Professional Cooking for Canadian Chefs, with eBook Access Code

CLEAR, IN-DEPTH INSTRUCTION ON THE CRITICAL COOKING THEORIES AND TECHNIQUES THAT CANADIAN CHEFS NEED TO MASTER The Tenth Edition of Professional Cooking for Canadian Chefs reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as the latest thinking about how best to teach this material. Designed to meet the needs of Canadian instructors and students, the book includes updated metric measurements and information aligned with Canadian nutrition and food preparation guidelines. Chapters include relevant cultural and historical background for international recipes and cooking practices. What has not changed is the core material that focuses on the essentials—the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of fundamental skills to apply this knowledge. NEW TO THIS EDITION Emphasis on special diets including vegetarian, keto, high protein, and more Two new appendices focused on kosher and halal ingredients and preparation Revised metric quantities to correspond more closely to U.S. quantities All recipes throughout the book reviewed and freshened Vegan recipes now clearly labeled for ease of planning Baking recipes updated for consistency with the latest edition of Professional Baking Updated support material for instructors and students including PowerPoint slides, an Instructor’s Manual, Student Study Guide solutions, and test banks AN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text. Interactive Figures and Content: Appearing throughout the enhanced e-text, interactive figures, visual learning activities, flashcards, and pop-up definitions facilitate the study of complex concepts and processes and help students retain important information. Even many of the simplest figures are interactive to encourage online readers to pause and absorb the information they present before scrolling on to additional reading. Interactive Practice Quizzes: Each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams. CulinarE-Companion Website: More than 200 videos demonstrating cooking techniques, culinary math concepts, and common kitchen procedures Enhanced tools to manage recipes or calculate nutritional analyses and food costing Audio pronunciation guides for more than 1000 glossary terms

Preface xiv Acknowledgments xvii About CulinarE-Companion™ xxi 1 the Food-service Industry 1 2 Sanitation and Safety 17 3 Tools and Equipment 45 4 Menus, Recipes, and Cost Management 67 5 Nutrition 101 6 Basic Principles of Cooking and Food Science 115 7 Mise En Place 145 8 Stocks 165 9 Sauces 183 10 Soups 241 11 Understanding Vegetables 283 12 Cooking Vegetables 321 13 Potatoes 361 14 Legumes, Grains, Pasta, And other Starches 383 15 Cooking Methods for Meat, Poultry, and Fish 429 16 Understanding Meats and Game 467 17 Cooking Meats and Game 503 18 Understanding Poultry and Game Birds 543 19 Cooking Poultry And Game Birds 557 20 Understanding Fish And Shellfish 605 21 Cooking Fish and Shellfish 635 22 Salad Dressings and Salads 677 23 Sandwiches 735 24 Hors D’oeuvres 755 25 Breakfast Preparation 783 26 Dairy and Beverages 807 27 Cooking for Vegetarian And other Special Diets 827 28 Sausages and Cured Foods 853 29 Pâtés, Terrines, and Other Cold Foods 873 30 Food Presentation 901 31 Bakeshop Production: Basic Principles and Ingredients 917 32 Yeast Products 935 33 Quick Breads 957 34 Cakes and Icings 965 35 Cookies 991 36 Pies and Pastries 1005 37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 1031 Appendix 1 Metric Conversion Factors 1050 Appendix 2 Standard Can Sizes 1050 Appendix 3 Approximate Weight-Volume Equivalents of Dry Foods 1051 Appendix 4 Kitchen Math Exercises: Metric Versions 1052 Appendix 5 Eggs and Safety 1054 Appendix 6 Kosher Foods 1054 Appendix 7 Halal Foods 1055 Bibliography 1056 Glossary and Cooking Vocabulary 1058 Subject Index 1077 Recipe Index 1085