烹饪高手(Professional Cooking)第7版[PDF]

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资源信息： 中文名: 烹饪高手 原名: Professional Cooking 作者: Wayne Gisslen 图书分类: 家居/美食 资源格式: PDF 版本: 第7版 出版社: Wayne Gisslen 书号: 978-0-470-19752-3 发行时间: 2011年 地区: 美国 语言: 英文 概述:

用Foxit Reader最新版打开pdf 内容介绍： 　“烹”就是煮的意思，“饪”是指熟的意思，广义地说，烹饪是对食物原料进行热加工，将生的食物原料加工成熟食品；狭义地说烹饪是指对食物原料进行合理选择调配，加工治净，加热调味，使之成为色、香、味、形、质、养兼美的安全无害的、利于吸收、益人健康、强人体质的饭食菜品包括调味熟食，也包括调制生食。 内容截图：

目录: Recipe Contents ix Preface xxii Acknowledgments xxvi About CulinarE-Companion™ xxix About WileyPLUS xxx Chapter 1 The Food-Service Industry 1 A History of Modern Food Service 2 The Organization of Modern Kitchens 7 Standards of Professionalism 11 Chapter 2 Sanitation and Safety 15 Sanitation 16 Food Hazards 16 Personal Hygiene 25 Food Storage 26 Food Handling and Preparation 28 Cleaning and Sanitizing Equipment 30 Rodent and Insect control 32 Setting up a System for Food Safety 33 Safety 35 The Safe Workplace 36 Preventing Cuts 36 Preventing Burns 37 Preventing and Dealing with Fires 37 Preventing Injuries from Machines and Equipment 38 Preventing Falls 38 Preventing Strains and Injuries from Lifting 39 Chapter 3 Tools and Equipment 41 Introduction to Quantity Food Equipment 42 Cooking Equipment 43 Processing Equipment 49 Holding and Storage Equipment 53 Pots, Pans, and Containers 54 Measuring Devices 56 Knives, Hand Tools, and Small Equipment 57 Chapter 4 Basic Principles of Cooking and Food Science 63 Heat and Food 64 What Is Heat? 64 Heat Transfer 66 Heat Management 67 Cooking Methods 70 Moist-Heat Methods 70 Dry-Heat Methods 72 Dry-Heat Methods Using Fat 74 Microwave Cooking 76 Cooking Sous Vide 77 Molecular Gastronomy 79 Summary of Cooking Terms 81 Building Flavor 82 Building Flavor Profiles 82 Seasoning and Flavoring Ingredients 84 Using Herbs and Spices 89