Professional Cooking, 9th Edition

Cover
 Title Page
 Copright
 Contents
 Preface
 Acknowledgments
 About CulinarE-Companion™
 1 THE FOOD-SERVICE INDUSTRY
 A HISTORY OF MODERN FOOD SERVICE
 The Origins of Classical and Modern Cuisine
 Carême
 Escoffier
 Modern Technology
 Cooking in the Twentieth and Twenty-First Centuries
 THE ORGANIZATION OF MODERN KITCHENS
 The Basis of Kitchen Organization
 The Classical Brigade
 Modern Kitchen Organization
 Skill Levels
 Other Professional Opportunities
 Standards of Professionalism
 2 SANITATION AND SAFETY
 FOOD HAZARDS
 Pathogens
 Chemical and Physical Hazards
 Allergens MANAGING FOOD SAFETYPersonal Hygiene
 Food Storage
 Food Handling and Preparation
 Cleaning and Sanitizing Equipment
 Rodent and Insect Control
 Setting up a HACCP System for Food Safety
 Learning More About Food Safety
 MANAGING WORKPLACE 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
 COOKING EQUIPMENT
 Introduction to Quantity Food Equipment
 Rangetops
 Ovens
 Conventional Ovens
 Convection Ovens Broilers and SalamandersGrills
 Griddles
 Rotisseries
 Deep Fryers
 Tilting Skillets
 Steam-Jacketed Kettles
 Steam Cookers
 PROCESSING, HOLDING, AND STORAGE EQUIPMENT
 Mixers
 Food Cutters
 Slicers
 Vertical Cutter/Mixers
 Food Processors
 Blenders
 Immersion Blenders
 Hot Food Holding Equipment
 Cold Food Storage Equipment
 POTS, PANS, AND CONTAINERS
 Metals and Conductivity
 Pots and Pans and their Uses
 MEASURING DEVICES, HAND TOOLS, AND SMALL EQUIPMENT
 Measuring Devices
 Knives
 Hand Tools and Small Equipment
 4 MENUS, RECIPES, AND COST MANAGEMENT
 MENUS
 Menu Forms and Functions Building the MenuControlling Food Costs
 RECIPES
 The Uses and Limitations of Recipes
 Standardized Recipes
 Instructional Recipes
 Cooking with Judgment
 MEASUREMENT
 Ingredient Measurement
 Portion Control
 Units of Measure
 The Metric System
 KITCHEN MATH
 Converting Recipes
 Problems in Converting Recipes
 Food Cost Calculations
 5 NUTRITION
 NUTRIENTS
 Calories
 Kinds of Nutrients and their Importance
 BALANCED DIETS AND MENUS
 Working with Exchange Groups
 Cooking Healthful Meals
 6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE
 HEAT AND FOOD
 What is Heat?
 Effects of Heat on Foods HEAT MANAGEMENTHeat Transfer
 Doneness and Cooking Times
 Controlling Heat on the Stovetop
 Cooking to the Center
 COOKING METHODS
 Dry Heat Methods
 Dry-Heat Methods Using Fat
 Moist-Heat Methods
 Microwave Cooking
 Cooking Sous Vide
 Avant-Garde Techniques
 Summary of Cooking Terms
 EMULSIONS
 Temporary Emulsions
 Permanent Emulsions
 Emulsions in the Bakeshop
 Sausages
 BUILDING FLAVOR
 An Example of Flavor Building
 General Concepts in Flavor Building
 Seasoning and Flavoring Ingredients
 Using Herbs and Spices
 7 MISE EN PLACE
 PLANNING AND ORGANIZING PRODUCTION
 The Problem