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دانلود کتاب On cooking : a textbook of culinary fundamentals
دانلود کتاب در مورد آشپزی: کتاب درسی اصول آشپزی
مشخصات کتاب
On cooking : a textbook of culinary fundamentals
ویرایش: Sixth edition. نویسندگان: Priscilla Martel, Sarah R. Labensky, Alan M. Hause سری: ISBN (شابک) : 9780134441900, 0134872789 ناشر: سال نشر: 2019 تعداد صفحات: 1217 زبان: English فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) حجم فایل: 166 مگابایت
قیمت کتاب (تومان) : 38,000
در صورت تبدیل فایل کتاب On cooking : a textbook of culinary fundamentals به فرمت های PDF، EPUB، AZW3، MOBI و یا DJVU می توانید به پشتیبان اطلاع دهید تا فایل مورد نظر را تبدیل نمایند.
توجه داشته باشید کتاب در مورد آشپزی: کتاب درسی اصول آشپزی نسخه زبان اصلی می باشد و کتاب ترجمه شده به فارسی نمی باشد. وبسایت اینترنشنال لایبرری ارائه دهنده کتاب های زبان اصلی می باشد و هیچ گونه کتاب ترجمه شده یا نوشته شده به فارسی را ارائه نمی دهد.
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Cover Title Page Copyright Page About the Authors Contents Recipes Preface Acknowledgments 1 Professionalism CHEFS AND RESTAURANTS The 18th Century—Boulanger’s Restaurant The Early 19th Century—Carême and Grande Cuisine The Late 19th Century—Escoffier and Cuisine Classique The Mid-20th Century—Point and Nouvelle Cuisine The Late 20th and Early 21st Centuries—An American Culinary Revolution Modernist Cuisine MODERN FOOD SERVICE OPERATIONS Culinary Technologies Food Supplies Consumer Concerns THE MODERN KITCHEN BRIGADE THE PROFESSIONAL CHEF Knowledge Skill Taste Judgment Dedication Professional Ethics Pride Careers 2 Food Safety and Sanitation SANITATION DIRECT BIOLOGICAL CONTAMINANTS Bacteria Parasites Viruses Fungi DIRECT CHEMICAL CONTAMINANTS Residual Chemicals Food Service Chemicals Toxic Metals DIRECT PHYSICAL CONTAMINANTS CROSS-CONTAMINATION Personal Cleanliness Dish and Equipment Cleanliness Food Storage Food Labeling Pest Management HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) SYSTEMS FOOD ALLERGIES AND INTOLERANCES THE SAFE WORKER Personal Safety Fire Safety First Aid 3 Nutrition NUTRITION BASICS Essential Nutrients Carbohydrates Lipids Proteins Vitamins Minerals Water Phytochemicals TOOLS FOR HEALTHY EATING Dietary Guidelines for Americans MyPlate Nutrition Labeling Menu Labeling Government Oversight NUTRITION, EATING OUT AND THE CHEF Healthful Cooking Techniques Nutritional Analysis of Recipes 4 Menus and Recipes THE MENU Types of Menus Menu Language STANDARDIZED RECIPES MEASUREMENTS AND CONVERSIONS Measurement Formats Measurement Systems Converting Grams and Ounces RECIPE CONVERSIONS Converting Total Yield Converting Portion Size Additional Conversion Problems CALCULATING UNIT COSTS, RECIPE COSTS AND SELLING PRICES Unit Costs Yield Percentage Recipe Costs Selling Prices CONTROLLING FOOD COSTS Menu Purchasing and Ordering Receiving Storing Issuing Kitchen Procedures: Establishing Standard Portions Kitchen Procedures: Managing Waste Sales and Service RECIPE WRITING 101 Elements of a Recipe Written for Publication Other Considerations When Crafting a Recipe for Publication 5 Tools and Equipment STANDARDS FOR TOOLS AND EQUIPMENT KNIVES Knife Construction Knife Shapes and Sharpening Equipment Japanese Knives HAND TOOLS MEASURING AND PORTIONING DEVICES COOKWARE Cookware Metals and Heat Conduction Other Cookware Materials Nonstick Coatings Common Cookware STRAINERS AND SIEVES PROCESSING EQUIPMENT STORAGE CONTAINERS HEAVY EQUIPMENT SPECIALIZED EQUIPMENT FOR MODERN CULINARY TECHNIQUES BUFFET EQUIPMENT SAFETY EQUIPMENT ENERGY CONSERVATION IN THE PROFESSIONAL KITCHEN 6 Knife Skills USING KNIVES SAFELY CARING FOR AND SHARPENING YOUR KNIVES GRIPPING YOUR KNIFE CONTROLLING YOUR KNIFE USING YOUR KNIFE Slicing Chopping Cutting Sticks and Dicing Mincing Turning Vegetables Making Parisiennes USING A MANDOLINE Using a Spiral Slicer 7 Flavors and Flavorings FLAVOR AND TASTE Tastes: Sweet, Sour, Salty, Bitter and Umami Factors Affecting Perception of Flavors FLAVORING FOOD Flavor Profiles Describing Aromas and Flavors in Food Classic Flavor Combinations Amplifying Flavors Experimenting with Flavor INTERNATIONAL FLAVOR PRINCIPLES HERBS AND SPICES Herbs Spices Herb and Spice Blends Storing Herbs and Spices Using Herbs and Spices SALT OILS VINEGARS CONDIMENTS WINES, BEERS AND DISTILLED SPIRITS Wines Beers Distilled Spirits Guidelines for Cooking with Alcoholic Beverages 8 Dairy Products MILK AND MILK PRODUCTS Milk-Processing Techniques Concentrated Milks Cream Cultured Dairy Products Butter Margarine Storage of Milk and Milk Products CHEESE Natural Cheeses Cheese Varieties Processed Cheeses Serving Cheeses Storing Cheeses Cooking with Cheese 9 Mise en Place MISE EN PLACE Creating a Prep List Quantity Planning SELECTING TOOLS AND EQUIPMENT MEASURING INGREDIENTS PREPARING INGREDIENTS Clarifying Butter Toasting Nuts and Spices Making Bread Crumbs FLAVORING FOODS Bouquets Garni and Sachets Marinades Brines Rubs and Pastes Steeping PREPARING TO COOK Breading Battering Blanching and Parboiling Making an Ice Bath 10 Principles of Cooking HEAT TRANSFER Conduction Convection Radiation THE EFFECTS OF HEAT Proteins Coagulate Starches Gelatinize Sugars Caramelize Water Evaporates Fats Melt DETERMINING DONENESS INTRODUCTION TO COOKING METHODS DRY-HEAT COOKING METHODS Broiling Grilling Roasting and Baking Barbecuing and Smoking Sautéing Stir-Frying Pan-Frying Deep-Frying Oven-Frying MOIST-HEAT COOKING METHODS Poaching Simmering Boiling Steaming COMBINATION COOKING METHODS Braising Stewing Sous Vide 11 Stocks and Sauces STOCKS INGREDIENTS FOR STOCKS Bones Mirepoix Seasonings PRINCIPLES OF STOCK MAKING White Stock Brown Stock Remouillage Fish Stock and Fish Fumet Vegetable Stock Court Bouillon Nage Glaze Infusion SAUCES Thickening Agents for Sauces Finishing Techniques for Sauces CLASSIC SAUCE FAMILIES The Béchamel Family The Velouté Family The Espagnole Family The Tomato Sauce Family The Hollandaise Family TRADITIONAL SAUCES Beurre Blanc and Beurre Rouge Compound Butters Pan Gravy Pan Sauces Coulis CONTEMPORARY SAUCES Salsa and Relish Vegetable Juice Sauces Broths Foams Flavored Oils USING SAUCES 12 Soups CHARACTERISTICS OF SOUP CLEAR SOUPS Broths Broth-Based Soups Consommés THICK SOUPS Cream Soups Purée Soups Adjusting the Consistency of Thick Soups OTHER SOUPS Bisques Chowders Cold Soups GARNISHING SOUPS Guidelines for Garnishing Soups Garnishing Suggestions SOUP SERVICE Temperatures Portion Sizes 13 Principles of Meat Cookery MUSCLE COMPOSITION OF MEATS INSPECTION AND GRADING OF MEATS AGING MEATS Wet Aging Dry Aging PURCHASING AND STORING MEATS Purchasing Meats Storing Meats PREPARING MEATS Tying and Trussing Barding Larding DRY-HEAT COOKING METHODS FOR MEATS Broiling and Grilling Roasting Barbecue Sautéing Pan-Frying Deep-Frying MOIST-HEAT COOKING METHODS FOR MEAT Simmering COMBINATION COOKING METHODS FOR MEATS Braising Stewing Cooking Sous Vide 14 Beef PRIMAL AND SUBPRIMAL CUTS OF BEEF FOREQUARTER PRIMAL CUTS OF BEEF Chuck Brisket and Shank Rib Short Plate HINDQUARTER PRIMAL CUTS OF BEEF Short Loin Sirloin Flank Round BEEF ORGAN MEATS NUTRITION INFORMATION FOR BEEF BUTCHERING PROCEDURES FOR BEEF 15 Veal PRIMAL AND SUBPRIMAL CUTS OF VEAL FORESADDLE PRIMAL CUTS OF VEAL Veal Shoulder Veal Foreshank and Breast Veal Rib HINDSADDLE PRIMAL CUTS OF VEAL Veal Loin Veal Leg VEAL ORGAN MEATS Sweetbreads Calves’ Liver Veal Kidneys PURCHASING VEAL NUTRITION INFORMATION FOR VEAL BUTCHERING PROCEDURES FOR VEAL 16 Lamb PRIMAL AND SUBPRIMAL CUTS OF LAMB Lamb Shoulder Lamb Breast Lamb Rack Lamb Loin Lamb Leg PURCHASING LAMB Domestic vs. Imported Lamb Goat NUTRITION INFORMATION FOR LAMB BUTCHERING PROCEDURES FOR LAMB 17 Pork PRIMAL AND SUBPRIMAL CUTS OF PORK Pork Shoulder Boston Butt Pork Belly Pork Loin Fresh Ham Hocks and Trotters PURCHASING PORK NUTRITION INFORMATION FOR PORK BUTCHERING PROCEDURES FOR PORK 18 Poultry MUSCLE COMPOSITION OF POULTRY IDENTIFYING POULTRY Chicken Duck Goose Guinea Fowl Pigeon Turkey Ratites Livers, Gizzards, Hearts and Necks Foie Gras NUTRITION INFORMATION FOR POULTRY INSPECTION AND GRADING OF POULTRY PURCHASING POULTRY Free-Range Poultry Air-Chilled Poultry STORING POULTRY BUTCHERING PROCEDURES FOR POULTRY MARINATING POULTRY COOKING METHODS FOR POULTRY DRY-HEAT COOKING METHODS FOR POULTRY Broiling and Grilling Poultry Roasting Poultry Poêléing Poultry Sautéing Poultry Pan-Frying Poultry Deep-Frying Poultry MOIST-HEAT AND COMBINATION COOKING METHODS FOR POULTRY Moist-Heat Cooking Methods: Poaching and Simmering Poultry Combination Cooking Methods: Braising and Stewing Poultry 19 Game FURRED OR GROUND GAME Antelope Bison (American Buffalo) Deer Rabbit Wild Boar FEATHERED OR WINGED GAME Partridge Pheasant Quail NUTRITION INFORMATION FOR GAME PURCHASING AND STORING GAME MARINATING FURRED GAME 20 Fish and Shellfish STRUCTURE AND MUSCLE COMPOSITION OF FISH AND SHELLFISH IDENTIFYING FISH Round Fish Flatfish IDENTIFYING SHELLFISH: MOLLUSKS Bivalves Cephalopods IDENTIFYING SHELLFISH: CRUSTACEANS NUTRITION INFORMATION FOR FISH AND SHELLFISH INSPECTION AND GRADING OF FISH AND SHELLFISH PURCHASING AND STORING FISH AND SHELLFISH Determining Freshness of Fish and Shellfish Purchasing Fish and Shellfish Storing Fish and Shellfish FABRICATING PROCEDURES FOR FISH AND SHELLFISH COOKING FISH AND SHELLFISH Substituting Fish Determining Doneness DRY-HEAT COOKING METHODS FOR FISH AND SHELLFISH Broiling and Grilling Baking Sautéing Pan-Frying Deep-Frying MOIST-HEAT COOKING METHODS FOR FISH AND SHELLFISH Steaming Poaching Simmering COMBINATION COOKING METHODS FOR FISH AND SHELLFISH SERVING RAW FISH AND SHELLFISH Raw Fish and Shellfish Dishes Sushi and Sashimi 21 Eggs and Breakfast EGGS Egg Storage and Sanitation Egg Products NUTRITION INFORMATION FOR EGGS WHIPPED EGG WHITES COOKING METHODS FOR EGGS DRY-HEAT COOKING METHODS FOR EGGS Baking Sautéing Pan-Frying Griddling MOIST-HEAT COOKING METHODS FOR EGGS In-Shell Cooking (Simmering) Poaching BREAKFAST AND BRUNCH Breakfast Meats Griddlecakes Crêpes Cereals and Grains COFFEE Roasting Coffee Grinding Coffee Brewing Coffee Tasting Coffee Flavored Coffees Decaffeinated Coffee TEA AND TISANES Tea Varieties Tasting Tea Tisanes (Herbal Teas) Brewing Tea 22 Vegetables IDENTIFYING VEGETABLES Cabbages Fruit Vegetables Gourds and Squashes Greens Mushrooms and Truffles Onions Pods and Seeds Roots and Tubers Stalk Vegetables Baby Vegetables NUTRITION INFORMATION FOR VEGETABLES PURCHASING AND STORING FRESH VEGETABLES Grading Vegetables Purchasing Vegetables Ripening Vegetables Storing Vegetables PURCHASING AND STORING PRESERVED VEGETABLES Irradiated Vegetables Canned Vegetables Frozen Vegetables Dried Vegetables COOKING METHODS FOR VEGETABLES Fiber Content and Vegetable Cookery Acid/Alkali Reactions and Vegetable Cookery Guidelines for Vegetable Cookery Determining Doneness of Vegetables Preserving Nutritional Qualities in Vegetables DRY-HEAT COOKING METHODS FOR VEGETABLES Broiling and Grilling Roasting and Baking Sautéing Stir-Frying Pan-Roasting MOIST-HEAT COOKING METHODS FOR VEGETABLES Blanching and Parboiling Boiling Steaming Microwaving Combination Cooking Methods: Braising and Stewing Vegetables Puréeing Vegetables PRESERVING VEGETABLES 23 Potatoes, Grains and Pasta POTATOES Identifying Potatoes Nutrition of Potatoes Purchasing and Storing Potatoes Cooking Methods for Potatoes GRAINS Identifying Grains Nutrition of Grains Purchasing and Storing Grains Cooking Methods for Grains PASTA Identifying Pasta Nutrition of Pasta Purchasing and Storing Pasta Making Fresh Pasta Cooking Method for Pasta 24 Healthy Cooking and Special Diets PRINCIPLES OF HEALTHY COOKING Portion Size Rethinking the Center of the Plate RECIPE MODIFICATION Reduce, Replace or Eliminate Modifying Recipes ACCOMMODATING SPECIAL DIETS Low-Sodium Diets Low-Sugar Diets Low-Fat Diets Dairy-Free Diets Gluten-Free Diets Allergen-Free Diets VEGETARIAN AND VEGAN DIETS Ingredients for Vegetarian and Vegan Diets Vegetarian and Vegan Cuisine: Focusing on Plant-Based Ingredients 25 Salads and Salad Dressings IDENTIFYING SALAD GREENS Lettuce Chicory Other Salad Greens and Ingredients Nutrition of Salads Purchasing and Storing Salad Greens PREPARING SALAD GREENS Tearing and Cutting Salad Greens Washing Salad Greens Drying Salad Greens SALAD DRESSINGS Vinaigrette Dressings Mayonnaise-Based Dressings Emulsified Vinaigrette Dressings SALAD PREPARATION METHODS Tossed Green Salads Composed Green Salads Bound Salads Vegetable Salads Fruit Salads Gelatin Salads 26 Fruits IDENTIFYING FRUITS Berries Citrus Exotic Fruits Grapes Melons Pomes Stone Fruits Tropical Fruits NUTRITION OF FRUITS PURCHASING FRESH FRUITS Grading Ripening Purchasing Storing PRESERVING FRUITS Irradiation Acidulation Canning Freezing Drying JUICING FRUITS COOKING METHODS FOR FRUITS Determining Doneness Dry-Heat Cooking Methods for Fruits Moist-Heat Cooking Methods for Fruits Making Fruit Preserves 27 Sandwiches INGREDIENTS FOR SANDWICHES Sandwich Breads Sandwich Spreads Sandwich Fillings TYPES OF SANDWICHES Hot Sandwiches Cold Sandwiches SANDWICH MISE EN PLACE PRESENTING AND GARNISHING SANDWICHES 28 Charcuterie FORCEMEATS EQUIPMENT FOR PREPARING FORCEMEAT FORCEMEAT INGREDIENTS Meats Fats Binders Seasonings Garnishes PREPARING FORCEMEATS Country-Style Forcemeats Basic Forcemeats Mousseline Forcemeats Quenelles USING FORCEMEATS Aspic Jelly Terrines Pâtés en Croûte Galantines Sausages SALT CURING, BRINING AND SMOKING Salt Curing Brining Smoking Cured Pork Products Other Cured Meat Products SAUCE CHAUD-FROID 29 Hors d’Oeuvre COLD HORS D’OEUVRE Canapés Crudités Dips Caviar Other Cold Hors d’Oeuvre HOT HORS D’OEUVRE Filled Pastry Shells Skewers Meatballs Hors d’Oeuvre Wrapped in Cheese, Meat or Vegetables Hors d’Oeuvre Wrapped in Dough Other Hot Hors d’Oeuvre ANTIPASTI, MEZZE, TAPAS AND ZAKUSKI SERVING HORS D’OEUVRE Butler Service Buffet Service Buffet Platters 30 Principles of the Bakeshop BAKESHOP TOOLS AND EQUIPMENT BAKESHOP INGREDIENTS Flours Sugar and Sweeteners Fats Chemical Leavening Agents Thickening Agents Flavorings Nuts MEASURING INGREDIENTS IN THE BAKESHOP Baker’s Percentage Calculating Baker’s Percentage MIXING METHODS THE BAKING PROCESS Gases Form Gases Are Trapped Starches Gelatinize Proteins Coagulate Fats Melt Water Evaporates Sugars Caramelize Carryover Baking Staling 31 Quick Breads MIXING METHODS FOR QUICK BREADS Biscuit Method Muffin Method Creaming Method QUALITIES OF QUICK BREADS 32 Yeast Breads YEAST Types of Yeast Substituting Yeasts Natural Yeast Leaveners: Sourdough Starter ARTISAN BREAD PRODUCTION STEPS FOR YEAST BREADS Step 1: Scaling the Ingredients Step 2: Mixing and Kneading the Dough Step 3: Fermenting the Dough Step 4: Punching Down the Dough Step 5: Portioning the Dough Step 6: Rounding the Portions Step 7: Make-Up: Shaping the Portions Step 8: Proofing the Products Step 9: Baking the Products Step 10: Cooling and Storing the Finished Products ROLLED-IN DOUGHS QUALITIES OF BREAD 33 Pies, Pastries and Cookies PIES AND TARTS Crusts Fillings Assembling Pies and Tarts Storing Pies and Tarts CLASSIC PASTRIES Puff Pastry Éclair Paste Meringue COOKIES Mixing Methods for Cookie Dough Make-Up Methods for Cookies Storing Cookies 34 Cakes and Frostings CAKE INGREDIENTS MIXING METHODS FOR CAKES Creamed-Fat Cakes Whipped-Egg Cakes PANNING, BAKING AND COOLING CAKES Preparing Cake Pans Filling Cake Pans Baking Temperatures Altitude Adjustments for Baking Determining Doneness of Cakes Cooling Cakes FROSTINGS Buttercream Foam Frosting Fudge Frosting Fondant Glaze Royal Icing Ganache ASSEMBLING AND DECORATING CAKES Assembling Cakes Simple Decorating Techniques Piping Techniques STORING CAKES 35 Custards, Creams, Frozen Desserts and Dessert Sauces CUSTARDS Stirred Custards Baked Custards Soufflés CREAMS Crème Chantilly Bavarian Cream Chiffon Mousse FROZEN DESSERTS Ice Cream and Gelato Sorbet and Sherbet Still-Frozen Desserts DESSERT SAUCES Fruit Purées Caramel Sauce Chocolate Syrup ASSEMBLING DESSERTS 36 Plate Presentation PRESENTATION TECHNIQUES FOR FOOD Preparing Foods Properly Cutting Foods Molding Foods PRESENTATION TECHNIQUES FOR THE PLATE Choosing Plates Arranging Foods on Plates Decorating Plates SMALL PLATES 37 Buffet Presentation BUFFETS Planning the Buffet Communicating the Plan DESIGNING THE BUFFET Arranging the Tables Arranging Food on Serving Pieces Arranging Items on the Buffet Table PRESENTING AND MAINTAINING THE BUFFET Controlling Costs Keeping Hot Foods Hot Keeping Cold Foods Cold Replenishing Foods Serving the Guests Appendix I MEASUREMENT AND CONVERSION CHARTS Appendix II FRESH, LOCALLY GROWN PRODUCE AVAILABILITY CHART Glossary A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Bibliography and Recommended Reading Index A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
