Professional cooking

Cover
Title Page
Copyright
Contents
Preface
Acknowledgments
About CulinarE-Companion
About WileyPLUS
1 THE FOOD-SERVICE INDUSTRY
	A History of Modern Food Service
	The Organization of Modern Kitchens
	Standards of Professionalism
2 SANITATION AND SAFETY
	SANITATION
		Food Hazards
		Personal Hygiene
		Food Storage
		Food Handling and Preparation
		Cleaning and Sanitizing Equipment
		Rodent and Insect Control
		Setting Up a System for Food Safety
	SAFETY
		The Safe Workplace
		Preventing Cuts
		Preventing Burns
		Preventing and Dealing with Fires
		Preventing Injuries from Machines and Equipment
		Preventing Falls
		Preventing Strains and Injuries from Lifting
3 TOOLS AND EQUIPMENT
	Introduction to Quantity Food Equipment
	Cooking Equipment
	Processing Equipment
	Holding and Storage Equipment
	Pots, Pans, and Containers
	Measuring Devices
	Knives, Hand Tools, and Small Equipment
4 MENUS, RECIPES, AND COST MANAGEMENT
	Menu Forms and Functions
	Building the Menu
	The Written Recipe
	Measurement
	Converting Recipes
	Food Cost Calculations
	Controlling Food Costs
5 NUTRITION
	Nutrients
	The Balanced Diet
	Cooking Healthful Meals
6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE
	BASIC CONCEPTS IN FOOD SCIENCE
		What Is Heat?
		Effects of Heat on Foods
		Emulsions
		Heat Transfer
		Heat Management
	COOKING METHODS
		Conventional Cooking Methods
		Microwave Cooking
		Cooking Sous Vide
		Molecular Gastronomy
		Summary of Cooking Terms
	BUILDING FLAVOR
		Building Flavor Profiles
		Seasoning and Flavoring Ingredients
		Using Herbs and Spices
7 MISE EN PLACE
	Planning and Organizing Production
	Using the Knife
	Preliminary Cooking and Flavoring
	Preparation for Frying
	Handling Convenience Foods
8 STOCKS AND SAUCES
	STOCKS
		Ingredients
		Procedures
		Reductions and Glazes
		Convenience Bases
	SAUCES
		Understanding Sauces
		Roux
		Other Thickening Agents
		Finishing Techniques
		Sauce Families
		Production
9 SOUPS
	UNDERSTANDING SOUPS
		Classifications of Soups
		Service of Soups
	CLEAR SOUPS
		Broths
		Consommé
		Vegetable Soups
		Other Clear Soups
	THICK SOUPS
		Cream Soups
		Purée Soups
		Bisques
		Chowders
	SPECIALTY SOUPS AND NATIONAL SOUPS
10 UNDERSTANDING VEGETABLES
	CONTROLLING QUALITY CHANGES DURING COOKING
		Controlling Texture Changes
		Controlling Flavor Changes
		Controlling Color Changes
		Controlling Nutrient Losses
		General Rules of Vegetable Cookery
		Standards of Quality in Cooked Vegetables
	HANDLING VEGETABLES
		Fresh Vegetables
		Processed Vegetables
		Production and Holding Problems in Quantity Cooking
		Storage
11 COOKING VEGETABLES
	Boiling and Steaming
	Sautéing and Pan-Frying
	Braising
	Baking
	Broiling and Grilling
	Deep-Frying
12 POTATOES
	Understanding Potatoes
	Cooking Potatoes
13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES
	Dried Legumes
	Grains
	Pasta, Noodles, and Dumplings
14 COOKING METHODS FOR MEAT, POULTRY, AND FISH
	Roasting and Baking
	Barbecuing
	Broiling and Grilling
	Sautéing
	Pan-Frying
	Deep-Frying
	Simmering and Submersion Poaching
	Shallow Poaching
	Steaming
	Braising
	Sous Vide Cooking
15 UNDERSTANDING MEATS AND GAME
	COMPOSITION, STRUCTURE, AND BASIC QUALITY FACTORS
		Composition
		Structure
		Inspection and Grading
		Aging
	UNDERSTANDING THE BASIC CUTS
		Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts
		Bone Structure
		Beef, Lamb, Veal, and Pork Cuts
		Selecting Meats for Your Operation
		Fabricating Meat
	COOKING AND HANDLING MEATS
		Tenderness and Appropriate Cooking Methods
		Doneness
		Cooking Variety Meats
		Game and Specialty Meats
		Storage of Meats
16 COOKING MEATS AND GAME
	Roasting, Baking, and Barbecuing
	Broiling, Grilling, and Pan-Broiling
	Sautéing and Pan-Frying
	Simmering, Submersion Poaching, Steaming, and Sous Vide
	Braising
17 UNDERSTANDING POULTRY AND GAME BIRDS
	Composition and Structure
	Inspection and Grading
	Classification and Market Forms
	Handling and Storage
	Doneness
	Trussing Methods
	Cutting Up Chicken
18 COOKING POULTRY AND GAME BIRDS
	Roasting and Baking
	Broiling and Grilling
	Sautéing, Pan-Frying, and Deep-Frying
	Simmering, Submersion Poaching, Steaming, and Sous Vide
	Braising
	Dressings and Stuffings
19 UNDERSTANDING FISH AND SHELLFISH
	FIN FISH
		Composition and Structure
		Special Problems in Cooking Fish
		Cutting Fish
		Varieties and Characteristics
		Handling and Storage
		Shellfish
		Mollusks
		Cephalopods
		Crustaceans
		Miscellaneous Seafood
20 COOKING FISH AND SHELLFISH
	Baking
	Broiling and Grilling
	Sautéing and Pan-Frying
	Deep-Frying
	Poaching and Simmering
	Steaming, Sous Vide, and Mixed Cooking Techniques
	Seafood Served Raw
21 SALAD DRESSINGS AND SALADS
	SALAD DRESSINGS
		Ingredients
		Oil-and-Vinegar Dressings
		Emulsified Dressings
		Other Dressings
	SALADS
		Types of Salads
		Ingredients
		Arrangement and Presentation
		Recipes and Techniques
22 SANDWICHES
	Breads
	Spreads
	Fillings
	Types of Sandwiches
	Making Sandwiches
23 HORS D’OEUVRES
	Serving Hors d’Oeuvres
	Canapés
	Cocktails
	Relishes
	Dips
	Miscellaneous Hors d’Oeuvres
24 BREAKFAST PREPARATION
	EGGS
		Understanding Eggs
		Cooking Eggs
	BREAKFAST BREADS, CEREALS, AND MEATS
		Pancakes and Waffles
		French Toast
		Cereals
		Breakfast Meats
25 DAIRY AND BEVERAGES
	DAIRY PRODUCTS
		Milk and Cream
		Butter
		Cheese
	COFFEE AND TEA
		Coffee
		Tea
26 COOKING FOR VEGETARIAN DIETS
	Understanding Vegetarian Diets
	Menus for Vegetarian Diets
27 SAUSAGES AND CURED FOODS
	Curing and Smoking
	Sausages
28 PÂTÉS, TERRINES, AND OTHER COLD FOODS
	The Handling and Service of Cold Dishes
	Aspic
	Special Forcemeat Dishes
	Terrines Based on Mousselines
	Terrines and Other Molds with Gelatin
	Foie Gras, Liver Terrines, and Rillettes
29 FOOD PRESENTATION
	HOT FOOD PRESENTATION
		Fundamentals of Plating
	COLD FOOD PRESENTATION AND BUFFET SERVICE
		Buffet Arrangement and Appearance
		Cold Platter Presentation
30 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS
	BASIC PRINCIPLES OF BAKING
		Formulas and Measurement
		Mixing and Gluten Development
		The Baking Process
		Staling
	INGREDIENTS
		Flours, Meals, and Starches
		Fats
		Sugars
		Liquids
		Eggs
		Leavening Agents
		Salt, Flavorings, and Spices
31 YEAST PRODUCTS
	UNDERSTANDING YEAST PRODUCTS
		Yeast Product Types
		Mixing Methods
		Steps in Yeast Dough Production
	DOUGH FORMULAS AND TECHNIQUES
		Bread and Roll Formulas
		Rolled-In Doughs: Danish Pastry and Croissants
		Makeup Techniques
32 QUICK BREADS
	Mixing and Production Methods
	Formulas
33 CAKES AND ICINGS
	UNDERSTANDING CAKE MAKING
		Basic Mixing Methods
		Cake Formula Types
		Scaling and Panning
		Baking and Cooling
		Common Cake Faults and Their Causes
		Altitude Adjustments
	CAKE FORMULAS
		Creaming Method
		Two-Stage Method
		Foaming Methods
	ICINGS: PRODUCTION AND APPLICATION
		Producing and Handling Basic Types
		Assembling and Icing Cakes
34 COOKIES
	Cookie Characteristics and Their Causes
	Mixing Methods
	Types and Makeup Methods
	Panning, Baking, and Cooling
35 PIES AND PASTRIES
	PIES
		Pie Doughs
		Assembly and Baking
		Fillings
	PASTRIES, MERINGUES, AND FRUIT DESSERTS
		Puff Pastry
		Éclair Paste
		Meringues
		Fruit Desserts
36 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES
	Sugar Cooking
	Basic Custards and Creams
	Puddings
	Bavarians, Chiffons, Mousses, and Soufflés
	Frozen Desserts
	Dessert Sauces
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
BIBLIOGRAPHY
GLOSSARY AND COOKING VOCABULARY
SUBJECT INDEX
RECIPE INDEX