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Prentice Hall

Culinary, Hospitality, Travel & Tourism

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Culinary Fundamentals
Culinary Fed American Culinary Federation, The

ISBN-10: 0131180118
ISBN-13: 9780131180116

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

Suggested retail price: $106.67
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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.