中文名: 烹饪高手
原名: Professional Cooking
作者: Wayne Gisslen
圖書分類: 家居/美食
資源格式: PDF
版本: 第7版
出版社: Wayne Gisslen
書號: 978-0-470-19752-3
發行時間: 2011年
地區: 美國
語言: 英文
簡介:

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內容介紹：
　“烹”就是煮的意思，“饪”是指熟的意思，廣義地說，烹饪是對食物原料進行熱加工，將生的食物原料加工成熟食品；狹義地說烹饪是指對食物原料進行合理選擇調配，加工治淨，加熱調味，使之成為色、香、味、形、質、養兼美的安全無害的、利於吸收、益人健康、強人體質的飯食菜品包括調味熟食，也包括調制生食。
內容截圖：

目錄:
Recipe Contents ix
Preface xxii
Acknowledgments xxvi
About CulinarE-Companion™ xxix
About WileyPLUS xxx
Chapter 1 The Food-Service Industry 1
A History of Modern Food Service 2
The Organization of Modern Kitchens 7
Standards of Professionalism 11
Chapter 2 Sanitation and Safety 15
Sanitation 16
Food Hazards 16
Personal Hygiene 25
Food Storage 26
Food Handling and Preparation 28
Cleaning and Sanitizing Equipment 30
Rodent and Insect control 32
Setting up a System for Food Safety 33
Safety 35
The Safe Workplace 36
Preventing Cuts 36
Preventing Burns 37
Preventing and Dealing with Fires 37
Preventing Injuries from Machines and Equipment 38
Preventing Falls 38
Preventing Strains and Injuries from Lifting 39
Chapter 3 Tools and Equipment 41
Introduction to Quantity Food Equipment 42
Cooking Equipment 43
Processing Equipment 49
Holding and Storage Equipment 53
Pots, Pans, and Containers 54
Measuring Devices 56
Knives, Hand Tools, and Small Equipment 57
Chapter 4 Basic Principles of Cooking
and Food Science 63
Heat and Food 64
What Is Heat? 64
Heat Transfer 66
Heat Management 67
Cooking Methods 70
Moist-Heat Methods 70
Dry-Heat Methods 72
Dry-Heat Methods Using Fat 74
Microwave Cooking 76
Cooking Sous Vide 77
Molecular Gastronomy 79
Summary of Cooking Terms 81
Building Flavor 82
Building Flavor Profiles 82
Seasoning and Flavoring Ingredients 84
Using Herbs and Spices 89