KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION
2020 04-TB-00033-0 978-621-04-0382-4 BS Hospitality Management
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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
............................................................................................................
320
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