Descripciones mejoradas de Syndetics:

CLEAR, IN-DEPTH INSTRUCTION ON CRITICAL COOKING THEORIES AND TECHNIQUES FOR CULINARY STUDENTS

The Tenth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. What has not changed is the core material that focuses on the essentials -- the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of fundamental skills to apply this knowledge.

NEW TO THIS EDITION

Emphasis on special diets including vegetarian, keto, high protein, and more Two new appendices focused on kosher and halal ingredients and preparation All recipes throughout the book reviewed and freshened Vegan recipes now clearly labeled for ease of planning Simplified metric to imperial (US) comparison to facilitate common measurements Baking recipes updated for consistency with the latest edition of Professional Baking . Updated support material for instructors and students including PowerPoint slides, an Instructor's Manual, Student Study Guide solutions, and test banks

AN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE

This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text.

Interactive Figures and Content: Appearing throughout the enhanced e-text, interactive figures, visual learning activities, flashcards, and pop-up definitions facilitate the study of complex concepts and processes and help students retain important information. Even many of the simplest figures are interactive to encourage online readers to pause and absorb the information they present before scrolling on to additional reading. Interactive Practice Quizzes: Each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams. CulinarE-Companion Website: More than 200 videos demonstrating cooking techniques, culinary math concepts, and common kitchen procedures Enhanced tools to manage recipes or calculate nutritional analyses and food costing Audio pronunciation guides for more than 1000 glossary terms

ALSO BY THE AUTHOR OF PROFESSIONAL COOKING

Professional Baking provides a comprehensive and reliable approach to the foundations of baking. Ideal for students and early-career professionals, this bestselling textbook delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.

Tabla de contenidos provista por Syndetics

• Preface(xiv)
• Acknowledgments(xvii)
• About CulinarE-Companion™(xxi)
• 1 The Food-Service Industry(1)
• A History of Modern Food Service(2)
• The Origins of Classical and Modern Cuisine(2)
• Carême(2)
• Escoffier(3)
• Modern Technology(4)
• Cooking in the Twentieth and Twenty-First Centuries(5)
• The Organization of Modern Kitchens(10)
• The Basis of Kitchen Organization(10)
• The Classical Brigade(10)
• Modern Kitchen Organization(11)
• Skill Levels(12)
• Other Professional Opportunities(12)
• Standards of Professionalism(13)
• 2 Sanitation and Safety(17)
• Food Hazards(18)
• Pathogens(18)
• Chemical and Physical Hazards(26)
• Allergens(26)
• Managing Food Safety(27)
• Personal Hygiene(27)
• Food Storage(28)
• Food Handling and Preparation(31)
• Cleaning and Sanitizing Equipment(33)
• Rodent and Insect Control(35)
• Setting up a Haccp System for Food Safety(36)
• Learning More About Food Safety(38)
• Managing workplace Safety(39)
• The Safe Workplace(39)
• Preventing Cuts(39)
• Preventing Burns(40)
• Preventing and Dealing With Fires(40)
• Preventing Injuries from Machines and Equipment(41)
• Preventing Falls(41)
• Preventing Strains and Injuries From Lifting(41)
• 3 Tools and Equipment(45)
• Cooking Equipment(46)
• Introduction to Quantity Food Equipment(46)
• Rangetops(47)
• Ovens(47)
• Conventional Ovens(48)
• Convection Ovens(48)
• Broilers and Salamanders(50)
• Grills(50)
• Griddles(51)
• Rotisseries(51)
• Deep Fryers(51)
• Tilting Skillets(52)
• Steam-Jacketed Kettles(52)
• Steam Cookers(52)
• Processing, Holding, and Storage Equipment(53)
• Mixers(53)
• Food Cutters(54)
• Slicers(55)
• Vertical Cutter/Mixers(55)
• Food Processors(55)
• Blenders(56)
• Immersion Blenders(56)
• Hot Food Holding Equipment(57)
• Cold Food Storage Equipment(57)
• Pots, Pans, and Containers(58)
• Metals and Conductivity(58)
• Pots and Pans and their Uses(59)
• Measuring Devices, Hand Tools, and Small Equipment(60)
• Measuring Devices(60)
• Knives(61)
• HandTools and Small Equipment(63)
• 4 Menus, Recipes, and Cost Management(67)
• Menus(68)
• Menu Forms and Functions(68)
• Building the Menu(71)
• Controlling Food Costs(76)
• Recipes(79)
• The Uses and Limitations of Recipes(79)
• Standardized Recipes(79)
• Instructional Recipes(80)
• Cooking with Judgment(82)
• Measurement(83)
• Ingredient Measurement(83)
• Portion Control(84)
• Units of Measure(84)
• The Metric System(85)
• Kitchen Math(87)
• Converting Recipes(87)
• Problems in Converting Recipes(90)
• Food Cost Calculations(92)
• 5 Nutrition(101)
• Nutrients(102)
• Calories(102)
• Kinds of Nutrients and their Importance(102)
• Balanced Diets and Menus(106)
• Working with Exchange Groups(110)
• Cooking Healthful Meals(111)
• 6 Basic Principles of Cooking and Food Science(115)
• Heat and Food(116)
• What is Heat?(116)
• Effects of Heat on Foods(116)
• Heat Management(119)
• Heat Transfer(119)
• Doneness and Cooking Times(120)
• Controlling Heat on the Stovetop(121)
• Cooking to the Center(122)
• Cooking Methods(122)
• Dry Heat Methods(123)
• Dry-Heat Methods Using Fat(124)
• Moist-Heat Methods(124)
• Microwave Cooking(124)
• Cooking Sous Vide(125)
• Avant-Garde Techniques(127)
• Summary of Cooking Terms(129)
• Emulsions(130)
• Temporary Emulsions(130)
• Permanent Emulsions(130)
• Emulsions in the Bakeshop(131)
• Sausages(131)
• Building Flavor(131)
• An Example of Flavor Building(132)
• General Concepts in Flavor Building(132)
• Seasoning and Flavoring ingredients(133)
• Using Herbs and Spices(141)
• 7 Mise En Place(145)
• Planning and Organizing Production(146)
• The Problem(146)
• The Solution(146)
• The Goal(147)
• Adapting Preparation to Style of Service(147)
• Mise En Place: The Required Tasks(148)
• Using the Knife(149)
• Keeping a Sharp Edge(149)
• Handling the Knife(150)
• Basic Cuts and Shapes(150)
• Cutting Techniques(152)
• Other Mise En Place Tasks(157)
• Preliminary Cooking and Flavoring(157)
• Preparation for Frying(160)
• Handling Convenience Foods(162)
• 8 Stocks(165)
• Ingredients(166)
• Bones(166)
• Meat(166)
• Mirepoix(167)
• Acid Products(167)
• Scraps and Leftovers(167)
• Seasonings and Spices(168)
• Ingredient Proportions(168)
• Ingredients for Vegetable Stocks(168)
• Procedures(170)
• Blanching Bones(170)
• Preparing White Stocks(170)
• Preparing Brown Stocks(173)
• Preparing Fish Stocks(175)
• Standards of Quality for Stocks(177)
• Remouillage and Other Stock-Related Preparations(178)
• Reductions and Glazes(179)
• What are Glazes?(179)
• Kinds of Glazes(179)
• Convenience Bases(179)
• Judging Quality(180)
• Using Bases(180)
• 9 Sauces(183)
• Sauce Structure(184)
• Basic Sauce Components(184)
• The Science of Thickening Agents(185)
• Starches as Thickeners(185)
• Roux(186)
• Egg Yolk and Cream Liaison(189)
• Egg Yolk Emulsification(190)
• Reduction(190)
• Sauce Finishing Techniques(190)
• Sauce Families(192)
• Leading Sauces(192)
• Small Sauces(192)
• Other Sauces(194)
• Modern Sauces(194)
• Sauce Production(194)
• Béchamel(194)
• Velouté(196)
• Espagnole or Brown Sauce(199)
• Tomato Sauce(202)
• Butter Sauces(203)
• Hollandaise and Béarnaise(207)
• Standards of Quality for Classical Sauces(210)
• Pan Gravies and Other Integral Sauces(211)
• Modem Sauces(211)
• 10 Soups(241)
• Understanding Soups(242)
• Classifications of Soups(242)
• Service of Soups(243)
• Clear Soups(244)
• Broths(244)
• Consommé(246)
• Vegetable Soups(250)
• Other Clear Soups(253)
• Thickened Soups(254)
• Cream Soups(254)
• Purée Soups(261)
• Bisques(267)
• Chowders(269)
• Specialty Soups and National Soups(271)
• 11 Understanding Vegetables(283)
• Controlling Changes During Cooking(284)
• Controlling Texture Changes(284)
• Controlling Flavor Changes(285)
• Controlling Color Changes(286)
• Controlling Nutrient Losses(288)
• General Cooking and Quality Factors(289)
• Cooking in a Little Liquid Versus a Lot of Liquid(289)
• Production and Holding Problems in Quantity Cooking(289)
• Standards of Quality in Cooked Vegetables(291)
• Handling Fresh Vegetables(291)
• Evaluating and Preparing Fresh Vegetables(293)
• The Gourd Family(293)
• Seeds and Pods(295)
• Other Tender-Fruited Vegetables(298)
• Roots and Tubers(301)
• The Onion Family(304)
• The Cabbage Family(307)
• Leafy Greens(309)
• Shoots, Stalks, and Stems(311)
• Mushrooms(314)
• Handling Processed Vegetables(316)
• Handling Frozen Vegetables(316)
• Handling Canned Vegetables(317)
• Handling Dried Vegetables(318)
• Storing Processed Vegetables(318)
• 12 Cooking Vegetables(321)
• Boiling and Steaming(322)
• Puréeing Vegetables(324)
• Sauteing and Pan-Frying(337)
• Braising(342)
• Baking(346)
• Broiling and Grilling(352)
• Deep-Frying(355)
• Vegetables for Deep-Frying(356)
• 13 Potatoes(361)
• Understanding Potatoes(362)
• Types(362)
• Varieties(363)
• Checking for Quality(364)
• Storing and Handling(364)
• Market Forms(364)
• Cooking Potatoes(365)
• Boiling and Steaming Potatoes(365)
• Potato Purée(368)
• Baking(371)
• Baked "En Casserole"(373)
• Deep-Frying(376)
• French Fries(376)
• Sautéing and Pan-Frying(379)
• 14 Legumes, Grains, Pasta, and other Starches(383)
• Dried Legumes(384)
• Types and Varieties(384)
• Cooking Legumes(386)
• Grains(392)
• Types of Grains(392)
• Storing and Handling Grains(395)
• Cooking Grains(396)
• Pasta, Noodles, and Dumplings(410)
• Italian-Style Pastas(410)
• Other Noodle Products(412)
• Cooking Pasta(414)
• Dumplings(425)
• 15 Cooking Methods for Meat, Poultry, and Fish(429)
• Roasting and Baking(430)
• Seasoning(430)
• Temperature(431)
• Fat Side up or Fat Side Down(432)
• Basting(432)
• Use of Mirepoix(432)
• Gravy and Jus(432)
• Standards of Quality for Roasted Items(433)
• Barbecuing(436)
• Standards of Quality for Barbecued Items(437)
• Broiling and Grilling(440)
• Temperature Control(440)
• Seasoning(440)
• Standards of Quality for Broiled and Grilled Items(441)
• Sautéing(442)
• Deglazing the Pan(443)
• Standards of Quality for Sauteed Items(443)
• Stir-Frying(445)
• Pan-Frying(446)
• Standards of Quality for Pan-Fried Items(447)
• Deep-Frying(448)
• Standards of Quality for Deep-Fried Foods(449)
• Simmering and Submersion Poaching(450)
• Liquids and Flavoring Ingredients for Simmered and Poached Foods(450)
• Standards of Quality for Simmered and Poached Items(451)
• Shallow Poaching(453)
• Standards of Quality for Shallow-Poached Items(453)
• Steaming(456)
• Standards of Quality for Steamed Items(456)
• Braising(457)
• Types of Braised Meat and Poultry Dishes(458)
• Standards of Qualityfor Braised Items(459)
• Sous Vide Cooking(462)
• 16 Understanding Meats and Game(467)
• Composition and Structure(468)
• Meat Components(468)
• Structure(468)
• Basic Quality Factors(469)
• Inspection(470)
• Quality Grading(470)
• Yield Grading(470)
• Aging(470)
• Other Factors Affecting Meat Choices(471)
• The Basic Cuts(472)
• Carcasses(473)
• Sides, Quarters, Foresaddles, Hindsaddles(473)
• Primal or Wholesale Cuts(473)
• Fabricated Cuts(473)
• Bone Structure(474)
• Beef, Lamb, Veal, and Pork Cuts(478)
• Meat Selection, Fabrication, and Storage(480)
• Deciding Which Forms to Purchase(480)
• Specifications(481)
• Fabricating Meat(481)
• Cooking and Handling Meats(486)
• Tenderness and Appropriate Cooking Methods(486)
• Doneness(490)
• Storage of Meats(493)
• Variety Meats, Game, and Specialty Meats(494)
• Identifying and Handling Variety Meats(494)
• Game and Specialty Meats(497)
• 17 Cooking Meats and Game(503)
• Roasting, Baking, and Barbecuing(504)
• Broiling, Grilling, and Pan-Broiling(517)
• Sauces and Accompaniments for Grilled and Broiled Meats(517)
• Pan-Broiling(517)
• Sautéing and PAN-Frying(522)
• Stir-Frying(522)
• Simmering, Submersion Poaching, Steaming, and Sous Vide(527)
• Braising(533)
• 18 Understanding Poultry and Game Birds(543)
• Identification(544)
• Composition and Structure(544)
• Inspection and Grading(545)
• Classification and Market Forms(546)
• Handling and Cooking(550)
• Storage(550)
• Doneness(550)
• Trussing Methods(551)
• Cutting up Chicken(552)
• 19 Cooking Poultry and Game Birds(557)
• Roasting and Baking(558)
• Seasoning and Basting(558)
• Temperature(558)
• Baked Poultry(559)
• Poêlés(559)
• Smoke-Roasting(559)
• Broiling and Grilling(569)
• Sautéing, Pan-Frying, and Deep-Frying(576)
• Sautéing(576)
• Pan-Frying(576)
• Deep-Frying(577)
• Simmering, Submersion Poaching, Steaming, and Sous Vide(586)
• Simmering(586)
• Poaching(586)
• Braising(595)
• Braised "Sautes"(595)
• Dressings and Stuffings(601)
• Basic Ingredients of Dressings(601)
• 20 Understanding Fish and Shellfish(605)
• Fin Fish: Varieties, Market Forms, and Fabrication(606)
• Varieties and Characteristics(606)
• Market Forms and Fabrication(613)
• Handling and Cooking(616)
• Evaluating and Storing(617)
• Shellfish: Mollusks and Cephalopods(620)
• Oysters(620)
• Clams(621)
• Mussels(622)
• Scallops(624)
• Single-Shelled Mollisks(624)
• Cephalopods(625)
• Shellfish: Crustaceans and Other Seafood(626)
• Lobsters(626)
• Rock Lobsters(628)
• Shrimp(629)
• Crabs(630)
• Crayfish(632)
• Miscellaneous Seafood(633)
• 21 Cooking Fish and Shellfish(635)
• Baking(636)
• Moist Baking or Braising(636)
• Broiling and Grilling(642)
• Sautéing and Pan-Frying(648)
• Deep-Frying(654)
• Poaching and Simmering(658)
• Submersion Poaching and Simmering in Court Bouillon(658)
• Shadow Poaching(658)
• Steaming, Sous Vide, and Mixed Cooking Techniques(663)
• Variations(663)
• Cooking En Papillote(663)
• Stovetop Steaming(663)
• Compartment Steaming(664)
• Seafood Served Raw(671)
• 22 Salad Dressings and Salads(677)
• Salad Dressings(678)
• Ingredients(678)
• Oil-and-Vinegar Dressings(680)
• Emulsified Dressings(683)
• Other Dressings(686)
• Salad Ingredients(688)
• Salad Greens(688)
• Vegetables, Raw(688)
• Vegetables, Cooked, Pickled, and Canned(688)
• Starches(688)
• Fruits, Fresh, Cooked, Canned, or Frozen(689)
• Protein Foods(689)
• Miscellaneous(689)
• Lettuce and Other Salad Greens(689)
• Fresh Fruits: Evaluating and Preparing(692)
• Salad Presentation(698)
• Types of Salads(698)
• The Structure of a Salad(699)
• Arranging the Salad(700)
• Procedures and Recipes(701)
• Green Salads(702)
• Vegetable, Grain, Legume, and Pasta Salads(705)
• Bound Salads(714)
• Fruit Salads(719)
• Composed Salads(723)
• Gelatin Salads(730)
• 23 Sandwiches(735)
• Sandwich Components(736)
• Breads(736)
• Spreads(737)
• Fillings(737)
• Preparing Sandwiches(739)
• Types of Sandwiches(739)
• Sandwich Production(740)
• 24 Hors D'oeuvres(755)
• Serving Hors D'oeuvres(756)
• Canapés(756)
• Base(757)
• Spread(758)
• Garnish(758)
• Cocktails and Relishes(760)
• Dips(761)
• Miscellaneous Hors D'oeuvres(764)
• Antipasto(764)
• Bruschetta(765)
• Tapas(765)
• Caviar(765)
• Amuse Bouche(766)
• 27 Breakfast Preparation(783)
• Eggs(784)
• Understanding Eggs(784)
• Cooking Eggs(787)
• Breakfast Breads, Cereals, and Meats(800)
• Pancakes and Waffles(800)
• French Toast(802)
• Cereals(804)
• Breakfast Meats(804)
• 26 Dairy and Beverages(807)
• Milk, Cream, and Butter(808)
• Milk and Cream Categories and Definitions(808)
• Artificial Dairy Products(809)
• Problems in Cooking Milk and Cream Products(809)
• Whipping Cream(810)
• Butter(810)
• Cheese(811)
• Composition(811)
• Varieties(813)
• Storage and Service(816)
• Cooking with Cheese(817)
• Coffee and Tea(820)
• Coffee Varieties, Roasts, and Blends(820)
• Tea(823)
• 27 Cooking for Vegetarian and Other Special Diets(827)
• Understanding Vegetarian Diets(828)
• Types of Vegetarian Diet(828)
• Nutritional Considerations(828)
• Menus for Vegetarian Diets(830)
• Ingredients(831)
• Modifying Recipes(833)
• Developing Appealing Menus(834)
• Vegetarian Recipes in this Book(835)
• Other Special Diets(836)
• Gluten-Free Diets(836)
• Dairy-Free Diets(836)
• Other Allergens(836)
• Low-Sugar Diets(836)
• Low-Sodium Diets(837)
• Low-Fat Diets(837)
• Keto Diets(837)
• Paleo Diets(837)
• Halal And Kosher Diets(837)
• 28 Sausages and Cured Foods(853)
• Curing and Smoking(854)
• Ingredients for Curing Foods(854)
• Curing Methods(855)
• Smoking(856)
• Sausages(859)
• Categories of Sausages(859)
• Basic Sausage Ingredients(860)
• Casings(861)
• Equipment(862)
• The Grind(863)
• Smoking Sausages(865)
• Cooking Sausages(865)
• About the Sausage Recipes(866)
• 29 Pâtés, Terrines, and Other Cold Foods(873)
• The Handling and Service of Cold Dishes(874)
• Sanitation and Storage(874)
• Presentation(874)
• Aspic(875)
• Preparing Aspic Jelly(875)
• Using Aspic Jelly(876)
• Special Forcemeat Dishes(878)
• Types of Forcemeat(879)
• Straight Forcemeats(879)
• Terrines and Pates(882)
• Galantines(887)
• Terrines Based on Mousselines or Gelatin(889)
• Terrines with Mousselines(889)
• Terrines and Other Molds with Gelatin(891)
• Foie Gras, Liver Terrines, and Rillettes(895)
• Foie Gras Terrines(895)
• Liver Terrines(896)
• Rillettes(896)
• 30 Food Presentation(901)
• Hot Food Presentation(902)
• Fundamentals of Plating(902)
• Cold Food Presentation and Buffet Service(912)
• Buffet Arrangement and Appearance(912)
• Cold Platter Presentation(914)
• 31 Bakes Hop Production: Basic Principles and Ingredients(917)
• Formulas and Measurement(918)
• Measurement(918)
• Baker's Percentages(919)
• Selection of Ingredients(921)
• Mixing, Baking, and Storing Processes(921)
• What Is Gluten?(921)
• How does the Baker Control Gluten?(922)
• The Baking Process(922)
• Staling(923)
• Ingredients(924)
• Flours, Meals, and Starches(924)
• Fats(925)
• Sugars(927)
• Liquids(928)
• Eggs(929)
• Leavening Agents(929)
• Salt, Flavorings, and Spices(931)
• 32 Yeast Products(935)
• Yeast Dough Production(936)
• Yeast Product Types(936)
• Mixing Methods(936)
• Steps in Yeast Dough Production(937)
• Bread and Roll Formulas(942)
• Laminated Doughs(946)
• Fillings and Toppings for Sweet Dough Products and Danish(948)
• Makeup Techniques(950)
• Hard Rolls and Breads(950)
• Soft Roll Doughs(951)
• Pan Loaves(952)
• Brioche(953)
• Sweet Dough Products(953)
• Rolled-ln Dough Products(954)
• 33 Quick Breads(957)
• Mixing and Production Methods(958)
• Typesof Dough(958)
• Gluten Development in Quick Breads(958)
• The Biscuit Method(959)
• The Muffin Method(959)
• Summary: Biscuit and Muffin Methods(960)
• 34 Cakes and Icings(965)
• Mixing Procedures(966)
• Cake FormulaTypes(966)
• Creaming Method(967)
• Two-Stage Method(968)
• Foaming or Sponge Method(968)
• Angel Food Method(969)
• Chiffon Method(969)
• Prepared Mixes(971)
• Handling and Baking Cake Batters(971)
• Scaling and Panning(971)
• Baking and Cooling(973)
• Common Cake Faults and their Causes(974)
• Altitude Adjustments(974)
• Creaming Method Formulas(975)
• Two-Stage Method Formulas(977)
• Foaming Method Formulas(978)
• Icing Production and Application(980)
• Producing and Handling BasicTypes(980)
• Assembling and Icing Cakes(986)
• 35 Cookies(991)
• Cookie Characteristics and their Causes(992)
• Crispness(992)
• Softness(992)
• Chewiness(992)
• Spread(992)
• Mixing Methods(993)
• One-Stage Method(993)
• Creaming Method(993)
• Sponge Method(993)
• Types and Makeup Methods(994)
• Dropped Cookies(994)
• Bagged Cookies(994)
• Rolled Cookies(994)
• Molded Cookies(995)
• Icebox Cookies(995)
• Bar Cookies(995)
• Sheet Cookies(996)
• Panning, Baking, and Cooling(996)
• Preparing the Pans(996)
• Baking(996)
• Cooling(996)
• 36 Pies and Pastries(1005)
• Pie Doughs(1006)
• Ingredients(1006)
• Temperature(1006)
• Pie Dough Types(1007)
• 3-2-1 Dough(1007)
• Mixing Pie Doughs(1007)
• Other Pie Crusts(1008)
• Assembling and Baking Pies(1010)
• Types of Pies(1010)
• The Soggy Bottom(1010)
• Pie Eillings(1012)
• Starches for Fillings(1012)
• Fruit Fillings(1012)
• Cooked Juice Method(1014)
• Cooked Fruit Method(1015)
• Old-Fashioned Method(1016)
• Custard or Soft Fillings(1016)
• Cream Pie Fillings(1018)
• Chiffon Pies(1018)
• Pastries, Meringues, and Fruit Desserts(1019)
• Puff Pastry(1019)
• Eclair Paste(1023)
• Meringues(1026)
• Fruit Desserts(1028)
• 37 Creams, Custards, Puddings, Frozen Desserts, and Sauces(1031)
• Syrups and Dessert Sauces(1032)
• Basic Principles(1032)
• Simple Syrup(1032)
• Crystallization(1032)
• Stages of Sugar Cooking(1032)
• Dessert Sauces(1033)
• Basic Custards and Creams(1035)
• Creme Anglaise(1035)
• Pastry Cream(1036)
• Baked Custard(1038)
• Puddings(1040)
• Starch-Thickened Puddings(1040)
• Baked Puddings(1041)
• Bavarians, Chiffons, Mousses, and Soufflés(1042)
• Bavarians(1042)
• Chiffons(1042)
• Mousses(1042)
• Dessert Soufflés(1043)
• Summary and Comparison(1043)
• Frozen Desserts(1047)
• Classification(1047)
• Production and Quality(1048)
• Storage and Service(1048)
• Popular Ice Cream Desserts(1049)
• Appendix 1 Metric Conversion Factors(1050)
• Appendix 2 Standard Can Sizes(1050)
• Appendix 3 Approximate Weight-Volume Equivalents of Dry Foods(1051)
• Appendix 4 Kitchen Math Exercises: Metric Versions(1052)
• Appendix 5 Eggs and Safety(1054)
• Appendix 6 Kosher Foods(1054)
• Appendix 7 Halal Foods(1055)
• Bibliography(1056)
• Glossary and Cooking Vocabulary(1058)
• Subject Index(1077)
• Recipe Index(1085)

Notas de autor provistas por Syndetics

Wayne Gisslen is the author of the bestselling Professional Cooking and Professional Baking, published by Wiley. A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food and beverage consultant.