دانلود کتاب Professional Cooking

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Cover\nTitle Page\nCopright\nContents\nPreface\nAcknowledgments\nAbout CulinarE-Companion™\n1 THE FOOD-SERVICE INDUSTRY\n A HISTORY OF MODERN FOOD SERVICE\n The Origins of Classical and Modern Cuisine\n Carême\n Escoffier\n Modern Technology\n Cooking in the Twentieth and Twenty-First Centuries\n THE ORGANIZATION OF MODERN KITCHENS\n The Basis of Kitchen Organization\n The Classical Brigade\n Modern Kitchen Organization\n Skill Levels\n Other Professional Opportunities\n Standards of Professionalism\n2 SANITATION AND SAFETY\n FOOD HAZARDS\n Pathogens\n Chemical and Physical Hazards\n Allergens\n MANAGING FOOD SAFETY\n Personal Hygiene\n Food Storage\n Food Handling and Preparation\n Cleaning and Sanitizing Equipment\n Rodent and Insect Control\n Setting up a HACCP System for Food Safety\n Learning More About Food Safety\n MANAGING WORKPLACE SAFETY\n The Safe Workplace\n Preventing Cuts\n Preventing Burns\n Preventing and Dealing With Fires\n Preventing Injuries from Machines and Equipment\n Preventing Falls\n Preventing Strains and Injuries From Lifting\n3 TOOLS AND EQUIPMENT\n COOKING EQUIPMENT\n Introduction to Quantity Food Equipment\n Rangetops\n Ovens\n Conventional Ovens\n Convection Ovens\n Broilers and Salamanders\n Grills\n Griddles\n Rotisseries\n Deep Fryers\n Tilting Skillets\n Steam-Jacketed Kettles\n Steam Cookers\n PROCESSING, HOLDING, AND STORAGE EQUIPMENT\n Mixers\n Food Cutters\n Slicers\n Vertical Cutter/Mixers\n Food Processors\n Blenders\n Immersion Blenders\n Hot Food Holding Equipment\n Cold Food Storage Equipment\n POTS, PANS, AND CONTAINERS\n Metals and Conductivity\n Pots and Pans and their Uses\n MEASURING DEVICES, HAND TOOLS, AND SMALL EQUIPMENT\n Measuring Devices\n Knives\n Hand Tools and Small Equipment\n4 MENUS, RECIPES, AND COST MANAGEMENT\n MENUS\n Menu Forms and Functions\n Building the Menu\n Controlling Food Costs\n RECIPES\n The Uses and Limitations of Recipes\n Standardized Recipes\n Instructional Recipes\n Cooking with Judgment\n MEASUREMENT\n Ingredient Measurement\n Portion Control\n Units of Measure\n The Metric System\n KITCHEN MATH\n Converting Recipes\n Problems in Converting Recipes\n Food Cost Calculations\n5 NUTRITION\n NUTRIENTS\n Calories\n Kinds of Nutrients and their Importance\n BALANCED DIETS AND MENUS\n Working with Exchange Groups\n Cooking Healthful Meals\n6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE\n HEAT AND FOOD\n What is Heat?\n Effects of Heat on Foods\n HEAT MANAGEMENT\n Heat Transfer\n Doneness and Cooking Times\n Controlling Heat on the Stovetop\n Cooking to the Center\n COOKING METHODS\n Dry Heat Methods\n Dry-Heat Methods Using Fat\n Moist-Heat Methods\n Microwave Cooking\n Cooking Sous Vide\n Avant-Garde Techniques\n Summary of Cooking Terms\n EMULSIONS\n Temporary Emulsions\n Permanent Emulsions\n Emulsions in the Bakeshop\n Sausages\n BUILDING FLAVOR\n An Example of Flavor Building\n General Concepts in Flavor Building\n Seasoning and Flavoring Ingredients\n Using Herbs and Spices\n7 MISE EN PLACE\n PLANNING AND ORGANIZING PRODUCTION\n The Problem\n The Solution\n The Goal\n Adapting Preparation to Style of Service\n Mise En Place: The Required Tasks\n USING THE KNIFE\n Keeping a Sharp Edge\n Handling the Knife\n Basic Cuts and Shapes\n Cutting Techniques\n OTHER MISE EN PLACE TASKS\n Preliminary Cooking and Flavoring\n Preparation for Frying\n Handling Convenience Foods\n8 STOCKS\n INGREDIENTS\n Bones\n Meat\n Mirepoix\n Acid Products\n Scraps and Leftovers\n Seasonings and Spices\n Ingredient Proportions\n Ingredients for Vegetable Stocks\n PROCEDURES\n Blanching Bones\n Preparing White Stocks\n Preparing Brown Stocks\n Preparing Fish Stocks\n Standards of Quality for Stocks\n Remouillage and Other Stock-Related Preparations\n REDUCTIONS AND GLAZES\n What are Glazes?\n Kinds of Glazes\n CONVENIENCE BASES\n Judging Quality\n Using Bases\n9 SAUCES\n SAUCE STRUCTURE\n Basic Sauce Components\n The Science of Thickening Agents\n Starches as Thickeners\n Roux\n Egg Yolk and Cream Liaison\n Egg Yolk Emulsification\n Reduction\n Sauce Finishing Techniques\n SAUCE FAMILIES\n Leading Sauces\n Small Sauces\n Other Sauces\n Modern Sauces\n SAUCE PRODUCTION\n Béchamel\n Velouté\n Espagnole or Brown Sauce\n Tomato Sauce\n Butter Sauces\n Hollandaise and Béarnaise\n Standards of Quality for Classical Sauces\n Pan Gravies and Other Integral Sauces\n Modern Sauces\n10 SOUPS\n UNDERSTANDING SOUPS\n Classifications of Soups\n Service of Soups\n CLEAR SOUPS\n Broths\n Consommé\n Vegetable Soups\n Other Clear Soups\n THICKENED SOUPS\n Cream Soups\n Purée Soups\n Bisques\n Chowders\n Specialty Soups and National Soups\n11 UNDERSTANDING VEGETABLES\n CONTROLLING CHANGES DURING COOKING\n Controlling Texture Changes\n Controlling Flavor Changes\n Controlling Color Changes\n Controlling Nutrient Losses\n GENERAL COOKING AND QUALITY FACTORS\n Cooking in a Little Liquid Versus a Lot of Liquid\n Production and Holding Problems in Quantity Cooking\n Standards of Quality in Cooked Vegetables\n HANDLING FRESH VEGETABLES\n Evaluating and Preparing Fresh Vegetables\n The Gourd Family\n Seeds and Pods\n Other Tender-Fruited Vegetables\n Roots and Tubers\n The Onion Family\n The Cabbage Family\n Leafy Greens\n Shoots, Stalks, and Stems\n Mushrooms\n HANDLING PROCESSED VEGETABLES\n Handling Frozen Vegetables\n Handling Canned Vegetables\n Handling Dried Vegetables\n Storing Processed Vegetables\n12 COOKING VEGETABLES\n BOILING AND STEAMING\n Puréeing Vegetables\n SAUTÉING AND PAN-FRYING\n BRAISING\n BAKING\n BROILING AND GRILLING\n DEEP-FRYING\n Vegetables for Deep-Frying\n13 POTATOES\n UNDERSTANDING POTATOES\n Types\n Varieties\n Checking for Quality\n Storing and Handling\n Market Forms\n COOKING POTATOES\n Boiling and Steaming Potatoes\n Potato Purée\n Baking\n Baked “En Casserole”\n Deep-Frying\n French Fries\n Sautéing and Pan-Frying\n14 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES\n DRIED LEGUMES\n Types and Varieties\n Cooking Legumes\n GRAINS\n Types of Grains\n Storing and Handling Grains\n Cooking Grains\n PASTA, NOODLES, AND DUMPLINGS\n Italian-Style Pastas\n Other Noodle Products\n Cooking Pasta\n Dumplings\n15 COOKING METHODS FOR MEAT, POULTRY, AND FISH\n ROASTING AND BAKING\n Seasoning\n Temperature\n Fat Side up or Fat Side Down\n Basting\n Use of Mirepoix\n Gravy and Jus\n Standards of Quality for Roasted Items\n BARBECUING\n Standards of Quality for Barbecued Items\n BROILING AND GRILLING\n Temperature Control\n Seasoning\n Standards of Quality for Broiled and Grilled Items\n SAUTÉING\n Deglazing the Pan\n Standards of Quality for Sautéed Items\n Stir-Frying\n PAN-FRYING\n Standards of Quality for Pan-Fried Items\n DEEP-FRYING\n Standards of Quality for Deep-Fried Foods\n SIMMERING AND SUBMERSION POACHING\n Liquids and Flavoring Ingredients for Simmered and Poached Foods\n Standards of Quality for Simmered and Poached Items\n SHALLOW POACHING\n Standards of Quality for Shallow-Poached Items\n STEAMING\n Standards of Quality for Steamed Items\n BRAISING\n Types of Braised Meat and Poultry Dishes\n Standards of Quality for Braised Items\n SOUS VIDE COOKING\n16 UNDERSTANDING MEATS AND GAME\n COMPOSITION AND STRUCTURE\n Meat Components\n Structure\n BASIC QUALITY FACTORS\n Inspection\n Quality Grading\n Yield Grading\n Aging\n Other Factors Affecting Meat Choices\n THE BASIC CUTS\n Carcasses\n Sides, Quarters, Foresaddles, Hindsaddles\n Primal or Wholesale Cuts\n Fabricated Cuts\n Bone Structure\n Beef, Lamb, Veal, and Pork Cuts\n MEAT SELECTION, FABRICATION, AND STORAGE\n Deciding Which Forms to Purchase\n Specifications\n Fabricating Meat\n COOKING AND HANDLING MEATS\n Tenderness and Appropriate Cooking Methods\n Doneness\n Storage of Meats\n VARIETY MEATS, GAME, AND SPECIALTY MEATS\n Identifying and Handling Variety Meats\n Game and Specialty Meats\n17 COOKING MEATS AND GAME\n ROASTING, BAKING, AND BARBECUING\n BROILING, GRILLING, AND PAN-BROILING\n Sauces and Accompaniments for Grilled and Broiled Meats\n Pan-Broiling\n SAUTÉING AND PAN-Frying\n Stir-Frying\n SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE\n BRAISING\n18 UNDERSTANDING POULTRY AND GAME BIRDS\n IDENTIFICATION\n Composition and Structure\n Inspection and Grading\n Classification and Market Forms\n HANDLING AND COOKING\n Storage\n Doneness\n Trussing Methods\n Cutting up Chicken\n19 COOKING POULTRY AND GAME BIRDS\n ROASTING AND BAKING\n Seasoning and Basting\n Temperature\n Baked Poultry\n Poêlés\n Smoke-Roasting\n BROILING AND GRILLING\n SAUTÉING, PAN-FRYING, AND DEEP-FRYING\n Sautéing\n Pan-Frying\n Deep-Frying\n SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE\n Simmering\n Poaching\n BRAISING\n Braised “Sautés”\n DRESSINGS AND STUFFINGS\n Basic Ingredients of Dressings\n20 UNDERSTANDING FISH AND SHELLFISH\n FIN FISH: VARIETIES, MARKET FORMS, AND FABRICATION\n Varieties and Characteristics\n Market Forms and Fabrication\n HANDLING AND COOKING\n Evaluating and Storing\n SHELLFISH: MOLLUSKS AND CEPHALOPODS\n Oysters\n Clams\n Mussels\n Scallops\n Cephalopods\n SHELLFISH: CRUSTACEANS AND OTHER SEAFOOD\n Lobsters\n Rock Lobsters\n Shrimp\n Crabs\n Crayfish\n Miscellaneous Seafood\n21 COOKING FISH AND SHELLFISH\n BAKING\n Moist Baking or Braising\n BROILING AND GRILLING\n SAUTÉING AND PAN-FRYING\n DEEP-FRYING\n POACHING AND SIMMERING\n Submersion Poaching and Simmering in Court Bouillon\n Shallow Poaching\n STEAMING, SOUS VIDE, AND MIXED COOKING TECHNIQUES\n Variations\n Cooking En Papillote\n Stovetop Steaming\n Compartment Steaming\n SEAFOOD SERVED RAW\n22 SALAD DRESSINGS AND SALADS\n SALAD DRESSINGS\n Ingredients\n Oil-and-Vinegar Dressings\n Emulsified Dressings\n Other Dressings\n SALAD INGREDIENTS\n Salad Greens\n Vegetables, Raw\n Vegetables, Cooked, Pickled, and Canned\n Starches\n Fruits, Fresh, Cooked, Canned, or Frozen\n Protein Foods\n Miscellaneous\n Lettuce and Other Salad Greens\n Fresh Fruits: Evaluating and Preparing\n SALAD PRESENTATION\n Types of Salads\n The Structure of a Salad\n Arranging the Salad\n PROCEDURES AND RECIPES\n Green Salads\n Vegetable, Grain, Legume, and Pasta Salads\n Bound Salads\n Fruit Salads\n Composed Salads\n Gelatin Salads\n23 SANDWICHES\n SANDWICH COMPONENTS\n Breads\n Spreads\n Fillings\n PREPARING SANDWICHES\n Types of Sandwiches\n Sandwich Production\n24 HORS D’oEUVRES\n SERVING HORS D’OEUVRES\n CANAPÉS\n Base\n Spread\n Garnish\n COCKTAILS AND RELISHES\n DIPS\n MISCELLANEOUS HORS D’OEUVRES\n Antipasto\n Bruschetta\n Tapas\n Caviar\n Amuse Bouche\n25 BREAKFAST PREPARATION\n EGGS\n Understanding Eggs\n Cooking Eggs\n BREAKFAST BREADS, CEREALS, AND MEATS\n Pancakes and Waffles\n French Toast\n Cereals\n Breakfast Meats\n26 DAIRY AND BEVERAGES\n MILK, CREAM, AND BUTTER\n Milk and Cream Categories and Definitions\n Artificial Dairy Products\n Problems in Cooking Milk and Cream Products\n Whipping Cream\n Butter\n CHEESE\n Composition\n Varieties\n Storage and Service\n Cooking with Cheese\n COFFEE AND TEA\n Coffee Varieties, Roasts, and Blends\n Tea\n27 COOKING FOR VEGETARIAN DIETS\n UNDERSTANDING VEGETARIAN DIETS\n Types of Vegetarian Diet\n Nutritional Considerations\n MENUS FOR VEGETARIAN DIETS\n Ingredients\n Modifying Recipes\n Developing Appealing Menus\n Vegetarian Recipes in this Book\n28 SAUSAGES AND CURED FOODS\n CURING AND SMOKING\n Ingredients for Curing Foods\n Curing Methods\n Smoking\n SAUSAGES\n Categories of Sausages\n Basic Sausage Ingredients\n Casings\n Equipment\n The Grind\n Smoking Sausages\n Cooking Sausages\n About the Sausage Recipes\n29 PÂTÉS, TERRINES, AND OTHER COLD FOODS\n THE HANDLING AND SERVICE OF COLD DISHES\n Sanitation and Storage\n Presentation\n ASPIC\n Preparing ASPIC Jelly\n Using ASPIC Jelly\n SPECIAL FORCEMEAT DISHES\n Types of Forcemeat\n Straight Forcemeats\n Terrines and Pâtés\n Galantines\n TERRINES BASED ON MOUSSELINES OR GELATIN\n Terrines with Mousselines\n Terrines and Other Molds with Gelatin\n FOIE GRAS, LIVER TERRINES, AND RILLETTES\n Foie Gras Terrines\n Liver Terrines\n Rillettes\n30 FOOD PRESENTATION\n HOT FOOD PRESENTATION\n Fundamentals of Plating\n COLD FOOD PRESENTATION AND BUFFET SERVICE\n Buffet Arrangement and Appearance\n Cold Platter Presentation\n31 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS\n FORMULAS AND MEASUREMENT\n Measurement\n Baker’s Percentages\n Selection of Ingredients\n MIXING, BAKING, AND STORING PROCESSES\n What Is Gluten?\n How does the Baker Control Gluten?\n The Baking Process\n Staling\n INGREDIENTS\n Flours, Meals, and Starches\n Fats\n Sugars\n Liquids\n Eggs\n Leavening Agents\n Salt, Flavorings, and Spices\n32 YEAST PRODUCTS\n YEAST DOUGH PRODUCTION\n Yeast Product Types\n Mixing Methods\n Steps in Yeast Dough Production\n Bread and Roll Formulas\n LAMINATED DOUGHS\n Fillings and Toppings for Sweet Dough Products and Danish\n MAKEUP TECHNIQUES\n Hard Rolls Breads\n Soft Roll Doughs\n Pan Loaves\n Brioche\n Sweet Dough Products\n Rolled-In Dough Products\n33 QUICK BREADS\n MIXING AND PRODUCTION METHODS\n Types of Dough\n Gluten Development in Quick Breads\n The Biscuit Method\n The Muffin Method\n Summary: Biscuit and Muffin Methods\n34 CAKES AND ICINGS\n MIXING PROCEDURES\n Cake Formula Types\n Creaming Method\n Two-Stage Method\n Foaming or Sponge Method\n Angel Food Method\n Chiffon Method\n Prepared Mixes\n HANDLING AND BAKING CAKE BATTERS\n Scaling and Panning\n Baking and Cooling\n Common Cake Faults and their Causes\n Altitude Adjustments\n Creaming Method Formulas\n Two-Stage Method Formulas\n Foaming Method Formulas\n ICING PRODUCTION AND APPLICATION\n Producing and Handling Basic Types\n Assembling and Icing Cakes\n35 COOKIES\n COOKIE CHARACTERISTICS AND THEIR CAUSES\n Crispness\n Softness\n Chewiness\n Spread\n MIXING METHODS\n One-Stage Method\n Creaming Method\n Sponge Method\n TYPES AND MAKEUP METHODS\n Dropped Cookies\n Bagged Cookies\n Rolled Cookies\n Molded Cookies\n Icebox Cookies\n Bar Cookies\n Sheet Cookies\n PANNING, BAKING, AND COOLING\n Preparing the Pans\n Baking\n Cooling\n36 PIES AND PASTRIES\n PIE DOUGHS\n Ingredients\n Temperature\n Pie Dough Types\n 3-2-1 Dough\n Mixing Pie Doughs\n Other Pie Crusts\n ASSEMBLING AND BAKING PIES\n Types of Pies\n The Soggy Bottom\n PIE FILLINGS\n Starches for Fillings\n Fruit Fillings\n Cooked Juice Method\n Cooked Fruit Method\n Old-Fashioned Method\n Custard or Soft Fillings\n Cream Pie Fillings\n Chiffon Pies\n PASTRIES, MERINGUES, AND FRUIT DESSERTS\n Puff Pastry\n Éclair Paste\n Meringues\n Fruit Desserts\n37 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES\n SYRUPS AND DESSERT SAUCES\n Basic Principles\n Simple Syrup\n Crystallization\n Stages of Sugar Cooking\n Dessert Sauces\n BASIC CUSTARDS AND CREAMS\n Crème Anglaise\n Pastry Cream\n Baked Custard\n PUDDINGS\n Starch-Thickened Puddings\n Baked Puddings\n BAVARIANS, CHIFFONS, MOUSSES, AND SOUFFLÉS\n Bavarians\n Chiffons\n Mousses\n Dessert Soufflés\n Summary and Comparison\n FROZEN DESSERTS\n Classification\n Production and Quality\n Storage and Service\n Popular Ice Cream Desserts\nAPPENDIX 1 Metric Conversion Factors\nAPPENDIX 2 Standard Can Sizes\nAPPENDIX 3 Approximate Weight-Volume Equivalents of Dry Foods\nAPPENDIX 4 Kitchen Math Exercises: Metric Versions\nAPPENDIX 5 Eggs and Safety\nBIBLIOGRAPHY\nGLOSSARY AND COOKING VOCABULARY\nSUBJECT INDEX\nRECIPE INDEX\nEULA