Bidang Ilmu : Pariwisata

Penulis : Wayne Gisslen

Abstrak :

This Book is About The Food-Service Industry, Sanitation and Safety, Tools and Equipment, Basic Principles of Cooking and Food Science, Menus, Recipes, and Cost Management, Nutrition, Mise en Place, Stocks and Sauces, Understanding Meats and Game, Cooking Meats and Game, Understanding Poultry and Game Birds, Cooking Poultry and Game Birds, Understanding Fish and Shellfish, Understanding Vegetables, Cooking Vegetables, Potatoes, Legumes, Grains, Pasta, and Other Starches, Cooking for Vegetarian Diets, Salad Dressings and Salads, Sandwiches, Hors d’Oeuvres, Breakfast Preparation, Dairy and Beverages, Sausages and Cured Foods, Pâtés, Terrines, and Other Cold Foods, Food Presentation and Garnish, Bakeshop Production: Basic Principles and Ingredients, Yeast Products, Quick Breads, Cakes and Icings, Cookies, Pies and Pastries, Creams, Custards, Puddings, Frozen Desserts, and Sauces.