专业烹饪

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资源信息： 中文名: 专业烹饪 - 第7版 原名: Professional Cooking - 7th Edition 作者: WILEY 图书分类: 家居/美食 资源格式: PDF 版本: 影印版 出版社: WILEY 书号: 9780470197530 发行时间: 2011年8月21日 地区: 美国 语言: 英文 概述:

内容介绍： 本书是专业烹饪学校的指导类丛书。他从最基本的食品服务行业说明、卫生和安全、工具和设备、烹饪和食品科学的63个基本原则、菜单，食谱和成本管理、营养、调味料、了解肉类到家禽和野禽的介绍等等等等......。 内容截图：

目录: 1 the food-service industry 15 sanitation and safety 41 tools and equipment 63 basic principles of cooking and food science 93 menus,recipes,and cost management 125 nutrition 137 mise en place 157 stocks and sauces 223 soups 275 understanding meats and game 309 cooking meats and game 371 unerstanding poultry and game birds 385 cooking poultry and game birds 441 understanding fish and shellfish 471 cooking fish and shellfish 523 understanding vegetables 561 cooking vegetables 603 potatoes 629 legumes,grains,pasta,and other starches 681 cooking for vegetarian diets 699 salad dressings and salads 761 sandwiches 781 hors d'oeuvres 811 breakfast preparation 833 dairy and beverages 853 sausages and cured foods 875 pates,terrines,and other cold foods 905 food presentation and garnish 919 bakeshop production basic principles and ingrediedts 937 yeast products 959 quick breads 967 cakes and icings 991 cookies 1005 pies and pastries 1033 creams,custards,puddings,frozen desserts,and sauces 1054 metric conversion factors 1054 standard can sizes 1055 approximate weight-volume equivalents of dry foods 1056 kitchen math exercises:metric versions 1058 eggs and safety