Hotel & Restaurant Standard Professional Food Production: Healthy Food, Eggs, Salads, Sauces & Soups (en Inglés)
Reseña del libro "Hotel & Restaurant Standard Professional Food Production: Healthy Food, Eggs, Salads, Sauces & Soups (en Inglés)"
HEALTHY FOOD & KITCHEN BASICS gives you an understanding of the base ingredients and dishes used in modern professional kitchens. This also include the understanding of the main micronutrients found in food such as carbohydrates, fats and Protein. THESE ARE THE BUILDING BLOCKS OF CATERING!All chefs and caterers should have a good understanding of this main group of nutrients if they are to succeed as professional food producers. The topics covered in this book includes the types of foods where these micronutrients come from, their nutritional values and the recommended daily allowance per portion. To understand food, a chef or caterer must begin with the process of understanding the basic ingredients and the associated production techniques. The main topics covered in this book include: SALADS, CANAPES & STARTERS: -The understanding of salads and how they are composed, understanding how to prepare basic cold sauces and dressings, the use of relative ingredients and their quality points. The storage and holding procedures of salads, starters and buffet items and the understand of quality points in the presentation of cooked, cured and prepared foods.STOCKS & SAUCES: -Understanding a variety of stocks and hot sauces, the use of relative ingredients in stock and sauce cookery, the quality points of various stocks, sauces, commodities and their uses in a selection of dishes and the storage and holding procedures of stocks and saucesEGGS: -Techniques for cooking, storing and the quality points of eggs, understanding a range of cookery methods for eggs, how to identify and rectify problems when cooking and finishing egg dishes, recipes for popular egg dishes such as omelettes, boiled, poached and scrambled egg dishesSOUPS: -The basic standard range of soups and how they are finished, understanding the use of relative ingredients in various types of soup and their quality points, production methods and the correct tools and equipment to utilize during the production for a variety of soups, understanding the storage and holding procedures of soups.Since eggs are such a versatile and uniquely important ingredient in the kitchen, you will find a special section just for eggs which gives a detailed description of their nutritional values, properties and quality point.Other topics in this book covers diets, food trends, healthy eating & intolerances, allergies and special dietary requirements such as medical reasons, religious and ethical reasons.Finally, this CAKE & BISCUIT book was produced with the intention to broaden the knowledge base of food production for students, aspiring chefs and as a tool for managers and supervisors already running a catering business to hone their skills and take their business to the next level.
