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Cookery Show Students Modern Cooking Techniques Widely Used in Professional Kitchens

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Cookery Show Students Modern Cooking Techniques Widely Used in Professional Kitchens A01_LABE1900_06_SE_FM.indd Page 1 29/11/17 4:28 PM ganga /203/PH02308/9780134441900_LABENSKY/LABENSKY_ON_COOKING_A_TEXTBOOK_OF_CULINARY_FU ... On CookingSIXTH EDITION A01_LABE1900_06_SE_FM.indd Page 2 29/11/17 4:28 PM ganga /203/PH02308/9780134441900_LABENSKY/LABENSKY_ON_COOKING_A_TEXTBOOK_OF_CULINARY_FU ... Approach and Philosophy of On Cooking The sixth edition of On Cooking follows the model established in previous editions, which have prepared thousands of students for successful careers in the culinary arts by building a strong foundation based on sound fundamental techniques. Students and instructors alike have praised On Cooking for its comprehensive yet accessible coverage of culinary skills and cooking procedures. Chapters focus on six areas that are essential to a well-rounded culinary professional: ➊ Professionalism Background chapters introduce students to the field and feature material on food history, food safety and menu planning. Updated food safety infor- mation reflects the most recent regulations. A new chapter on the basics of nutrition emphasizes the nutritional impact of cooking. ➋ Preparation Chapters cover the core subjects all culinary students should be familiar with before stepping into the kitchen. Equipment, basic knife skills and mise en place concepts are explained and illustrated. Staple ingredients, such as dairy products, herbs and spices as well as flavor profiles are also presented in this section. ➌ Cooking These chapters explain and then demonstrate fundamental cooking tech- niques with a wide range of recipes. Individual chapters focus on different categories of key ingredients such as meats, poultry, fish, eggs and vegetables. ➍ Garde Manger These chapters cover kitchen preparations including salads, sandwich making, charcuterie and hors d’oeuvre preparations. Material is of sufficient depth to support a complete unit on garde manger skills. ➎ Baking These chapters cover a range of classic and contemporary breads and pastries that every culinary student should know. The material is sufficient to support a stand- alone unit on breads and dessert preparation. ➏ Presentation Revised chapters on plate and buffet presentation demonstrate tradi- tional and contemporary techniques for enhancing the visual presentation of food. The basics of buffet setup and management are also included in this section. UPDATES More than 225 new photographs and illustrations clearly show core techniques, equipment and foods. A new Nutrition chapter complements the revised Healthy Cooking and Special Diets chapter, which now includes expanded information on health-related and vegetarian diets. Content updates, including new recipes, reflect current trends while a new Basic Proce- dure feature helps students understand and compare core cooking techniques. Expanded coverage of curing and smoking, sous vide cooking and principles of vegetable cookery show students modern cooking techniques widely used in professional kitchens. New discussions on sustainability and environmental concerns encourage students to consider the impact of their food choices. Learning objectives, end-of chapter Questions for Discussion and margin definitions are fully linked to competencies required by the American Culinary Federation. At-a-glance cooking technique callouts highlight core principles, equipment, ingre- dients and steps. Function of Ingredients sidebars reinforce the science of cooking and baking and explain the uses for certain bakery ingredients. A greatly enhanced support package includes MyLab Culinary®, an online instruc- tors’ manual featuring performance-based learning activities, an improved text bank and lecture-based PowerPoint slides. A01_LABE1900_06_SE_FM.indd Page 3 29/11/17 4:28 PM ganga /203/PH02308/9780134441900_LABENSKY/LABENSKY_ON_COOKING_A_TEXTBOOK_OF_CULINARY_FU ... M02_LABE1900_06_SE_C02.indd Page 21 03/11/17 3:47 PM ganga /203/PH02308/9780134441900_LABENSKY/LABENSKY_ON_COOKING_A_TEXTBOOK_OF_CULINARY_FU ... Visual Guide for the Reader FOOD SAFETY AND SANITATION 21 Easy to navigate, On Cooking is broken down into bite-size subsections as re- M01_LABE1900_06_SE_C01.indd Page 16 03/11/17 6:57 PM ganga /203/PH02308/9780134441900_LABENSKY/LABENSKY_ON_COOKING_A_TEXTBOOK_OF_CULINARY_FU ... Preventingflected Bacterial in the table Intoxications of contents. andWe invite Infections you to take the guided tour to capture the flavor of On Cooking. All bacteria need certain conditions in order to complete their life cycles. Like humans FAT TOM and other living things, they need food, a comfortable temperature, moisture, the proper M01_LABE1900_06_SE_C01.indd Page 2 03/11/17 6:57 PM ganga The words FAT/203/PH02308/9780134441900_LABENSKY/LABENSKY_ON_COOKING_A_TEXTBOOK_OF_CULINARY_FU TOM can be useful in ... pH, theHALLMARK proper atmosphere FEATURES and time. The best way to prevent bacterial intoxications and helping you remember the six conditions 16 CHAPTER ONE infections is to attack the factors bacteria need to survive and multiply. that affect bacterial growth, as follows: The following six conditions, which we will discuss in some detail in this section, ▶ Food affect the growth of bacteria: After studyingexample, this chapter, personal chefs work in private homes cooking for a family or an individual. Learning Objectives you will beInternational able to: cruise lines▶ ikeA anycidity and fine art, privategreat cookery requiresyachts taste andalso creativity, employ an appreciation many of beauty cooks and chefs, as do ▶▪ Food and a mastery of technique. Like the sciences, successful cookery demands knowl- ▶▶ name key corporatehistorical figures responsible office buildings,edge and anfactories understanding ofand basic principles, college and like food any successful service leader, today’s operations. Experienced Each chapter begins with clearly stated objectives for developing food service L▶ Time professional chef must exercise sound judgment and be committed to achieving excellence in professionalismculinary and describe professionals the may be employed by food manufacturers or large restaurant ▶▪ Acidity all endeavors. that enable you to focus on what you should contributionsgroups of each in test kitchens,▶ product research and development, sensory evaluation labs and This bookTemperature describes foods and cooking equipment, explains culinary principles and ▶▪ Time ▶▶ list and describe the key stages in the achieve by the end of the chapter. developmentmarketing of the modern food departments. service cooking techniques Grocery and provides stores recipes usinghire these chefs principles toand techniques.develop No book, and prepare home-meal industry replacement foodshowever, and▶ Ocan conduct xygenprovide taste, creativity,in-store commitment demonstrations. and judgment. For these, Hospitals chefs and and assisted-living ▶▪ Temperature other culinary professionals must rely on themselves. This chapter explores the rich history ▶▶ explain the organization of classic and modern kitchenresidences brigades now hireof the▶ trained restaurantMoisture industry chefs, and (water the in individuals addition activity) who influenced to registered the development ofdietitians the pro- and nutrition spe- ▶▪ fession. It also outlines the attributes of the professional chef. As you begin your culinary Oxygen ▶▶ identify thecialists, attributes a student to accommodate needs to the needs and interests of their clients. become a successful culinary professional studies, we hope that you find inspiration in the history of the food service industry as you learn about the qualities that will guide you in your chosen career. ▶▪ Moisture ▶▶ describe the importanceAlternative of professional careers for culinary graduates include working for food publications, ethics for chefs and list the specific behaviors includingthat all culinary professionals books, magazines and digital media, which need culinarians as writers, critics, Chapter Introduction should followrecipe developers,pHCHEFS food a measurement ANDstylists RESTAURANTS and editors. of the Youacid mightor alkali even content move into restaurant con- Food sulting, or open Cooksyour have own produced culinary food in quantity business for as long as people as havean eatenentrepreneur. together. For With the proper Chapter introductions summarize the main ofmillennia, a solution, chefs, whether expressedthey be Asian, Native on American, a scale European of or0–14.0. African, have Bacteria need food for energy and growth and thrive on foods that are referred to as catered to the often elaborate dining needs of the wealthy and powerful; and for centu- cookery the art,advanced practice or work of cookingeducationries, vendorsand inexperience, China, Europe and elsewhereyou may have sold find foods opportunitiesto the public that they to teach in a profes- themes in each chapter and help reinforce topics. Aprepared pH themselvesof 7.0 oris bought considered from others. neutral or balanced. time and temperature controlled for safety (TCS) foods. These foods cookingare (1) thegenerallysional transfer of energyculinary from a heat school, or for avocational or community classes. source to a food; this energy alters the food’s TheBut lowerthe history theof the pHprofessional value, chef isthe of relatively more recent acidic origin. Itsthe cast is molecular structure,Advanced changing its texture, flavor,education mostly French, is availableand it is intertwined in withgastronomy, the history of restaurants—for hospitality, only with tourism,the restaurant man- high
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