By Roni Jay
Even the main skilled prepare dinner has questions. in spite of everything, nobody (with a existence) can keep in mind every little thing they should comprehend whilst they're within the kitchen, from how lengthy a 16lb turkey will take to roast, to which bits of a dragon fruit you could devour. yet the place do you opt for the solutions? previously, such a lot folks have had little selection yet to mobile a pal. yet what if they're out? Or they're the single you're attempting to galvanize along with your vintage vegetable soup (what does the recipe suggest by means of julienne?), or poached salmon (how do you rescue a curdled hollandaise?), or your fluffy meringues (what have been the proportions of egg white to sugar again?).
This publication places the solutions to all these on-the-spot questions correct at your floured fingertips, together with: What's the right way to carve a shoulder of lamb? what quantity of fat/flour/milk is going right into a white sauce? Are those leftovers nonetheless okay after days within the refrigerator? are you able to replacement creme fraiche if you've run out of fromage frais? What are you able to serve vegetarians for Christmas dinner? This publication should be indispensible to all enthusiastic chefs (and reluctant ones too), and store hours combing via usual cookbooks for the actual snippet of recommendation you wish. this pretty hardback version has either dust-cover and gold embossing at the backbone making it the best present. each Pocket Bible is lovingly crafted to offer you a special mixture of necessary references, convenient counsel and engaging trivialities that might enlighten and entertain you at each web page. there's a Pocket Bible for everyone...
Other titles within the series: The Baking Pocket Bible, The Jane Austen Pocket Bible, The Mum's Pocket Bible, the marriage Pocket Bible and The Wine Pocket Bible.
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Additional info for Cook's Pocket Bible (Pocket Bibles)
Entry level. Entry-level jobs in food service usually require no particular skills or experience. As their knowledge and experience increase, they may be given more complex tasks and eventually become skilled cooks. Many executive chefs began their careers as pot washers who got a chance to peel potatoes when the pot sink was empty. Today, however, many cooks are graduates of culinary schools and programs. Schools teach general cooking knowledge, while every food service establishment requires specific skills, according to its own menu and its own procedures.
Qxd 12/19/05 11:05 AM Page XXIX Acknowledgments P hotographer Jim Smith has been my partner in these texts for 25 years. His hundreds of photographs are an indispensable part of Professional Cooking and valuable teaching tools. Thanks also to Anne Smith for all her support and assistance through the years,and to Ryan Basten for his work in Jim’s studio. During a long and productive session of photography and recipe testing for this edition,I was fortunate to have the expert assistance of Chef-Instructors Rick Forpahl and David Eisenreich of Hennepin Technical College, Chef-Instructor Gil Gaitan of Le Cordon Bleu, Myros Billy, Rose Scaramuzza, Jeff Bieniek, Jason Riedel, Jessica Entzel, Jane Jost, Liz McCormick, Stephanie O’Connor, Steve Goldschmidt, Martina Cameron, and Jennifer Peck.
Qxd Sanitation and Safety I n the last chapter, we talked about professionalism in food service. Professionalism is an attitude that reflects pride in the quality of your work. One of the most important ways of demonstrating professional pride is in the area of sanitation and safety. Pride in quality is reflected in your appearance and work habits. Poor hygiene, poor grooming and personal care, and sloppy work habits are nothing to be proud of. Even more important, poor sanitation and safety can cost a lot of money.