The professional chef

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 (Student workbook)" provides readers with contents including: Chapter 8 - Sauces; Chapter 9 - Dry-heat cooking methods; Chapter 10 - Moist-heat and combination cooking techniques; Chapter 11 - Charcuterie and garde-manger; Chapter 12 - Baking and pastry;...

109p lytamnguyet 04-08-2023 9 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

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 "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

Continued part 1, part 2 of ebook "The professional chef: The culinary institute of America" provide readers with content about: soups; mise en place for meats, poultry, and fish; fabricating meats, poultry, and fish; grilling and broiling, roasting and baking; steaming and submersion cooking; braising and stewing; mise en place for vegetables and fresh herbs; cooking vegetables; cooking potatoes; cooking grains and legumes; cooking pasta and dumplings;...

121p duonghanthienbang 05-10-2022 9 5   Download

Part 1 of ebook "The chef's compendium of professional recipes (Third edition)" provide readers with content about: culinary basics, stocks, and sauces; cold preparations; soups; eggs, pastas and rice; macaroni, noodles and spaghetti; fish, fish and shellfish for cold service;... Please refer to the ebook for details!

183p duonghanthienbang 05-10-2022 10 3   Download

Continued part 1, part 2 of ebook "The chef's compendium of professional recipes (Third edition)" provide readers with content about: meat, poultry and game; preparation of chicken for sauté; vegetables, boiling green vegetables, cooking quick frozen vegetables; pastry and sweets; savouries and supplementary breakfast dishes;... Please refer to the ebook for details!

233p duonghanthienbang 05-10-2022 10 3   Download

Chapter 7 - Mise en place. After reading this chapter, you should be able to: Define mise en place and explain why care must be taken in its planning, describe five general steps used in planning mise en place, explain the difference in preparation requirements for set meal service and extended meal service, list five guidelines to observe when sharpening a chef’s knife,...

21p runordie9 27-09-2022 30 4   Download

Chapter 23 - Hors d’oeuvres. This chapter deals not with first courses but primarily with special kinds of foods that are usually encountered away from the dinner table - foods that are the special domain of the pantry chef. They include finger foods such as canapés and relishes, indispensable accompaniments to receptions and parties.

18p runordie9 27-09-2022 15 4   Download

Ebook "Professional baking" is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. Please refer to the part 1 of ebook for details!

400p tieuvulinhhoa 22-09-2022 38 5   Download

Ebook "Professional baking" is designed as a primary text for use in colleges and culinary schools, baking courseswithin broader food-service curricula, and on-the-job training programs, as well as providing a solid reference for professional bakers and pastry chefs. Please refer to the part 2 of ebook for details!

392p tieuvulinhhoa 22-09-2022 17 5   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