Applied Culinary Fundamentals

Applied Culinary Fundamentals

By (author)  , By (author)  , By (author)  , By (author)  , By (author) 

List price: US$55.00

Currently unavailable

Add to wishlist

AbeBooks may have this title (opens in new window).

Try AbeBooks


For courses in Introduction to Cooking.Focused on the important interrelationship between the art AND science of culinary preparation, this text discusses not only how and why specific ingredients and processes are used, but explores a whole host of other factors that, together, are the keys that unlock the realm of limitless possibilities in innovative culinary preparation-and which support an individual's creative interpretation of a particular dish or item. Students learn why things are done in a particular manner, how ingredients interact in a dish, the effect of temperature, hot and cold food preparation, baking, sanitation, proper storage and handling of food, and creative food more

Product details

  • Paperback | 544 pages
  • 210 x 276mm
  • Pearson Education (US)
  • Pearson
  • United States
  • English
  • 0131110209
  • 9780131110205

Table of contents

I. GENERAL INFORMATION. 1. What Is the Art and Science. 2. Background Skills and Knowledge for Culinary Preparation. II. ESSENTIAL KNOWLEDGE FOR UNDERSTANDING CULINARY PREPARATION. 3. Temperature and Its Application to Culinary Preparation. 4. Emulsion. 5. How Foods Are Flavored and Seasoned. 6. Elements of Presentation. 7. Fats and Oils. 8. Dairy Products. 9. Eggs. III. HOT FOOD PREPARATION. 10. Fruits. 11. Vegetables. 12. Potatoes and Other Tubers. 13. Farinaceous Cookery. 14. Stock. 15. Soups. 16. Hot Sauces. 17. Meat (Beef, Veal, Lamb and Pork). 18. Poultry. 19. Game. 20. Seafood and Freshwater Fish. 21. Breakfast Cookery. IV. GARDE MANGER. 22. Cold Sauces. 23. Salads. 24. Gelatin and Aspic Jelly. 25. Forcemeat and Mousse. 26. Pate, Terrines, and Other Garde Manger Products. 27. Hors D'oeuvres and Appetizers. 28. Charcuterie. 29. Sandwiches. V. BAKING. 30. Principles of Baking. 31. Yeast Bread and Rolls. 32. Quick Breads. 33. Pastry Dough. 34. Fillings. 35. Cakes. 36. Frostings and Toppings. 37. Basic Decorative Items. 38. Sorbet, Ice Cream, and Frozen more