In the Professional Kitchen

In the Professional Kitchen

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For Introduction to Cooking courses. This book, along with all of the student's previous culinary knowledge will assist them in navigating their way through the professional kitchen. The knowledge of sanitation, knife skills and cooking methods serves as a solid foundation on which students will build much needed "Restaurant Skills." This text bridges the gap between learning how to cook and applying it to a restaurant simulation. The content clarifies the relationship between the cook, the chef, and the more

Product details

  • Paperback | 128 pages
  • 178 x 235mm
  • Pearson Education (US)
  • Pearson
  • United States
  • English
  • 0131184768
  • 9780131184763

Table of contents

Chapter One. Three types of menus are discussed in relation to how each is executed by the line cook. This chapter introduces the student to the world of professional cooking by comparing it to home cooking as well as touring through the kitchen and each station. Chapter Two. What is "Mise en Place"? This whole chapter is dedicated to defining mise en place. How important is it?, How do you do it? and why do you do it? are some of the questions answered in this chapter. Chapter Three. This chapter answers the question; if cooking is a profession, how can we be more professional? The answer involves personal hygiene, the uniform, the station and of course, cooking skills. Chapter Four. The trail of food is examined from ordering the raw product, to storage and handling to the kitchen, then on a plate, served to a customer. Chapter Five. What is an "Expeditor"? What does "Order, Fire and Pickup" mean? Chapter Six. Cooking methods are defined and the techniques are explained with a concentration of the relationship between the cooking techniques and the "Order, Fire, Pickup" system. Chapter Seven. Plating is important if you believe that customers eat with their eyes. Oversized plates are mentioned in this chapter as well as plating "Do's and Don'ts."show more