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ESSENTIALS OF PROFESSIONAL COOKING

Promoció válida fins el 31-12-2019
9780471202028 ::  ESSENTIALS OF PROFESSIONAL COOKING
ISBN:

9780471202028

EditorialJOHN WILEY & SONS LTD.
Edició:
Pàgines:576
Idioma:INGLES
P.V.P.: 215,35 € + 4% IVA = 223,96 €
Dto 25,93% Estalvies 58,08 €
Import final iva incl. 165,88 €
Entrega en 15 dies

MANAGERS OF RESTAURANTS AND OTHER FOODSERVICE OPERATIONS NEED TO KNOW HOW TO COOK BUT DO NOT HAVE TO BE CHEFS IN ORDER TO MANAGE THEM EFFECTIVELY. WRITTEN BY WAYNE GISSLEN, AUTHOR OF THE BESTSELLING PROFESSIONAL COOKING, THIS BOOK GIVES MANAGERS IN THE FOODSERVICE FIELD THE INFORMATION THEY NEED ABOUT COOKING IN ORDER TO DO THEIR JOBS WELL. NOTE: CD–ROM/DVD AND OTHER SUPPLEMENTARY MATERIALS ARE NOT INCLUDED AS PART OF EBOOK FILE.

PREFACE. ACKNOWLEDGMENTS. THE FOOD SERVICE INDUSTRY. SANITATION AND SAFETY. TOOLS AND EQUIPMENT. BASIC COOKING PRINCIPLES. THE RECIPE: IT'S STRUCTURE AND ITS USE. THE MENU. MISE EN PLACE. STOCKS AND SAUCES. SOUPS. UNDERSTANDING MEATS AND GAME. COOKING MEATS AND GAME. UNDERSTANDING POULTRY AND GAME BIRDS. COOKING POULTRY AND GAME BIRDS. UNDERSTANDING FISH AND SHELLFISH. COOKING FISH AND SHELLFISH. UNDERSTANDING VEGETABLES. COOKING VEGETABLES. POTATOES AND OTHER STARCHES. SALADS AND SALAD DRESSINGS. SANDWICHES AND HORS D'OEUVRES. BREAKFAST PREPARATION, DAIRY PRODUCTS, AND COFFEE AND TEA. FOOD PRESENTATION AND GARNISH. BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS. YEAST PRODUCTS. APPENDIX 1. METRIC CONVERSION FACTORS. APPENDIX 2. STANDARD CAN SIZES. APPENDIX 3. APPROXIMATE WEIGHT–VOLUME EQUIVALENTS OF DRY FOODS. APPENDIX 4. KITCHEN MATH EXERCISES METRIC VERSIONS. APPENDIX 5. EGGS AND SAFETY. BIBLIOGRAPHY. GLOSSARY.  INDEX.

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