中文名: 專業烹饪 - 第7版
原名: Professional Cooking - 7th Edition
作者: WILEY
圖書分類: 家居/美食
資源格式: PDF
版本: 影印版
出版社: WILEY
書號: 9780470197530
發行時間: 2011年8月21日
地區: 美國
語言: 英文
簡介:



內容介紹：
本書是專業烹饪學校的指導類叢書。他從最基本的食品服務行業說明、衛生和安全、工具和設備、烹饪和食品科學的63個基本原則、菜單，食譜和成本管理、營養、調味料、了解肉類到家禽和野禽的介紹等等等等......。
內容截圖：

目錄:


1 the food-service industry
15 sanitation and safety
41 tools and equipment
63 basic principles of cooking and food science
93 menus,recipes,and cost management
125 nutrition
137 mise en place
157 stocks and sauces
223 soups
275 understanding meats and game
309 cooking meats and game
371 unerstanding poultry and game birds
385 cooking poultry and game birds
441 understanding fish and shellfish
471 cooking fish and shellfish
523 understanding vegetables
561 cooking vegetables
603 potatoes
629 legumes,grains,pasta,and other starches
681 cooking for vegetarian diets
699 salad dressings and salads
761 sandwiches
781 hors d'oeuvres
811 breakfast preparation
833 dairy and beverages
853 sausages and cured foods
875 pates,terrines,and other cold foods
905 food presentation and garnish
919 bakeshop production basic principles and ingrediedts
937 yeast products
959 quick breads
967 cakes and icings
991 cookies
1005 pies and pastries
1033 creams,custards,puddings,frozen desserts,and sauces
1054 metric conversion factors
1054 standard can sizes
1055 approximate weight-volume equivalents of dry foods
1056 kitchen math exercises:metric versions
1058 eggs and safety