Professional Cooking for Canadian Chefs
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Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.
becomes thicker.This technique has always been important for finishing sauces (see the next section).It has become more important as a basic thickening technique as modern chefs use less starch for thickening. Use caution when reducing stock-based sauces. If such a sauce is reduced too much, the concentration of gelatin may give it a gluey or sticky texture, and it will con- (b) Stir the tempered liaison back into the remaining sauce. 13_663743_ch08.qxd 166 12/19/05 11:39 AM Page 166
multiply in food like bacteria,food-borne viral diseases are usually caused by contamination from people, food contact surfaces, or, in the case of seafood, contaminated water. Table 2.2 identifies the most important food-borne viral diseases. Parasites Parasites are organisms that can survive only by living on or inside another organism. The organism a parasite lives in and takes nourishment from is called the host.Parasites may pass from one host organism to another and complete a different
the pan. One at a time, dip 3 chicken breasts in the seasoned flour until completely coated on both sides. Shake off excess. Dip in the egg mixture. Coat both sides completely. Return remaining chicken and egg mixture to refrigerator. Place the 3 breasts in the sauté pan. Wash hands after handling the raw chicken and before handling cooked food. Cook the chicken over moderate heat until golden brown on the bottom. Using the tongs, turn over and continue to cook until the chicken reaches an
kitchen to leave until the last minute,so some work must be done ahead. 2. Most foods are at their best quality immediately after preparation, and they deteriorate as they are held. THE SOLUTION To address this conflict,the chef must plan the pre-preparation carefully.Planning generally follows these steps: 1. Break down each menu item into its stages of production. Turn to any recipe in this book. Note that the procedures are divided into a sequence of steps that must be done in a certain order
of the grapefruit. (b) Make sure the cut is deep enough to remove the peel but not so deep as to waste the product. (c) Continue making slices around the grapefruit until all the peel is removed. (d) Slice or section the fruit. (Squeeze the remaining pulp for juice.) 11. Chiffonade. This term refers to cutting leaves into fine shreds. It is applied most often to lettuce and sorrel.To cut chiffonade, remove the heavy leaf ribs, roll the leaves into a tight cylinder, and then slice the cylinder