Professional kitchen

Ebook "Ballet beautiful: Transform your body and gain the strength, grace, and focus of a ballet dancer" created by professional ballerina Mary Helen Bowers, this transformative approach to fitness and health will reshape your body and your mind!Ballet Beautiful's three-fold approach is not an extreme workout noris it a radical diet for an overnight fix; it's a roadmap to achieving and maintaining your ideal health, shape and size-all with the elegance and strength of a ballerina.

308p hanlinhchi 28-08-2023 8 2   Download

Part 1 of ebook "Cooking essentials for the new professional chef: The food and beverage institute (Student workbook)" provides readers with contents including: Chapter 1 - The professional chef; Chapter 2 - Food and kitchen safety; Chapter 3 - Nutrition and healthy cooking; Chapter 4 - Equipment identification; Chapter 5 - The raw ingredients; Chapter 6 - Mise en place; Chapter 7 - Soups;...

106p lytamnguyet 04-08-2023 10 5   Download

Continued part 1, part 2 of ebook "Cooking essentials for the new professional chef: The food and beverage institute" provides readers with contents including: the recipes; mise en place and stock recipes; soup recipes; sauce recipes; meat entrées; poultry entrées; fish entrées; vegetarian entrées; international entrées; vegetable side dishes; potato, grain, and pasta dishes; breakfast recipes; salads and salad dressings; sandwiches and pizzas; hors d'oeuvres and appetizers; sausages, patés, and terrines; kitchen desserts; cakes and pastries; weights and measures conversions;...

319p lytamnguyet 04-08-2023 11 5   Download

Part 1 of ebook "Cooking essentials for the new professional chef: The food and beverage institute" provides readers with contents including: introduction to the profession; the foodservice professional; the professional chef; food and kitchen safety; nutrition and healthy cooking; equipment identification; the raw ingredients; cooking in the professional kitchen; mise en place; soups; sauces; dry-heat cooking methods; moist-heat and combination cooking techniques; charcuterie and garde-manger; baking and pastry;...

478p lytamnguyet 04-08-2023 9 4   Download

Part 1 of ebook "Advanced professional cooking" provides readers with contents including: Chapter 1 - The modern kitchen; Chapter 2 - Introduction to advanced cooking; Chapter 3 - Sauces; Chapter 4 - Soups; Chapter 5 - Salads, pastas, and other first courses; Chapter 6 - Fish and other seafood; Chapter 7 - Poultry and feathered game;...

358p lytamnguyet 04-08-2023 8 4   Download

Ebook "The professional chef: The culinary institute of America (7th edition)" not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students professional aspirants and serious home cooks, alike to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. Please refer to part 1 of the ebook for details!

572p lytamnguyet 04-08-2023 5 5   Download

Ebook "The professional chef: The culinary institute of America (7th edition)" teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook. Please refer to part 2 of the ebook for details!

478p lytamnguyet 04-08-2023 9 5   Download

Ebook "The chef's companion: A concise dictionary of culinary terms" reflects these developments by bringing together information from a wide range of sources. The dictionary's scope is broad, serving the needs of home cooks as well as professional chefs, culinary students, restaurateurs, and foodservice managers. At the same time, its definitions are brief, pointed, and meant for quick reference in the kitchen.

324p lytamnguyet 04-08-2023 6 5   Download

Part 1 of ebook "Food preparation for the professional" provide readers with content about: the kitchen; characteristic features of foodservice kitchens; sanitation and safety; preparation; cooking, equipment, and measurement; menus, nutrition, and recipes; building flavor, body, and texture; soups; sauces;...

260p damtuyetha 16-02-2023 7 4   Download

Part 1 of ebook "The professional chef: The culinary institute of America" provide readers with content about: introduction to the profession; menus and recipes; the basics of nutrition and food science; food and kitchen safety; equipment identification; meat, poultry, and game identification; fish and shellfish identification; fruit, vegetable, and fresh herb identification; dairy and egg purchasing and identification; dry goods identification;...

113p duonghanthienbang 05-10-2022 9 5   Download

Chapter 1 - The food service industry. This chapter gives you a brief overview of modern food service, including how it got to where it is today and where it is headed. After reading this chapter, you should be able to: Name and describe four major developments that have significantly changed the modern food service industry in the twentieth century, identify seven major stations in a classical kitchen, explain how the size and type of an operation influence the organization of the modern kitchen,...

21p runordie9 27-09-2022 39 5   Download

Chapter 2 - Sanitation and safety. In this chapter you will study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food.

33p runordie9 27-09-2022 33 4   Download

Chapter 3 - Tools and equipment. This chapter introduces you to the most commonly used equipment in food service kitchens. It cannot, in this short space, serve as an operating manual for every model of every machine you will use. It cannot take the place of demonstration by your instructor and of actual experience.

20p runordie9 27-09-2022 38 4   Download

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.

20p runordie9 27-09-2022 31 4   Download

Chapter 5 - Menus, recipes, and cost management. This chapter discusses menus and recipes as they are used in commercial kitchens. How do we construct a menu that builds sales by offering the best choices to the customer and that also promotes efficiency and productivity? How do we read and understand recipes? How do we measure ingredients and portions, convert recipes to different yields, and calculate food cost with the aid of written recipes?

29p runordie9 27-09-2022 41 4   Download

Chapter 25 - Dairy and beverages. This chapter identifies and describes the many dairy products used regularly in the kitchen and gives guidelines for handling, storing and cooking with them. The longest section of the chapter describes the many types of cheeses produced in North America and Europe and gives examples of each type.

31p runordie9 27-09-2022 8 4   Download

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.

22p runordie9 27-09-2022 19 4   Download

Part 1 of ebook "Baking and pastry: Mastering the art and craft" provide readers with content about: the professional baker and pastry chef; ingredient identification; equipment identification; baking science and food safety; baking formulas and bakers' percentages; yeast doughs; yeast-raised breads and rolls; pastry doughs and batters; quick breads and cakes; cookies; custards, creams, mousses, and soufflés;... Please refer to the ebook for details!

421p lacvuchi 09-09-2022 37 7   Download

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!

233p lacvuchi 09-09-2022 22 5   Download

"Professional cookery skills: A practical approach (Second edition)" puts increased emphasis on practical applications and the basic skills and knowledge required at entry level. The book also contains updated information on global issues impacting on the hotel and tourism industry in Vietnam. Please refer to the content of part 2 of the document.

97p charaznable 06-06-2022 16 5   Download