
Culinary Fundamentals is organized to highlight and explain the basic competencies of a professional cook or chef. The book’s clear explanations help students try something new, learning aids like pictures and exercises help students master a skill, and then evaluate the quality of their work. This book is organized into sections — as students progress from one section to another, they build up another layer in their foundation.
Contents
Introduction
Nutrition, Safety, and Science
Culinary Math and Recipes
Tools and Equipment
Ingredients
Stocks, Soups, and Sauces
Dry Heat Techniques
Moist Heat Techniques
Completing the Plate
Pantry
Garde-Manger
Baking
Advanced Topics
Cuisines of the World
Appendices
Glossary
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