Essentials of Professional Cooking
April 2003, ©2004
Designed for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor® software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original Professional Cooking); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost.
Presenting foodservice managers with all the know-how of the original volume in a highly practical format, Essentials of Professional Cooking is the ideal resource for keeping the kitchen, service, costs, and the daily life of a restaurant in good working order.
The Food Service Industry.
Sanitation and Safety.
Tools and Equipment.
Basic Cooking Principles.
The Recipe: It's Structure and Its Use.
Mise en Place.
Stocks and Sauces.
Understanding Meats and Game.
Cooking Meats and Game.
Understanding Poultry and Game Birds.
Cooking Poultry and Game Birds.
Understanding Fish and Shellfish.
Cooking Fish and Shellfish.
Potatoes and Other Starches.
Salads and Salad Dressings.
Sandwiches and Hors d'Oeuvres.
Breakfast Preparation, Dairy Products, and Coffee and Tea.
Food Presentation and Garnish.
Bakeshop Production: Basic Principles and Ingredients.
Appendix 1. Metric Conversion Factors.
Appendix 2. Standard Can Sizes.
Appendix 3. Approximate Weight-Volume Equivalents of Dry Foods.
Appendix 4. Kitchen Math Exercises—Metric Versions.
Appendix 5. Eggs and Safety.
- First fully illustrated, four color book targeted to foodservice managers rather than chefs.
- Author is well-known for his clear, concise, and accurate descriptions of techniques and basic recipes.
- Sections incorporate 2001 FDA food code updates.
- Interactive media includes recipes, resizing feature, costing, purchasing lists, nutritional analysis, searching, sorting, and grocery lists.