Culinary Fundamentals

Wherever one's career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation - from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef.Section Onetakes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals.Section Twointroduces important concepts for any professional cook or chef: nutrition, food safety, and food science.Section Threecontinues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen.Section Fourintroduces the tools of the trade.Section Fiveis devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods.Sections Six through Twelveare the heart of this bookbasic cooking skillsstocks, sauces, sautÉs, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia. Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.American Culinary Federation Staff is the author of 'Culinary Fundamentals ', published 2005 under ISBN 9780131180116 and ISBN 0131180118.