|
from C.H.I.P.S.
Third Edition by David A. Mizer et al
Completely revised and updated– the definitive text on food
preparation for the foodservice manager.
A comprehensive working knowledge
of the principles, skills, and techniques necessary to prepare food for production
is as critical for the aspiring foodservice manager as it is for the culinary
arts student. Food Preparation for the Professional, Third Edition, targets the
needs of career-oriented students who aim to manage the back of the house rather
than prepare food on the line.
Covering all the basics–cooking methods,
food preparation, safety and sanitation, storage and handling, equipment,
and menu planning–as well as addressing contemporary cuisine preferences
and dietary trends, the book provides managers with the skills needed to run
an efficient kitchen successfully in any type of foodservice operation. Fully
revised and updated, the new edition of this classic text now includes:
Contents:
The Kitchen.
Sanitation and Safety.
Prepreparation.
Cooking, Equipment, and Measurement.
Menus, Nutrition, and Recipes.
Building Flavor, Body, and Texture.
Soups.
Sauces.
Vegetables, Grains, and Pasta.
Meat Cookery.
Poultry Cookery.
Fish and Shellfish Cookery.
Breakfast, Beverages, and Dairy Products.
Pantry Production.
Hors D'Oeuvres and Food Presentation.
The Bakeshop.
Desserts.
Glossary.
Bibliography.
Indexes.
to see books of related interest
|
