Professional cooking
著者
書誌事項
Professional cooking
J. Wiley, c1995
3rd ed
- : college
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注記
Includes bibliographical references (p. 801-802) and index
内容説明・目次
内容説明
This revised reference for the professional cook conveys an understanding of the theory of cooking through a series of step-by-step procedures. Featuring over 900 recipes, the text explains how to develop and apply a set of manual skills to a wide range of catering settings and cooking skills.
目次
- The Food Industry
- Sanitation and Safety
- Tools and Equipment
- Basic Cooking Principles
- The Menu
- Preparation
- Stocks and Sauces
- Soups
- Understanding Meats
- Cooking Meats
- Understanding Fish and Shellfish
- Cooking Vegetables
- Salads and Salad Dressings
- Food Preparation
- Yeast Products
- Cakes and Icings.
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