Professional Cooking for Canadian Chefs, Student Study Guide

This is the study guide to accompany the Tenth edition of Professional Cooking for Canadian Chefs. 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 new thinking about how best to teach this material. 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 manual skills to apply this knowledge.

1 The Food-Service Industry 1 2 Sanitation and Safety 5 3 Tools and Equipment 13 4 Menus Recipes and Cost Management 19 5 Nutrition 33 6 Basic Principles of Cooking and Food Science 37 7 Mise en Place 43 8 Stocks 47 9 Sauces 51 10 Soups 59 11 Understanding Vegetables 67 12 Cooking Vegetables 71 13 Potatoes 77 14 Legumes Grains Pasta and Other Starches 85 15 Cooking Methods for Meat Poultry and Fish 93 16 Understanding Meats and Game 101 17 Cooking Meats and Game 109 18 Understanding Poultry and Game Birds 115 19 Cooking Poultry and Game Birds 119 20 Understanding Fish and Shellfish 125 21 Cooking Fish and Shellfish 129 22 Salad Dressings and Salads 135 23 Sandwiches 143 24 Hors d’Oeuvres 147 33 Quick Breads 189 25 Breakfast Preparation 151 26 Dairy and Beverages 155 27 Cooking for Vegetarian and Other Special Diets 161 28 Sausages and Cured Foods 167 29 Pâtés Terrines and Other Cold Foods 171 30 Food Presentation 175 31 Bakeshop Production: Basic Principles and Ingredients 179 32 Yeast Products 185 34 Cakes and Icings 191 35 Cookies 197 36 Pies and Pastries 201 37 Creams Custards Puddings Frozen Desserts and Sauces 207 Appendix Sample Prices 215