Contenidos:Chapter 1. Introduction to the profession –
Chapter 2. Menus and recipes –
Chapter 3. The basics of nutrition and food science –
Chapter 4. Food and kitchen safety –
Chapter 5. The Americas –
Chapter 6. Asia
Chapter 7. Europe –
Chapter 8. Equipment identification –
Chapter 9. Meat, poultry, and game identification –
Chapter 10. Fish and shellfish identification –
Chapter 11. Fruit, vegetable, and fresh herb identification –
Chapter 12. Dairy and egg purchasing and identification –
Chapter 13. Dry goods identification –
Chapter 14. Mise en place for stocks, sauces, and soups –
Chapter 15. Stocks –
Chapter 16. Sauces –
Chapter 17. Soups –
Chapter 18. Mise en place for meats, poultry, and fish –
Chapter 19. Fabricating meats, poultry, and fish –
Chapter 20. Grilling and broiling, roasting and baking –
Chapter 21. Sautéing, pan frying, and deep frying –
Chapter 22. Steaming and submersion cooking –
Chapter 23. Braising and stewing –
Chapter 24. Mise en place for vegetables and fresh herbs –
Chapter 25. Cooking vegetables –
Chapter 26. Cooking potatoes –
Chapter 27. Cooking grains and legumes –
Chapter 28. Cooking pasta and dumplings –
Chapter 29. Cooking eggs –
Chapter 30. Salad dressings and salads –
Chapter 31. Sandwiches –
Chapter 32. Hors d´Oeuvre and appetizers –
Chapter 33. Charcuterie and garde manger –
Chapter 34. Baking mise en place –
Chapter 35. Yeast breads –
Chapter 36. Pastry doughs and batters –
Chapter 37. Custards, creams, and mousses –
Chapter 38. Fillings, frostings, and dessert sauces --
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