Culinary Fundamentals

Amazon.com Price: $146.47 (as of 26/03/2019 00:37 PST- Details)

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Description

Wherever one’s career in the culinary arts may take them, this book will remain a valuable reference. It might probably give a boost to readers all the way through their culinary education and certification, in addition to all the way through their professional career.This book presents a foundation — from the objectives and key terms that introduce each and every chapter to the activities and recipes that round it out, this book is organized to highlight and give an explanation for the basic competencies of a pro cook or chef. Section One takes a moment to look back on the importance of the culinary arts in the history of humankind in addition to a glimpse ahead into the careers of culinary professionals. Section Two introduces necessary concepts for any professional cook or chef: nutrition, food safety, and food science. Section Three continues the development of a few basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. Section Four introduces the tools of the trade. Section Five is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. Sections Six through Twelve are the heart of this book–basic cooking skills–stocks, sauces, sautés, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia.   Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.


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