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Fundamentals of Food Preparation by Marcy Gaston (2020, Trade Paperback)

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Fundamentals of Food Preparation by Gaston, Marcy E., ISBN 1516598326, ISBN-13 9781516598328, Brand New, Free shipping in the US

About this product

Product Identifiers

PublisherCognella, Inc.

ISBN-101516598326

ISBN-139781516598328

eBay Product ID (ePID)6038384564

Product Key Features

Number of Pages346 Pages

Publication NameFundamentals of Food Preparation

LanguageEnglish

Publication Year2020

SubjectGeneral

TypeTextbook

AuthorMarcy Gaston

Subject AreaCooking

FormatTrade Paperback

Dimensions

Item Height0.7 in

Item Weight24.2 Oz

Item Length10 in

Item Width8 in

Additional Product Features

Intended AudienceScholarly & Professional

SynopsisFundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, readers learn basic cooking techniques from sautéing to boiling stock to simmering soup. The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they've learned and increase their practical knowledge. Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management., Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, ......, Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, readers learn basic cooking techniques from saut ing to boiling stock to simmering soup. The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they've learned and increase their practical knowledge. Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management. Marcy Gaston is an assistant teaching professor of hospitality management at Montana State University. She holds a master's degree in sustainable food systems from Montana State University and is a registered dietician. She has worked as a chef, instructor, clinical dietician, outpatient dietician, and cookbook author. Additionally, Gaston has developed numerous recipes for Food and Nutrition Magazine . Her research interests include the decline of cooking skills in the United States, culinary medicine, and the effects of lentils and other legumes on health., Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, readers learn basic cooking techniques from sauteing to boiling stock to simmering soup. The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they've learned and increase their practical knowledge. Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management.