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The art and science of culinary preparation : a culinarian's manual / Jerald W. Chesser.

By: Chesser, Jerald W.
Publisher: St. Augustine, Fla. : Educational Institute of the American Culinary Federation, 1992Edition: 1st ed.Description: xi, 586 p. : ill. ; 29 cm.ISBN: 0963102311.Subject(s): Cooking | Food serviceDDC classification: 641.5
Contents:
Section I: General information - 1. What is the art and science - 2. Background skills and knowledge for culinary preparation -- Section II: Essential knowledge for understanding culinary preparation - 3. Temperature and its application to culinary preparation - 4. Emulsion - 5. How foods are flavored and seasoned - 6. Elements of presentation - 7. Fats and oils - 8. Dairy products - 9. Eggs -- Section III: Hot food preparation - 10. Fruits - 11. Vegetables - 12. Potatoes and other tubers - 13. Farinaceous cookery - 14. Stock - 15. Soups - 16. Hot sauces - 17. Meat (beef, veal, lamb and pork) - 18. Poultry - 19. Game - 20. Seafood and freshwater fish - 21. Breakfast cookery -- Section IV: Garde manger - 22. Cold sauces - 23. Salads - 24. Gelatin and aspic jelly - 25. Forcemeat and mousse - 26. Pate, terrines, and other garde manger products - 27. Hors d'oeuvres and appetizers - 28. Charcuterie - 29. Sandwiches -- Section V: Baking - 30. Principles of baking - 31. Yeast bread and rolls - 32. Quick breads - 33. Pastry dough - 34. Fillings - 35. Cakes - 36. Frostings and toppings - 37. Basic decorative items - 38. Sorbet, ice cream, and frozen desserts.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 2, BayNo 3

 641.5 CHE (Browse shelf) 1 Available SCAFS,70006,03,GR 5000026943

Includes bibliographical references (p. 571-572) and index.

Section I: General information - 1. What is the art and science - 2. Background skills and knowledge for culinary preparation -- Section II: Essential knowledge for understanding culinary preparation - 3. Temperature and its application to culinary preparation - 4. Emulsion - 5. How foods are flavored and seasoned - 6. Elements of presentation - 7. Fats and oils - 8. Dairy products - 9. Eggs -- Section III: Hot food preparation - 10. Fruits - 11. Vegetables - 12. Potatoes and other tubers - 13. Farinaceous cookery - 14. Stock - 15. Soups - 16. Hot sauces - 17. Meat (beef, veal, lamb and pork) - 18. Poultry - 19. Game - 20. Seafood and freshwater fish - 21. Breakfast cookery -- Section IV: Garde manger - 22. Cold sauces - 23. Salads - 24. Gelatin and aspic jelly - 25. Forcemeat and mousse - 26. Pate, terrines, and other garde manger products - 27. Hors d'oeuvres and appetizers - 28. Charcuterie - 29. Sandwiches -- Section V: Baking - 30. Principles of baking - 31. Yeast bread and rolls - 32. Quick breads - 33. Pastry dough - 34. Fillings - 35. Cakes - 36. Frostings and toppings - 37. Basic decorative items - 38. Sorbet, ice cream, and frozen desserts.