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tion, enable readers to refine their techniques and to prepare dishes of increasing sophistication.The more than 90 recipes developed and tested by the chefs of Le Cordon Bleu, which first appeared here in a previous edition, help immeasurably to enrich the learning experience of students.These recipes are regularly used by Le Cordon Bleu chefs on five continents to train students for work in the kitchens of the finest restaurants in the world.

What makes a dish feel modern is as much a matter of presentation as it is of ingredients or recipe instructions. How an item, along with its garnish and sauce, is plated can make it look rustic or elegant, simple or elaborate, traditional or modern. Photographs accompanying the recipes illustrate a variety of preparations and plating styles.As the photographs show, a simple item such as a sautéed chicken breast can be as stylish as a complicated dish requiring exotic or expensive ingredients.

Readers are urged to study Chapter 5,"Menus, Recipes, and Cost Management," before actually proceeding with any of the recipes.This will help them know how to use the recipes in this book as well as understand the structure and limitations of the many recipes they will be using in their careers.

While every culinary program has different requirements, the recipes in this book should be adaptable to any purpose. Most major recipes are written for 24 or 25 portions, a quantity that can be converted easily to higher or lower yields if neces-sary.Those recipes requiring more costly ingredients, those that are generally made to order, or those that are more complex are written for smaller yields, such as 10,12, or 16 portions. In addition, variations often indicate ingredient substitutions so the recipes will fit different budgetary requirements and different local or regional tastes.

NUTRITIONAL INFORMATION

Cooks and chefs are increasingly aware of the importance of learning to prepare healthful foods.To support this effort, nutritional analyses have been included for each main recipe.These analyses were done using the software program Genesis R&D 6.00, which calculates nutrients based on ingredients. It is important to realize that the actual nutrients in a prepared dish will vary depending on many factors,just as the taste, texture, and appearance of a dish will vary depending on the skill of the cook and the quality of the ingredients.The following factors should also be taken into account when reading the nutritional analyses:

• Where a portion size is indicated in the recipe, the analysis is per portion.Where there is no portion size, such as for stock and sauce recipes as well as most of the recipes in the baking chapters, the analysis is usually per ounce; for most hors d'oeuvre recipes, analysis is per piece.

• The following ingredients are not included in the analyses: ingredients listed "to taste'or "as needed";ingredients in sachets and bouquets garnis; optional ingredients; garnishes such as parsley sprigs.

• Stocks are adjusted for removal of bones, mirepoix, and other ingredients that are strained out.

• Ingredients in mirepoix are not included, except for a small amount of sodium.

• If there is a range for an ingredient quantity, the smaller number was used for analysis.

• Adjustments are made for recipes in which the food is de-greased or the fat is skimmed off.The amount of fat remaining will vary depending on how thoroughly the item is de-greased.

• Fat has been added for pan-fried and deep-fried foods based on a percentage of the total weight.The amount of fat actually absorbed will vary depending on the temperature of the fat, the cooking time, and the surface area of the food.

• For marinated foods, 10 percent of the marinade is included in the analysis, unless the marinade is used to make a sauce, in which case all the marinade is, of course, included.

• The amount of fat used for sauteing has been estimated for the analysis.

• The numbers for each nutrient are rounded off according to FDA rounding rules for food labeling.

• The "(% cal.)" information following the fat content in each analysis refers to percentage of calories from fat and is required to determine whether or not a recipe can be labeled as low in fat. It can't be used to determine percentage of fat in the total diet.

To help you become more aware of the fat content of various dishes, those dishes that are especially low in fat are designated by a special symbol to the right of the recipe title. Low in fat means, according to FDA labeling laws, that mj the food contains 3 grams of fat or less per reference amount (or serving size indicated in the analysis) if the reference amount is greater than 30 grams (about 1 ounce). If the reference amount is 30 grams or less, the fat content must also be 3 grams of fat or less per 50 grams of the food.This is to prevent making foods sound low in fat just by making the portion size smaller. Main-dish items and meals must contain 3 grams of fat or less per 100 grams, and not more than 30 percent of calories from fat.

GOALS AND ORGANIZATION OF THIS BOOK

This book has a dual goal: understanding—that is, an understanding of cooking theory, of how to cook—and performing— that is, the mastery of a set of manual skills and the ability to apply them to a wide range of cooking styles and products.

The current revision retains the book's basic structure and organization, which created the flexibility that has made Professional Cooking adaptable to nearly any course of study. The basic cooking methods (dry-heat methods, moist-heat meth-ods,and so on) are introduced early on.Then,within each of the main cooking chapters, the material is arranged by cooking method.

Thus, for those curricula that are organized by cooking method, it is a simple matter to select the appropriate sections— for example, moist-heat methods—from the meat, poultry, fish, and vegetable chapters. At the same time, the arrangement of the chapters by product type enables the instructor to emphasize how the basic cooking methods differ as they are applied to different products.

The new Professional Cooking focuses, as did the earlier editions, on the development of flexible skills, which are essential for success in a cooking career. Modern food service is evolving rapidly.There is a tremendous variety of establishments on the scene today, from the executive dining room to the school cafeteria, from the simplest short-order coffee shop to the most exclusive restaurant or club,from kitchens that make extensive use of convenience foods to those that use only fresh produce. The graduate who understands the workings of foods and the interplay of ingredients, cooking methods,cost factors, and other elements can function successfully in any type of food service operation.

THE ROLE OF THE CHEF-INSTRUCTOR

No textbook, of course, can substitute for practical kitchen experience. Furthermore, a book cannot replace an experienced chef-instructor who can give practical demonstrations, supervise students'work,answer questions,and give advice and assistance as the need arises. Every instructor has had unique experience and has developed special techniques and procedures. Many chefs, in fact, disagree with one another on a number of points. Although this book presents methods and recipes that are widely used and accepted, many instructors will prefer procedures that differ from some of those explained in this text, and they may wish to supplement the recipes in this book with some of their own.Throughout the book, the instructor's input is encouraged. Exposure to a variety of recipes and techniques can only enrich the students' education and enhance the depth of their experience.

FEATURES

Pronunciation Guides and Glossaries

Much kitchen terminology is taken from French. Phonetic guides are included for difficult words, giving the approximate pronunciation using English sounds. (Exact rendering is impossible in many cases, because French has a number of sounds that don't exist in English.) Because food workers must be able to communicate with each other, definitions of terms introduced in the text are summarized in the glossaries at the end of the book. Additionally, vocabularies from Le Cordon Bleu enable readers to move smoothly between North American, British, and French terminology.

Illustrations

More than 175 new, clear, concise, full-color photographs illustrate basic manual techniques, shown from the point of view of the person performing them. Additional photographs illustrate hundreds of ingredients and finished dishes.

Format

This book is designed to be readable and useful.The format emphasizes and highlights key points in bold type, italics, and numbered sequences, so basic information can be located and reviewed at a glance.

Realistic Procedures

Although supported by discussions of cooking theory, procedures given here are based on actual practices in the industry. Attention is given not just to quantity production but also to the special problems of cooking to order. Presentation and service of the finished product are considered in detail, as is pre-preparation, or mise en place—so essential to the organization of a working restaurant.At the same time, the major emphasis is on quality, too often neglected in the quest for convenience.

Even a book as large as this one cannot possibly contain all a cook needs to know. Other information is included if it has a direct bearing on kitchen and bakeshop work. More specialized information, such as stewarding and managerial skills, has to be omitted. Finally, although much of what we talk about is strongly influenced by the cooking of other nations, especially France, the practices discussed are those of North American food service.

CD-ROM

The CD-ROM, designed to complement the book, accompanies the academic edition of this book and utilizes Wiley CulinarE-Companion™, a professional-level software program.The CD-ROM contains nearly 600 recipes from this book,plus a range of useful features that make them easy to adapt and manipulate to suit individual needs:

• Add, edit, modify, and print recipes, portion sizes, or yield and create shopping lists.

• Search recipes by main ingredient, meal, and cuisine type.

• Resize recipes in U.S. or metric measurements.

• Perform metric conversions instantly.

• Calculate nutritional analyses of recipes in FDA format, and update nutritional analysis if an ingredient is changed.

Supplements

To enhance mastery of the material in Professional Cooking, the following student and instructor supplements are available:

The Study Guide (0-471-66375-1) contains review materi-als,practice problems, and exercises. (Answers to questions are included in the Instructor's Manual.)

The Instructor's Manual with Study Guide Solutions (0-471-77150-3) includes teaching suggestions and test ques-tions.The test questions are also available in electronic form on a CD-ROM and on our website, available to course instructors upon request.

WebCT and Blackboard on-line courses are available for this book.Visit www.wiley.com/college and click on Technology Solutions for more information, or contact your Wiley representative.

The newly updated and revised website contains information for the student and instructor, and is available at www.wiley.com/go/gisslen.

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