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. |
What people are saying - Write a review
We haven't found any reviews in the usual places.
Contents
Copyright Authors Note | |
Acknowledgments | |
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
Common terms and phrases
allergen Auguste Escoffier bacteria baking beef blade boiling bones bread breast brown burn calibrate caramelizing carcass carryover cooking Chapter cheeses e.g. chef chicken Clarified butter clean cold color convection ovens cookbook cooler create culinary customer’s customers Daughter sauces include dessert dessert wine dish dough eggs Escoffier expeditor fish smells flatbreads flavor flour foods to counterpoint fresh fried gluten Goats Grand Central Publishing grill halal heat source Heimlich maneuver ingredients interior of steak internal temperature juice keep kitchen knife knives kosher kosher salt leftovers liquid lobster melt menu milk minutes mise en place mother sauces pastry pesticides pilaf Pinot Noir plate pork potatoes poultry prepared produce protein pufferfish recipe restaurant risotto root vegetables roux salad dressing sautéing searing shrimp slice smoke point Soft cheeses soups spicy sushi sweet taste texture thermometer unrefined oil USDA Prime vegan vegetarian vinegar rice wheat Wine substitutes
Bibliographic information
| Title | 101 Things I Learned ® in Culinary School 101 Things I Learned |
| Author | Louis Eguaras |
| Contributor | Matthew Frederick |
| Publisher | Grand Central Publishing, 2010 |
| ISBN | 0446569216, 9780446569217 |
| Length | 212 pages |
| Subjects | › › Business & Economics / Careers / General Reference / General |
| Export Citation | BiBTeX EndNote RefMan |