Fundamentals of Food Preparation (First Edition)

Released on by Marcy Gaston
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  • Fundamentals of Food Preparation (First Edition) Book Detail

  • Author : Marcy Gaston
  • Release Date : 2020-07-17
  • Publisher : Cognella Academic Publishing
  • Genre :
  • Pages :
  • ISBN 13 : 9781516598335
  • File Size : 33,33 MB
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Fundamentals of Food Preparation (First Edition) by Marcy Gaston PDF Summary

Book Description: Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, readers learn basic cooking techniques from sautéing to boiling stock to simmering soup. The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they've learned and increase their practical knowledge. Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management.

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For courses in Introductory Foods and Introductory Food Preparation. This book explains the how's and the why's that are basic to the production of safe, high-q