Professional Cooking, College Version

Professional Cooking, College Version

Language: English

Pages: 1088

ISBN: 0471663743

Format: PDF / Kindle (mobi) / ePub

Key features of this new Sixth Edition include:
* Over 100 new, fully tested recipes
* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service
* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail
* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
* New culinarE-Companion recipe management software features user-friendly navigation and robust content

Microbiology and Technology of Fermented Foods (Ift Press)

Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides

White Bread: A Social History of the Store-Bought Loaf

Labels of Origin for Food

Sugar Orchids for Cakes (Sugarcraft and Cakes for All Occasions)














Cilantro. After step 3, add 3 pt (1.5 L) pork stock (including the cook- slightly different flavors. ing liquid from making picadillo (p. 328) for the filling for the chiles) and/or chicken stock. Also, add a sachet containing 6 whole cloves, 10 peppercorns, 2 bay leaves, and 1 small cinnamon stick. Simmer until slightly thickened to the consistency of a thick broth or thin sauce. 13_663743_ch08.qxd 12/19/05 11:39 AM Page 191 Sauces 191 Salsa Cruda Yield: 1 qt (1 L) U.S. Metric.

Edge of the blade upward against the skin grain of the meat as shown to make thin slices. butterflying. Cut the slice almost and cut it away carefully without cutting through the meat. through the meat but . . . (d) . . . leave it attached. (e) Then cut a second slice the (f) A butterflied scaloppine is twice as (g) If desired, pound the cutlet to same way, but cut all the way large as a single slice. Unfortunately, an even thickness with a cutlet through. it has a seam in the center.

5. Add the chard leaves. Stir while cooking over high heat to the thick stalks for another use) wilt the greens and evaporate excessive moisture. Cook just to taste to taste Cayenne until tender. to taste to taste Salt 6. Season to taste with cayenne, salt, and pepper. to taste to taste Pepper 12 12 Quail 7. Cut each quail into four semiboneless parts, as shown in to taste to taste Salt Figure 12.6. Leave the third wing joint in the breast sections. to taste to taste.

Broth to moisten the beans slightly. They should not be dry. 1–2 fl oz 30–60 mL Water or bean cooking broth 3. Add salt and cayenne or chipotle to taste. to taste to taste Salt to taste to taste Cayenne or ground chipotle pepper 12 12 Flour or corn tortillas 4. Top 1 tortilla with about 2 oz (60 g) bean mixture and spread it 6 tbsp 90 mL Salsa Cruda (p. 191) to cover the tortilla. Repeat this process until 6 tortillas are 1 tbsp 15 mL Jalapeño or serrano topped with the.

Tion of each ingredient, indicating which are primary fla- heat methods without fat, or dry-heat methods with fat: vors and which are secondary flavors. braising, roasting, deep-frying, sautéing, poaching, steam- 10. What is meant by the phrase “adjust the seasoning”? ing, broiling, pressure frying, grilling, simmering. 11. What is wrong with adding whole caraway seed to a por- 5. What are some advantages of braising a pan of Swiss steaks tion of goulash just before serving? in the oven.

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