Description
Book SynopsisSarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.
Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.
Alan M. Hause is a graduate of the Culinary Institute of America in Hyde Park, NY. Upon graduation, Chef Hause worked in both restaurants and hotels before settling in Arizona. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. He also launched and operates Gertrude's Restaurant at the Desert Botanical Garden in Phoenix. Chef Hause is involved in day-to-day food production, planning and execution of catered events, as well as overseeing restaurant operations.
Table of ContentsPART 1: PROFESSIONALISM
- Professionalism
- Food Safety and Sanitation
- Nutrition
- Menus and Recipes
PART 2: PREPARATION
- Tools and Equipment
- Knife Skills
- Flavors and Flavorings
- Dairy Products
- Mise en Place
PART 3: COOKING
- Principles of Cooking
- Stocks and Sauces
- Soups
- Principles of Meat Cookery
- Beef
- Veal
- Lamb
- Pork
- Poultry
- Game
- Fish and Shellfish
- Eggs and Breakfast
- Vegetables
- Potatoes, Grains and Pasta
- Healthy Cooking and Special Diets
PART 4: GARDE MANGER
- Salads and Salad Dressings
- Fruits
- Sandwiches
- Charcuterie
- Hors d'Oeuvre and Canapés
PART 5: BAKING
- Principles of the Bakeshop
- Quick Breads
- Yeast Breads
- Pies, Pastries and Cookies
- Cakes and Frostings
- Custards, Creams, Frozen Desserts and Sauces
PART 6: PRESENTATION
- Plate Presentation
- Buffet Presentation
APPENDICES
- Measurement and Conversion Charts
- Fresh Locally-grown Produce Availability Chart
