Basic cooking methods

Chapter 4 - Basic cooking principles. This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different cooking methods, and about rules of seasoning and flavoring. It is important to understand the theories so you can successfully put them into practice in the kitchen.

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Chapter 11 - Cooking meats and game. This chapter presents basic cooking methods as they apply to beef, lamb, veal, pork, and game such as venison. It is important that you have read and understood the basic material in Chapter 10, especially the sections on matching particular cuts to appropriate cooking methods and on testing for doneness.

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Chapter 14 - Understanding fish and shellfish. After reading this chapter, you should be able to: Explain how the cooking qualities of fish are affected by its lack of connective tissue, determine doneness in cooked fish, demonstrate the appropriate cooking methods for fat and lean fish, list seven basic market forms of fish,...

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Chapter 17 - Cooking vegetables. Now that you have studied the whys and wherefores of vegetable cooking, you should be able to proceed to actual preparation with a clear understanding of what you are doing. This chapter outlines briefly the basic methods of vegetable preparation. Successful performance of these methods relies on your knowledge of the principles we have discussed.

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Chapter 22 - Sandwiches. In this chapter, we start by looking at the fundamentals of sandwich-making, the basic ingredients and basic sandwich types. We then look at the setup of the sandwich station and methods for efficient production.

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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 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 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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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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Continued part 1, part 2 of ebook "Classical cooking the modern way: Methods and techniques (Third edition)" provide readers with content about: chapter 5 - the menu; chapter 6 - kitchen accounting; chapter 7 - cooking;... Please refer to the ebook for details!

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Part 1 of ebook "Classical cooking the modern way: Methods and techniques (Third edition)" provide readers with content about: chapter 1 - professional knowledge; chapter 2 - organization and equipment; chapter 3 - nutrition; chapter 4 - foods;... Please refer to the ebook for details!

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"Vietnam tourism occupational skills standards in Vietnamese food preparation (Entry level)" have been designed to incorporate current international standards to Vietnamese Food Preparation, adapted to the specific requirements of the hospitality sector in Vietnam. Please refer to part 2 of the document.

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First impression: not sure yet, could be good, could be cut and pasted from the Wolfram documentation. ( Aren't most computer books written like that? ) As is the case with all programming books, once you are profound in a language, books seem redundant because you can basically dream the manual anyway. The Manual. Oddly enough, books, ( including manuals ) aren't popular among those who are still learning a language ( or should I say platform ).

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