101 Things I Learned ® in Culinary SchoolLouis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession. The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more. The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED® IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef. |
From inside the book
Results 1-5 of 30
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... chef's ability to write a recipe. Chapter 50: Menuplan for leftovers. Chapter 51: Amusebouche is a gift from the chef. Chapter 52: When sautéing, make it jump. Chapter 53: Boil, shock, drain! Chapter 54: Rip, don't cut salad greens ...
... chef's ability to write a recipe. Chapter 50: Menuplan for leftovers. Chapter 51: Amusebouche is a gift from the chef. Chapter 52: When sautéing, make it jump. Chapter 53: Boil, shock, drain! Chapter 54: Rip, don't cut salad greens ...
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... chef's problem. Chapter 78: Many foods are poisons. Chapter 79: A $2 chicken can cost $2 million. Chapter 80 Chapter 81: How to pair wine and food Chapter 82: Wine substitutes Chapter 83: Don't hesitate to recommend a beer pairing ...
... chef's problem. Chapter 78: Many foods are poisons. Chapter 79: A $2 chicken can cost $2 million. Chapter 80 Chapter 81: How to pair wine and food Chapter 82: Wine substitutes Chapter 83: Don't hesitate to recommend a beer pairing ...
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... chef's jacket is double breasted Chapter 97: Surprising items in a chef's toolkit Chapter 98: Take it to the cooler. Chapter 99: A cook knows how to make something; a chef knows why to make it that way. Chapter 100: A chef's routine is ...
... chef's jacket is double breasted Chapter 97: Surprising items in a chef's toolkit Chapter 98: Take it to the cooler. Chapter 99: A cook knows how to make something; a chef knows why to make it that way. Chapter 100: A chef's routine is ...
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... chef can never stop learning and growing. The culinary world is ever evolving, as familiar techniques and experiences continually give way to new ones and force chefs to reevaluate their comfort zones. A chef's understanding of food and ...
... chef can never stop learning and growing. The culinary world is ever evolving, as familiar techniques and experiences continually give way to new ones and force chefs to reevaluate their comfort zones. A chef's understanding of food and ...
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... solace after a busy day in the kitchen. Use it as a friendly reminder and refresher. But whatever you do—don't use it as a coaster! Louis Eguaras, Chef Instructor Acknowledgments From Louis Thanks to my mother, Maridel GonzalezBeckman; my.
... solace after a busy day in the kitchen. Use it as a friendly reminder and refresher. But whatever you do—don't use it as a coaster! Louis Eguaras, Chef Instructor Acknowledgments From Louis Thanks to my mother, Maridel GonzalezBeckman; my.
Contents
There are only two ways to cook | |
Five knives do 95 percent of the work | |
Dont buy a matched | |
A griddle is not a grill a saucepan is not a saucier and a skillet is not a sauté | |
Kitchen lingo | |
Mise en place | |
Chapter 7 | |
Shake hands with a knife | |
Basic knife cuts | |
Other editions - View all
101 Things I Learned® in Culinary School (Second Edition) Louis Eguaras,Matthew Frederick Limited preview - 2020 |
101 Things I Learned® in Culinary School (Second Edition) Louis Eguaras,Matthew Frederick Limited preview - 2020 |
101 Things I Learned® in Culinary School (Second Edition) Louis Eguaras,Matthew Frederick No preview available - 2020 |
Common terms and phrases
acids added allows amount animal baking base beef beer blade boiling bones bread breast brown butter called carcass Chapter cheese chef chef’s chicken clean cold color common contain continually cooking create customers dish Don’t easy eggs everything fire fish five flavor flour French fresh fried fruits give Goats graded green hand heat ingredients juice keep kitchen knife less liquid longer look lower maintain means measuring meat medium melt menu milk minutes needs oven pieces plate popular potatoes poultry prepared presentation prime produce protein recipe remove restaurant resulting rice roux salad salt sauces sautéing searing separate serving shape side slice smell smoke soups Source station steak sure surface sweet taste temperature texture USDA usually vegetables vinegar wine