专业烹饪 第7版 影印版 WILEY

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

简介: 

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

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