On Cooking: A Textbook of Culinary Fundamentals (5th Edition)
Sarah R. Labensky, Priscilla A. Martel
Format: PDF / Kindle (mobi) / ePub
Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include:
Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.
Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs.
Updated concept changes to meet the Food Code revision (Chapter 20)
Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts
This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.
have a milkfat content of not less than 18%. Crème fraîche is a cultured cream popular in French cuisine. Although thinner and richer than sour cream, it has a similar tart, tangy flavor. It is used extensively in soups and sauces, especially with poultry, rabbit and lamb dishes. It is easily prepared from the following recipe. Yogurt is a thick, tart, custardlike product made from milk (either whole, low-fat or nonfat) cultured with Lactobacillus bulgaricus and Streptococcus thermophilus. Though
B EVERAGES OF THE O LD S OUTH ' (1913) CHAPTER EIGHT MISE EN PLACE 148 MISE EN PLACE 149 After studying this chapter, you will be able to: • organize and plan your work more efficiently • understand how to create and use a prep list • understand basic flavoring techniques • prepare items needed prior to actual cooking • set up and use the standard breading procedure FIGURE 8.1 ᭤ Mise en place for the Beef Stroganoff recipe on page 317 includes prepared and premeasured ingredients for
Cabernet Sauvignon, people have long attempted to describe the flavors of food. This is done by describing physical perceptions (“it tastes sugary” or “it feels greasy”) or the recognition of a flavor (“I can sense the rosemary” or “there is a hint of strawberries”). In either case, the terms flavor and taste are often confused. Although often used interchangeably, they are not synonymous. Flavor is a combination of the tastes, aromas and other sensations caused by the presence of a foreign
peppery flavor to rice, fish and shellfish dishes and are crushed to make Mexican achiote paste. Because they impart a bright yellow-orange color to foods, annatto seeds are commonly used as a natural food coloring, especially in cheeses and margarine. Asafetida (ah-sah-FEH-teh-dah; also spelled asafoetida) is a Annatto Seeds pale brown resin made from the sap of a giant fennel-like plant native to India and Iran. It has a garlicky flavor and a strong unpleasant fetid aroma (the aroma is not
cayenne, are members of the capsicum plant family. Although cultivated for thousands of years in the West Indies and Americas, capsicum peppers were unknown in the Old World prior to Spanish explorations during the 15th century. Capsicum peppers come in all shapes and sizes, with a wide range of flavors, from sweet to extremely hot. Some capsicums are used as a vegetable; others are dried, ground and used as a spice. Fresh chiles and bell peppers are discussed in Chapter 21, Vegetables. Capsicums