The ABC'S of French Cuisine
The "Applied Basic Cooking Techniques" of French Cuisine
Cooking Essentials and Food Fundamentals Index:
Chapter One: Equipment Identification and Tools of the Trade – small wares, utensils, cutlery, power equipment, pots and pans
Chapter Two: Sanitation and Safe Food Handling Procedures
Chapter Three: Cooking Essentials & Food Fundamentals – The Transfer of Heat to Food and Various Cooking Methods, Glossary of French Cooking Terminologies and Techniques
Chapter Four: The Art of Seasoning and Flavoring, The Alchemy of Taste "UMAMI" Creating Flavor and Applying Flavor Profiling Techniques
Chapter Five: Understanding, Handling, Preparing and Cooking Eggs
Poaching, Scrambling, Omelets, Crepes and Souffles
Chapter Six: Soups, Stocks, Broths and Sauces - Classical Sauces v/s Modern Day Sauces Reductions, Pan Gravies, Purees and Condiment Sauces, Thickening Agents, Binders, Glazes and Gluten Free Starch Alternatives
Modern Day Soups - Bisques, Chowders, Cream Soups, Broths, Stock Soups and Puree’s
Chapter Seven: The Farmers Market – “Slow Food” from the Farm to the Kitchen to the Table - Salads and Salad Dressings, Entrée Salads, Side Salads and Accompaniments
Chapter Eight: Vegetarian Cuisine - Fresh Vegetables, Great Grains, Potatoes, Starches and other Farinaceous Foods
Chapter Nine: Understanding, Handling and Preparing Fresh Seafood and Shellfish
Identification, Handling, Purchasing, Filleting and Cooking Seafood and Shellfish
Applied Cooking Methods and Recipes for Fin fish, Shellfish, Bi-valves, Mollusks and Crustaceans - Poaching, Baking, Grilling, Sautéing, Frying and Broiling
Chapter Ten: Understanding, Handling and Preparing Poultry & Poultry Products
Identification, Handling, Purchasing, Butchering, Processing and Preparing
Applied Cooking Methods and Recipes for Chicken, Duck and Turkey
Chapter Eleven: Understanding, Handling and Preparing Meats and Meat Products
Identification, Handling, Butchering, Processing, and Preparing Meats
Applied Cooking Methods and Recipes for Beef, Veal, Pork and Lamb
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