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Fundamentals of professional food preparation : a laboratory text-workbook

Fundamentals of professional food preparation : a laboratory text-workbook (2회 대출)

자료유형
단행본
개인저자
Laconi, Donald V.
서명 / 저자사항
Fundamentals of professional food preparation : a laboratory text-workbook / Donald V. Laconi.
발행사항
New York :   Wiley,   c1995.  
형태사항
xv, 192 p. : ill. ; 28 cm.
ISBN
0471595233 (pbk.)
일반주기
Includes indexes.  
일반주제명
Quantity cookery. Food service.
비통제주제어
Cookery,,
000 00757camuuu200265 a 4500
001 000000600203
005 19980818114242.0
008 940531s1995 nyua 001 0 eng
010 ▼a 94025412
020 ▼a 0471595233 (pbk.)
040 ▼a DLC ▼c DLC ▼d UKM ▼d AGL
049 1 ▼l 111109051
050 0 0 ▼a TX820 ▼b .L33 1995
070 0 ▼a TX820.L33 ▼b 1995
082 0 0 ▼a 641.5 ▼2 20
090 ▼a 641.5 ▼b L142f
100 1 ▼a Laconi, Donald V.
245 1 0 ▼a Fundamentals of professional food preparation : ▼b a laboratory text-workbook / ▼c Donald V. Laconi.
260 ▼a New York : ▼b Wiley, ▼c c1995.
300 ▼a xv, 192 p. : ▼b ill. ; ▼c 28 cm.
500 ▼a Includes indexes.
650 0 ▼a Quantity cookery.
650 0 ▼a Food service.
653 0 ▼a Cookery

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CONTENTS
Preface = ⅴ
1 Laboratory Conduct and Responsibilities = 1
  General Rules = 1
  Personal Hygiene = 1
  Recommended Dress = 1
  Basic Tools = 1
2 Sanitation and Safety = 3
  Food-Borne Diseases = 3
  Sanitation Rules = 4
  Dishwashing = 5
  Machine Dishwashing = 5
  Hand Dishwashing = 5
  Safe Pot and pan Washing = 6
  Kitchen Safety = 6
  Slips and Falls = 6
  Cuts and Bruises = 6
  Burns = 7
  Strains = 7
3 The Food Preparation Process = 9
  The Mise en place = 9
  Cutting Techniques = 9
  The French Knife = 10
  Other Equipment = 11
4 The Cooking Process = 15
  Transfer of Heat = 15
  Conduction = 15
  Convection = 15
  Radiation = 15
  Moist Heat Cooking Methods = 16
  Boiling, Simmering, Poaching, and Blanching = 16
  Steaming = 16
  Braising = 16
  Dry Heat Cooking Methods = 17
  Roasting and Baking = 17
  Broiling = 17
  Grilling, Gridding, and pan Broiling = 17
  Frying = 18
  Panfrying and Saut e · ing = 18
  Deep-Frying = 18
  Microwave Cooking = 18
5 Standardized Recipes and Measurement = 21
  Advantages of Standardizing = 21
  Setting Up a Standardized Recipe = 21
  Measuring Devices = 22
6 Enlarging Recipes = 25
7 Costing Recipes = 27
8 Measuring Temperatures = 29
  Choosing the Right Food Thermometer = 29
  Using Food Thermometers = 29
9 Stocks and Soups = 31
  Stocks = 31
  Ingredients = 31
  Preparation Methods = 32
  Classification of Stocks = 32
  Care after Preparation = 33
  Soups = 33
  Thin Soups = 33
  Thick Soups = 33
  Nationality and Specialty Soups = 33
  Preparation of Soups = 33
  Care after preparation = 34
  Recipes and Product to Be prepared Basic Basic White Stock = 35
  Basic Brown Stock = 35
  Savory Garden Soup = 36
  Fresh Cabbage Soup = 36
  Chilly Cucumber Soup = 37
  Creamy Cheddar Cheese Soup = 38
  Product Evaluation Sheet = 39
10 Thickening Agents = 41
  Starches as Thickeners = 41
  The Roux = 41
  Preparing a Roux = 42
  Incorporating the Roux = 42
  Other Thickening Agents = 43
  Starch-Based Thickeners = 43
  The Liaison = 44
  Recipes and Product to be Prepard Basic Roux = 46
  Product Evaluation Sheet = 47
11 Sauces = 49
  The Functions of Sauces = 49
  The structure of Sauces = 49
  Standards of Quality for Sauces = 50
  Recipes and Product to Be prepared B e · chamel Sauce = 51
  Velout e · Sauce(Veal, Chicken, or Fish) = 51
  Espagnole Sauce(Brown Sauce) = 52
  Tomato Sauce = 53
  Hollandaise Sauce = 54
  Mock Hollandaise Sauce = 55
  Product Evaluation Sheet = 56
12 Vegetables = 57
  Vegetable Classifications = 57
  Controlling Quality Changes during Cooking = 58
  Controlling Texture Changes = 58
  Achieving Proper Doneness = 59
  Handling Frozen Vegetables = 59
  Handling Canned Vegetables = 60
  Methods of Vegetable Cookery = 60
  Boiling = 60
  Steaming = 60
  Deep-Frying = 61
  Saut e · ing = 62
  Recipes and Product to Be Prepared Deep-Fried Zucchini = 63
  Stir-Fried Zucchini = 63
  Stuffed Green Peppers = 64
  Scalloped Potatoes and Ham = 64
  Mushrooms Parmesan = 65
  Cabbage Rolls Paprikash = 66
    Product Evaluation Sheet = 67
13 Rice = 69
  Market Forms = 69
  Handling and Storage = 69
  Cooking Procedures = 70
  Range-Top Method = 70
  Oven method = 70
  Steamer Method = 70
  Recipes and Product to Be Prepared
  Spanish Rice = 71
  Chicken and Brown Rice = 71
  Rice Pudding = 72
  Rice jambalaya = 72
  Fried Rice = 73
  Broccoli-Rice Bake = 73
  Product Evaluation Sheet = 74
14 Pasta = 75
  Preparing Fresh Pasta = 75
  Facilities = 75
  Equipment = 75
  How Much Dry pasta to Cook = 75
  Mass production of Pasta = 76
  Recipes and Product to Be Prepared Basic Egg Pasta = 77
  Product Evaluation Sheet = 78
15 Fish and Seafood = 79
  Kinds of Fish = 79
  Market Forms = 79
  Fresh Fish = 79
  Frozen Fish = 80
  Canned Fish = 80
  Cured Fish = 80
  Selection of Fish = 80
  Shellfish = 80
  Finfish = 82
  Frozen and Canned Fish = 82
  Amount of Fish to Buy = 82
  Methods of Fish =cookery = 82
  Baking = 82
  Boiling = 83
  Broiling = 83
  Deep-Frying = 84
  Panfrying or Saut e · ing = 84
  Poaching = 84
  Steaming = 84
  Handling and Storage = 84
  Fresh Fish = 85
  Frozen Fish = 85
  Recipes and Product to Be prepared Stuffed Baked Fish = 87
  Seafood Kabobs = 88
  Seafood Kabobs = 88
  Stir-Fried Shrimp and Vegetables = 89
  Veracruz Style Crab=Filled Fish Rolls = 90
  Fish fillets Florentine = 91
  Salmon a · la King = 91
  Product Evaluation Sheet = 92
16 Poultry and Game Birds = 93
  Kinds of Poultry = 93
  Chicken = 93
  Turkey = 94
  Duck = 94
  Goose = 94
  Guinea fowl = 94
  Squab = 94
  Market Forms = 95
  Grading = 95
  Product and Portion Size = 95
  Methods of Poultry Cookery = 96
  Barbecuing = 96
  Braising = 96
  Broiling = 96
  Frying = 96
  Roasting = 97
  Poaching = 97
  Steaming = 97
  Recipes and Product to Be Prepared Barbecued Chicken = 99
  Chicken Breasts with Yogurt Sauce = 100
  Smothered Stuffed Chicken = 101
  Fried Chicken = 102
  Roast Rock Cornish Hen with Wild Rice and Mushrooms = 103
  Glazed Ducking Gourmet = 104
  Product Evaluation Sheet = 105
17 Meat = 107
  Kinds of Meat = 107
  Beef = 107
  Pork = 107
  Lamp and Mutton = 108
  Inspection and Grading = 108
  Beef Grades = 108
  Pork Grades = 109
  Cuts of Meat = 109
  Beef = 109
  Pork = 110
  Veal = 110
  Lamp = 113
  Variety Meats = 113
  Methods of Meat Cookery = 116
  Roasting = 116
  Broiling = 116
  Saut e · ing, Panfrying, and Gridding = 117
  Pan Broiling = 118
  Braisig and Cooking in Liquid = 118
  Recipes and Product to Be Prepared Veal Scaloppine alla Marsala = 120
  Stuffed Pork chops = 121
  Salisbury Steak = 121
  Stir-Fry Beef and Broccoli = 122
  Lamp Stew Continental = 123
  Beef Burgundy = 124
  Product Evaluation Sheet = 125
18 Eggs = 127
  Structure of the Egg = 127
  Grade and Size = 127
  Market Forms of Eggs = 128
  Fresh = 128
  Frozen = 128
  Dried = 128
  Maintaining quality and Storage = 128
  Nutritional Contributions of Eggs = 128
  Protein = 128
  Vitamins = 129
  Minerals = 129
  Fat = 129
  Principles of Egg Cookery = 129
  Functions of Eggs in Cookery = 129
  Preparation and Uses of Eggs in cookery = 130
  Procedures for Cooking Eggs = 130
  Eggs Cooked in the Shell = 130
  Poached Eggs = 131
  Eggs fried to Order = 131
  Scrambled Eggs = 132
  Omelets = 132
  Recipes and Product to Be prepared
  Egg Foo Yong = 134
  Cheese Souffl e · = 135
  Puffy Cheese Omelet = 136
  Eggs Florentine a · l'Orange = 137
  French Omelet = 138
  Eggs Benedict = 138
  Product Evaluation Sheet = 139
19 Salads = 141
  Parts of a Salad = 141
  Base = 141
  Body = 141
  Dressing = 141
  Garnish = 141
  Types of Salads = 141
  Accompaniment Salads = 141
  Entr e · e and Combination salads = 142
  Fruit Salads = 142
  Congealed Salads = 142
  Salad Ingredients = 143
  Nutritional Contributions of Salads = 145
  Principles of Salad Preparation = 145
  Procedures for Salad Preparation = 145
  Green Salads = 145
  Fruit Salads = 146
  Vegetable Salads = 147
  Cooked Salads = 147
  Gelatin Salads = 147
  Recipes and Product to Be Prepared
  Salade Nicoise = 150
  Greek Salad = 151
  Product Evaluation Sheet = 152
20 Salad Dressings = 153
  Basic Ingredients = 153
  Oil = 153
  Vinegar = 153
  Seasonings and Flavorings = 154
  Emulsification = 154
  Temporary Emulsions = 154
  Permanent Emulsions = 154
  Types of Salad dressing = 154
  Oil and Vinegar Dressings 154
  Emulsified Dressings = 154
  Procedure for Preparing Mayonnaise = 155
  Other Drssings = 156
  Recipes and Product to Be prepared
  Mayonnaise = 157
  Blue Cheese-Sour Cream Dressing = 158
  Honey Dressing = 158
  Vinaigrette Dressing = 159
  Boiled or Cooked Dressing = 160
  Thick French Dressing = 161
  Product Evaluation sheet = 162
21 Yeast Breads = 163
  Classes of Yeast Vreads = 163
  Loaf breads = 163
  Rolls = 163
  Sweet Yeast Doughs = 163
  Doughnuts = 163
  Ingredients in Yeast Breads = 163
  Flour = 163
  Yeast = 165
  Liquid = 165
  Salt = 165
  Sufar = 165
  Shortening = 165
  Preparation of Yeast Dough = 166
  Nutritional Contributions of Yeast Breads = 168
  Convenience in Yeast Breads = 168
  Recipes and Product to Be Prepared
  Sour Cream Herb Bread = 169
  White Bread = 170
  Potato Bread = 171
  Tomato Bread = 172
  Cottage Cheese Rolls = 173
  Brown Sugar Doughnuts = 174
  Product Evaluation Sheet = 175
22 Quick Breads = 177
  Types of Quick Breads = 177
  Ingredients in Quick Breads = 177
  Flour = 177
  Salt = 178
  Leavening = 178
  Liquid = 178
  Sugar = 178
  Fat or Shortening = 178
  Eggs = 178
  Nutritional Contributions of Quick Breads = 178
  Uses of Quick Breads = 179
  Principles and Preparation of Quick Breads = 179
  The Biscuit Method = 179
  The Muffin Method = 180
  Care and Storage of Quick Breads = 180
  Convenience in Quick Breads = 180
  Recipes and Product to Be Prepared
  Apple Muffins = 181
  Standard Baking Powder Biscuits = 182
  Orange Popovers = 183
  Banana Nut Bread = 183
  Sweet Potato Doughnuts = 184
  French Crepes = 185
  Product Evaluation Sheet = 186
Recipe Index = 187
Subject Index = 189

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