Thư viện Ẩm thực

Ẩm thực là một nội dung quan trọng của văn hóa, vừa là văn hóa vật chất, vừa là văn hóa tinh thần. Khi ẩm thực có tính văn hóa, đạt đến phạm trù văn hóa thì nó thể hiện cốt cách, phẩm hạnh của một dân tộc, một con người. Tùy theo vùng miền, hoàn cảnh sống, người ta có thói quen ăn uống khác nhau (tập quán ẩm thực), tùy theo dân tộc, quá trình phát triển, địa hình, địa lý.. các dân tộc trên thế giới cũng có những phong cách ăn uống, những món ăn, thứ tự món ăn... khác nhau mà người ta gọi là "văn hóa ẩm thực". Tham khảo tài liệu về ẩm thực món ngon của Việt Nam và các nước trên thế giới cũng như tài liệu về ngành công nghiệp thức ăn nhanh để có kiến thức sâu và rộng về ẩm thực, từ đó có thể lựa chọn cho riêng mình một nghệ thuật ẩm thực phù hợp.
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  • Chapter 35 - Creams, custards, puddings, frozen desserts, and sauces. After reading this chapter, you should be able to: Cook sugar syrups to the seven stages of hardness; prepare créme anglaise, pastry cream, and baked custard; prepare starch-thickened puddings and baked puddings; prepare bavarians, chiffons, mousses, and dessert soufflés; assemble frozen desserts; prepare dessert sauces.

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  • Lecture Professional cooking (6/e): Chapter 34 - Pies and pastries. In this chapter, we present the preparation of pie crusts and fillings. In addition, we discuss how to make puff pastry, éclair paste, meringues, and fruit desserts.

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  • Chapter 33 - Cookies. After reading the material in this chapter, you should be able to: List the factors responsible for crispness, softness, chewiness, and spread in cookies; demonstrate the three basic cookie mixing methods; prepare the seven basic cookie types: dropped, bagged, rolled, molded, icebox, bar, and sheet; prepare pans for, bake, and cool cookies.

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  • Chapter 32 - Cakes and icings. After reading the material in this chapter, you should be able to: Demonstrate the five basic cake mixing methods; describe the characteristics of high-fat cakes and low-fat cakes; prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes; prepare the six basic types of icings; assemble and ice layer cakes, small cakes, and sheet cakes.

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  • Lecture Professional cooking (6/e): Chapter 31 - Quick breads. After reading the material in this chapter, you should be able to: Prepare baking powder biscuits and variations; prepare muffins, loaf breads, coffee cakes, and corn breads; prepare popovers;...

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  • Lecture Professional cooking (6/e): Chapter 30 - Yeast products. This chapter focuses on the production of many kinds of yeast products, including breads, dinner rolls, sweet rolls, Danish pastry, and croissants.

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  • Chapter 29 - Bakeshop production: Basic principles and ingredients. In this chapter, we introduce bakeshop production with a discussion of the basic processes and ingredients common to nearly all baked goods. This will give you the understanding necessary to proceed to actual production in the succeeding chapters.

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  • Chapter 28 - Food presentation and garnish. After reading this chapter, you should be able to: Explain why attractive food presentation is important; serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture; identify common terms from classical garniture that are still in general use today; garnish a banquet platter with attractive and appropriate vegetable accompaniments; plan and arrange attractive food platters for buffets.

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  • Chapter 27 - Pâtés, terrines, and other cold foods. After reading the material in this chapter, you should be able to: Prepare and use aspic jellies, prepare and use classic chaud-froid and mayonnaise chaud-froid, prepare livers for use in forcemeats, prepare basic meat and poultry forcemeats,...

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  • Chapter 26 - Sausages and cured foods. The main part of this chapter is devoted to the production of fresh sausages, which are easily prepared in any kitchen with relatively simple equipment. We also introduce the subject of cured and smoked sausages with an overview of curing and smoking.

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