Practical Cookery 14th Edition
US$ 58.79
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Description
Contents
Reviews
Language
English
ISBN
9781510461512
Cover
Title Page
Copyright
Contents
How to use this book
Acknowledgements
Conversion tables
1 Culinary knowledge, skills and behaviours
The seasonal calendar of food
Modern technology in the kitchen
The importance of mise-en-place
Food safety
Taste – basic flavour profile
Common food groups and basic requirements for a balanced diet
Special diets
Food allergies and intolerances
Knives
Commonly used kitchen equipment for cooking, processing and finishing dishes
Operational control
Standard operating procedures and standards of performance: setting brand standards
Portion control
Responding to feedback
Key influences, trends and fashions
2 Food safety
What is food safety and why does it matter?
What the law says
Keeping yourself clean and hygienic to comply with legislation
Keeping work areas clean and hygienic
Preparing, cooking and holding food safely
Storing food safely
Food safety management systems
3 People
Basic team roles in the professional kitchen
Developing your skills
4 Business
General costs for hospitality and catering
The food supply chain
Sourcing and purchasing of food commodities
Food waste management and recycling
Risks and hazards within food preparation areas
Identifying and mitigating risks
Legal requirements for reporting incidents and accidents
5 Stocks, soups and sauces
Stocks
Soups
Sauces
6 Eggs
The structure of eggs
Types of eggs
Purchasing and quality points
Preparing and cooking eggs
Storing eggs
7 Rice, pulses and grains
Rice
Pulses
Grains
8 Pasta and noodles
Pasta
Noodles
9 Fish and shellfish
Fish
Shellfish
10 Meat and offal
Meat
Lamb and mutton
Beef
Veal
Pork
Bacon
Offal and other edible parts of the carcass
Other meat preparations
11 Poultry and game
Poultry
Chicken
Turkey
Duck and geese
Game
12 Vegetables and vegetable protein
Vegetables
Vegetable protein
13 Bread and dough products
Ingredients
Dough
Bread
Finishing and presentation
Allergies
14 Basic pastry products
Ingredients for pastry work
Storage and food safety
Preparation and cooking techniques in pastry work
Finishing and presentation
15 Cakes, sponges, biscuits and scones
Cakes
Batters and whisked sponges
Biscuits
Convenience cake, biscuit and sponge mixes
Decorating and finishing for presentation
Storing cakes, sponges, biscuits and scones
16 Cold and hot desserts
Ingredients commonly used in desserts
Egg custard-based desserts
Ice creams and sorbets
Fruit-based and other desserts
Finishing and presentation
Healthy eating and desserts
Glossary
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