2024 HRM-Tourism Catalog

KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

2020 04-TB-00033-0 978-621-04-0382-4 BS Hospitality Management

COPYRIGHT: ITEM CODE: ISBN: PROGRAMS:

SCAN ME

Contents

CONTENTS

Preface

................................................................................................................... v

Lesson 1

1

Sanitation and Safety in Culinary Operations..........................

21

2

The Kitchen Organization and Layout.....................................

31

3

Kitchen Tools and Equipment.....................................................

4

The Mise En Place : Basic Food Preparation and Techniques.........................................................

67

87

5

Cooking Techniques.......................................................................

99

6

Stocks ..................................................................................................

107

7

Sauces ..............................................................................................

123

8

Soups ................................................................................................

137

9

Starches ...........................................................................................

149

10

Meat ..................................................................................................

157

11

Poultry ..............................................................................................

167

12

Fish and Shellfish..........................................................................

179

13

Eggs...................................................................................................

187

14

Vegetables and Fruits .................................................................

199

15

Appetizers .......................................................................................

Appendix A

207

............................................................................................................

iii 209

Appendix B

............................................................................................................

Bibliography

211

............................................................................................................

59

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