Culinary Fundamentals
American Culinary Federation, The

ISBN-10: 0131180118
ISBN-13: 9780131180116

Publisher: Prentice Hall
Copyright: 2006
Format: Cloth; 1104 pp
Published: 08/26/2005

Suggested retail price: $100.00
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For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.

 

A comprehensive, technique-based cooking principles text which uses "benchmark" recipes to form the building blocks necessary for a career in the culinary arts.

 

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For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.

 

A comprehensive, technique-based cooking principles text which uses "benchmark" recipes to form the building blocks necessary for a career in the culinary arts.

 

 HALLMARK FEATURES:

  •       Written by the Culinary Institute of America (CIA) and endorsed by the American Culinary Federation (ACF) 
  •       Text is organized around cooking techniques (frying, grilling, poaching, braising etc.) versus food-types (chicken, beef, fish).
  •       26 Benchmark Recipes – 2 pg. spreads which highlight “building block” or fundamental recipes that help students build their skill set.
  •       Accompanying DVD includes over 3 hours of original video highlighting all 26 benchmark recipes.
  •       Over 250 classroom-tested recipes
  •       More than 1500 photographs including identification, procedural and finished plate images
  •       All recipes have a photograph associated with them
  •       Robust supplement package including: DVD, Video, Cost Genie recipe software, CW, CC/BB/OneKey, IM, PPT, TestGen, SG & more
  •      Stunning design and use of color

SECTION 1. INTRODUCTION

 

Unit 1. Professionalism

                

SECTION 2. NUTRITION, SAFETY, AND SCIENCE

 

Unit 2. Nutrition               

Unit 3. Sanitation and Safety    

Unit 4. Food Science

 

SECTION 3. CULINARY MATH AND RECIPES

 

Unit 5. Culinary Math

Unit 6. Recipes

 

SECTION 4. TOOLS AND EQUIPMENT

 

Unit 7. Equipment Identification 

Unit 8. Knife Skills

 

SECTION 5. INGREDIENTS

 

Unit 9. Dairy and Dry Goods

Unit 10. Meat and Poultry

Unit 11. Fish Identification and Fabrication

Unit 12. Fresh Produce Identification and Handling

Unit 13. Basic Mise en Place Techniques

         

SECTION 6. STOCKS, SOUPS, AND SAUCES

 

Unit 14. Stocks

Unit 15. Soups

Unit 16. Sauces

 

SECTION 7. DRY HEAT TECHNIQUES

 

Unit 17. Sautéing

Unit 18. Frying

Unit 19. Roasting

Unit 20. Barbecuing

Unit 21. Grilling and Broiling

 

SECTION 8. MOIST HEAT TECHNIQUES

 

Unit 22. Braising and Stewing

Unit 23. Shallow Poaching and Steaming

Unit 24. Poaching and Simmering   

 

SECTION 9. COMPLETING THE PLATE

 

Unit 25. Vegetables

Unit 26. Starches

 

SECTION 10. PANTRY

 

Unit 27. Breakfast

Unit 28. Salads and Dressings

Unit 29. Sandwiches

 

SECTION 11. GARDE MANGER

 

Unit 30. Garde-manger

Unit 31. Hors d’oeuvres and appetizers

 

SECTION 12. BAKING

 

Unit 32. Baking

 

SECTION 13. ADVANCED TOPICS

 

Unit 33. Flavor Dynamics

Unit 34. Presentation

 

SECTION 14. CUISINES OF THE WORLD

 

Unit 35. Europe

Unit 36. Asia

Unit 37. The Americas

 

Appendices

 

             Glossary with phonetic pronunciations.

             Conversion Tables: temperature, weight, volume.

 Volume and weight conversions for Selected Foods.

             Pan Sizes.

 Scoop and ladle sizes.

 Can sizes.

             Sample HACCP Recipe.

             Suggested Reading List.

Magazines, Journals, and Periodicals.

Professional Organizations.

 

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