Efnisyfirlit

• COVER
• TITLE PAGE
• PREFACE
  • WHAT'S NEW
  • THE RECIPES
  • NUTRITIONAL INFORMATION
  • GOALS AND ORGANIZATION OF THIS BOOK
  • THE ROLE OF THE CHEF-INSTRUCTOR
  • FEATURES
  • DIGITAL RESOURCES AND SUPPLEMENTS
  • E-BOOK
  • ADDITIONAL STUDENT AND INSTRUCTOR RESOURCES
  • ACKNOWLEDGMENTS
  • REVIEWERS
  • WILEY CULINARE-COMPANION™ RECIPE MANAGEMENT SOFTWARE
• MEDIA LIBRARY
• 1 THE FOOD-SERVICE INDUSTRY
  • A HISTORY OF MODERN FOOD SERVICE
  • THE ORGANIZATION OF MODERN KITCHENS
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 2 SANITATION AND SAFETY
  • FOOD HAZARDS
  • MANAGING FOOD SAFETY
  • MANAGING WORKPLACE SAFETY
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 3 TOOLS AND EQUIPMENT
  • COOKING EQUIPMENT
  • PROCESSING, HOLDING, AND STORAGE EQUIPMENT
  • POTS, PANS, AND CONTAINERS
  • MEASURING DEVICES, HAND TOOLS, AND SMALL EQUIPMENT
• 4 MENUS, RECIPES, AND COST MANAGEMENT
  • MENUS
  • RECIPES
  • MEASUREMENT
  • KITCHEN MATH
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 5 NUTRITION
  • NUTRIENTS
  • BALANCED DIETS AND MENUS
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE
  • HEAT AND FOOD
  • HEAT MANAGEMENT
  • COOKING METHODS
  • EMULSIONS
  • BUILDING FLAVOR
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 7 MISE EN PLACE
  • PLANNING AND ORGANIZING PRODUCTION
  • USING THE KNIFE
  • OTHER MISE EN PLACE TASKS
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 8 STOCKS
  • INGREDIENTS
  • PROCEDURES
  • REDUCTIONS AND GLAZES
  • CONVENIENCE BASES
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 9 SAUCES
  • SAUCE STRUCTURE
  • SAUCE FAMILIES
  • SAUCE PRODUCTION
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 10 SOUPS
  • UNDERSTANDING SOUPS
  • CLEAR SOUPS
  • THICKENED SOUPS
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 11 UNDERSTANDING VEGETABLES
  • CONTROLLING CHANGES DURING COOKING
  • GENERAL COOKING AND QUALITY FACTORS
  • HANDLING FRESH VEGETABLES
  • HANDLING PROCESSED VEGETABLES
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 12 COOKING VEGETABLES
  • BOILING AND STEAMING
  • SAUTÉING AND PAN-FRYING
  • BRAISING
  • BAKING
  • BROILING AND GRILLING
  • DEEP-FRYING
  • QUESTIONS FOR DISCUSSION
• 13 POTATOES
  • UNDERSTANDING POTATOES
  • COOKING POTATOES
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 14 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES
  • DRIED LEGUMES
  • GRAINS
  • PASTA, NOODLES, AND DUMPLINGS
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 15 COOKING METHODS FOR MEAT, POULTRY, AND FISH
  • ROASTING AND BAKING
  • BARBECUING
  • BROILING AND GRILLING
  • SAUTÉING
  • PAN-FRYING
  • DEEP-FRYING
  • SIMMERING AND SUBMERSION POACHING
  • SHALLOW POACHING
  • STEAMING
  • BRAISING
  • SOUS VIDE COOKING
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 16 UNDERSTANDING MEATS AND GAME
  • COMPOSITION AND STRUCTURE
  • BASIC QUALITY FACTORS
  • THE BASIC CUTS
  • MEAT SELECTION, FABRICATION, AND STORAGE
  • COOKING AND HANDLING MEATS
  • VARIETY MEATS, GAME, AND SPECIALTY MEATS
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 17 COOKING MEATS AND GAME
  • ROASTING, BAKING, AND BARBECUING
  • BROILING, GRILLING, AND PAN-BROILING
  • SAUTÉING AND PAN-FRYING
  • SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE
  • BRAISING
  • QUESTIONS FOR DISCUSSION
• 18 UNDERSTANDING POULTRY AND GAME BIRDS
  • IDENTIFICATION
  • HANDLING AND COOKING
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 19 COOKING POULTRY AND GAME BIRDS
  • ROASTING AND BAKING
  • BROILING AND GRILLING
  • SAUTÉING, PAN-FRYING, AND DEEP-FRYING
  • SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE
  • BRAISING
  • DRESSINGS AND STUFFINGS
  • QUESTIONS FOR DISCUSSION
• 20 UNDERSTANDING FISH AND SHELLFISH
  • FIN FISH: VARIETIES, MARKET FORMS, AND FABRICATION
  • HANDLING AND COOKING
  • SHELLFISH: MOLLUSKS AND CEPHALOPODS
  • SHELLFISH: CRUSTACEANS AND OTHER SEAFOOD
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 21 COOKING FISH AND SHELLFISH
  • BAKING
  • BROILING AND GRILLING
  • SAUTÉING AND PAN-FRYING
  • DEEP-FRYING
  • POACHING AND SIMMERING
  • STEAMING, SOUS VIDE, AND MIXED COOKING TECHNIQUES
  • SEAFOOD SERVED RAW
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 22 SALAD DRESSINGS AND SALADS
  • SALAD DRESSINGS
  • SALAD INGREDIENTS
  • SALAD PRESENTATION
  • PROCEDURES AND RECIPES
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 23 SANDWICHES
  • SANDWICH COMPONENTS
  • PREPARING SANDWICHES
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 24 HORS D'OEUVRES
  • SERVING HORS D'OEUVRES
  • CANAPÉS
  • COCKTAILS AND RELISHES
  • DIPS
  • MISCELLANEOUS HORS D'OEUVRES
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 25 BREAKFAST PREPARATION
  • EGGS
  • BREAKFAST BREADS, CEREALS, AND MEATS
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 26 DAIRY AND BEVERAGES
  • MILK, CREAM, AND BUTTER
  • CHEESE
  • COFFEE AND TEA
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 27 COOKING FOR VEGETARIAN DIETS
  • UNDERSTANDING VEGETARIAN DIETS
  • MENUS FOR VEGETARIAN DIETS
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 28 SAUSAGES AND CURED FOODS
  • CURING AND SMOKING
  • SAUSAGES
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 29 PÂTÉS, TERRINES, AND OTHER COLD FOODS
  • THE HANDLING AND SERVICE OF COLD DISHES
  • ASPIC
  • SPECIAL FORCEMEAT DISHES
  • TERRINES BASED ON MOUSSELINES OR GELATIN
  • FOIE GRAS, LIVER TERRINES, AND RILLETTES
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 30 FOOD PRESENTATION
  • HOT FOOD PRESENTATION
  • COLD FOOD PRESENTATION AND BUFFET SERVICE
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 31 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS
  • FORMULAS AND MEASUREMENT
  • MIXING, BAKING, AND STORING PROCESSES
  • INGREDIENTS
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 32 YEAST PRODUCTS
  • YEAST DOUGH PRODUCTION
  • LAMINATED DOUGHS
  • MAKEUP TECHNIQUES
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 33 QUICK BREADS
  • MIXING AND PRODUCTION METHODS
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 34 CAKES AND ICINGS
  • MIXING PROCEDURES
  • HANDLING AND BAKING CAKE BATTERS
  • ICING PRODUCTION AND APPLICATION
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 35 COOKIES
  • COOKIE CHARACTERISTICS AND THEIR CAUSES
  • MIXING METHODS
  • TYPES AND MAKEUP METHODS
  • PANNING, BAKING, AND COOLING
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 36 PIES AND PASTRIES
  • PIE DOUGHS
  • ASSEMBLING AND BAKING PIES
  • PIE FILLINGS
  • PASTRIES, MERINGUES, AND FRUIT DESSERTS
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• 37 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES
  • SYRUPS AND DESSERT SAUCES
  • BASIC CUSTARDS AND CREAMS
  • PUDDINGS
  • BAVARIANS, CHIFFONS, MOUSSES, AND SOUFFLÉS
  • FROZEN DESSERTS
  • TERMS FOR REVIEW
  • QUESTIONS FOR DISCUSSION
• APPENDIX 1: METRIC CONVERSION FACTORS
• APPENDIX 2: STANDARD CAN SIZES
• APPENDIX 3: APPROXIMATE WEIGHT-VOLUME EQUIVALENTS OF DRY FOODS
• APPENDIX 4: KITCHEN MATH EXERCISES: METRIC VERSIONS
• APPENDIX 5: EGGS AND SAFETY
• BIBLIOGRAPHY
• GLOSSARY AND COOKING VOCABULARY
• SUBJECT INDEX
• RECIPE INDEX
• END USER LICENSE AGREEMENT

UM RAFBÆKUR Á HEIMKAUP.IS

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