Description
Book SynopsisCompletely revised and updated? the definitive text on food preparation for the foodservice manager.
A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics?cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning?as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes:
- Troubleshooting information boxes that identify common problems, their causes, a
Table of Contents
The Kitchen.
Sanitation and Safety.
Prepreparation.
Cooking, Equipment, and Measurement.
Menus, Nutrition, and Recipes.
Building Flavor, Body, and Texture.
Soups.
Sauces.
Vegetables, Grains, and Pasta.
Meat Cookery.
Poultry Cookery.
Fish and Shellfish Cookery.
Breakfast, Beverages, and Dairy Products.
Pantry Production.
Hors D'Oeuvres and Food Presentation.
The Bakeshop.
Desserts.
Glossary.
Bibliography.
Indexes.
