Cooking Essentials for the New Professional Chef
Seiten
1997
John Wiley & Sons Inc (Verlag)
978-0-471-29218-0 (ISBN)
John Wiley & Sons Inc (Verlag)
978-0-471-29218-0 (ISBN)
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Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation--The New Professional Chef(TM). In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following:
Chapter Objectives emphasize key concepts and guide reading
Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently
Footnotes define terms that might be unfamiliar the first time they appear in text
Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format
Tables and Charts put important technical information at the students' fingertips
Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context
Chapter Summaries recap the lessons that should be mastered
To help students build technique, the over 300 foundation recipes--conveniently grouped at the back of the book--are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.
Chapter Objectives emphasize key concepts and guide reading
Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently
Footnotes define terms that might be unfamiliar the first time they appear in text
Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format
Tables and Charts put important technical information at the students' fingertips
Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context
Chapter Summaries recap the lessons that should be mastered
To help students build technique, the over 300 foundation recipes--conveniently grouped at the back of the book--are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.
The Professional Chef. Food and Kitchen Safety. Nutrition and Healthy Cooking. Equipment Identification. The Raw Ingredients. Mise en Place. Soups. Sauces. Dry-Heat Cooking Methods. Moist-Heat and Combination Cooking Techniques. Charcuterie and Garde-Manger. Baking and Pastry. Answer Key.
| Erscheint lt. Verlag | 4.4.1997 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 170 x 250 mm |
| Gewicht | 510 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-29218-4 / 0471292184 |
| ISBN-13 | 978-0-471-29218-0 / 9780471292180 |
| Zustand | Neuware |
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