Culinary creation : an introduction to foodservice and world cuisine / James L. Morgan.

ISBN:

9780750679367

Title:

Author:

Morgan, James L. (James LeRoy), 1946-

Personal Author:

Morgan, James L. (James LeRoy), 1946-

Publication Information:

London : Butterworth-Heinemann, 2006.

Physical Description:

370 p. : ill. ; 26 cm. ;+ 1 CD-ROM (12 cm.)

Series:

Butterworth-Heinemann hospitality management series

Series Title:

Butterworth-Heinemann hospitality management series

General Note:

Includes sound disc.

Formerly CIP.

Contents:

Ch. 1. Overview of world food and foodservice -- Ch. 2. Keeping your customers and employees safe -- Ch. 3. Your tools -- Ch. 4. Introduction to culinary techniques and principles -- Ch. 5. Planning and documenting your culinary creations -- Ch. 6. The world of stocks, sauces, and soups -- Ch. 7. Finger foods : appetizers and sandwiches -- Ch. 8. Creating salads -- Ch. 9. Creating with meats -- Ch. 10. Creating with poultry -- Ch. 11. Creating with seafood -- Ch. 12. Creating with vegetables -- Ch. 13. Creating with dairy products and eggs -- Ch. 14. Basic baking principles.

Subject Term:

Food service.

Cookery, International.

Format:

Books

Electronic Access:

Table of contents http://www.loc.gov/catdir/toc/ecip0519/2005027673.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005027673-d.html

Publication Date:

2006

Publication Information:

London : Butterworth-Heinemann, 2006.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95 MOR	Book	1	Standard shelving location	Searching... Unknown
CD 647.95 MOR	CD-ROM	1	Standard shelving location	Searching... Unknown

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Summary

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.

Author Notes

James L. Morgan is a Cordon Bleu-trained chef who has taught at Arizona State University and The School of Hotel and Restaurant Management, Northern Arizona University

Series Foreword	p. xvii
Foreword	p. xix
Preface	p. xxi
Chapter 1 Overview of World Food and Foodservice	p. 1
The Chef	p. 3
The Culture-Bound Attitude	p. 5
A Brief Overview of World Cuisine	p. 6
The Greeks Make Cooking an Art	p. 7
The Romans Take Over	p. 8
Catherine de Medici Goes to France	p. 8
Boulanger Invents the Restaurant	p. 8
Careme and Escoffier Modernize the Kitchen	p. 9
Cultural Influences in the Mediterranean	p. 9
Africa	p. 10
Asia	p. 13
The Caribbean	p. 16
Latin America	p. 17
The Stations of the Brigade System	p. 19
Summary and Conclusion	p. 19
Selected Terms for Review	p. 21
Review Questions	p. 22
Suggested Readings/Web Sites to Visit	p. 23
Chapter 2 Keeping Your Customers and Employees Safe	p. 25
The HACCP System	p. 27
Background	p. 27
The Seven HACCP Principles	p. 27
Food Contamination	p. 29
Biological Contamination	p. 29
Chemical Contamination	p. 34
Physical Contamination	p. 35
Allergens	p. 35
Pest Control	p. 38
Sanitation and Hygiene	p. 39
Sanitizing	p. 39
Personal Hygiene	p. 41
Preparing and Storing Food	p. 42
Guidelines for Preparing Food	p. 42
Guidelines for Food Storage	p. 43
Safety in the Workplace	p. 44
Professional Behavior	p. 44
Management Actions to Promote Safety	p. 45
Fire and Burns	p. 45
Sharp Objects	p. 46
Other Safety Precautions	p. 47
Summary and Conclusion	p. 47
Selected Terms for Review	p. 48
Review Questions	p. 49
Suggested Readings/Web Sites to Visit	p. 50
Chapter 3 Your Tools	p. 51
Cooking Equipment	p. 53
Ranges and Cooktops	p. 53
Ovens	p. 54
Steam Appliances	p. 57
Broilers, Grills, and Griddles	p. 60
Deep Fryers	p. 62
The Shape of Things to Cook: Food Processors, Mixers, and Slicers	p. 63
Food Processors	p. 64
Mixers	p. 65
Slicers	p. 66
Cold Storage	p. 66
Pots, Pans, Bakeware, and Other Containers	p. 68
Characteristics of Cooking Materials	p. 68
Round Pots and Pans	p. 68
Rectangular Pans	p. 68
Earthenware Cooking Containers	p. 70
Other Containers	p. 71
Knives	p. 71
Materials	p. 71
Types of Knives	p. 71
On Sharpening and Truing	p. 73
Cutting Boards	p. 74
Other Equipment	p. 74
Basic Hand Tools and Measuring Devices	p. 74
A Few International Devices	p. 75
Summary and Conclusion	p. 76
Selected Terms for Review	p. 77
Review Questions	p. 77
Suggested Readings/Web Sites to Visit	p. 78
Chapter 4 Introduction to Culinary Techniques and Principles	p. 79
Mise en Place	p. 80
The Basic Challenge Regarding Mise en Place	p. 82
Determining the Answer to the Mise en Place Question	p. 82
Basic Knife Use	p. 83
The Grip	p. 83
Basic Cuts	p. 83
The Components of Cooking	p. 84
Nutrients	p. 84
Seasoning and Flavoring Your Food	p. 89
Types of Heat	p. 94
Types of Cooking	p. 95
Summary and Conclusion	p. 98
Selected Terms for Review	p. 98
Review Questions	p. 99
Suggested Readings/Web Sites to Visit	p. 100
Chapter 5 Planning and Documenting Your Culinary Creations	p. 101
The Basics about Recipes	p. 102
Standardized Recipes	p. 103
The Block Form for Standardized Recipes	p. 104
Measuring	p. 104
Converting Recipes to Larger or Smaller Amounts	p. 109
Developing Menus	p. 110
Selecting the Foods to Offer on Your Menu	p. 111
Designing the Printed Menu	p. 118
Summary and Conclusion	p. 120
Selected Terms for Review	p. 120
Review Questions	p. 121
Suggested Readings/Web Sites to Visit	p. 122
Chapter 6 The World of Stocks, Sauces, and Soups	p. 123
Stocks	p. 125
Brown Stock	p. 127
Chicken Stock and Fish Stock	p. 128
Japanese Fish Stock	p. 129
Vegetable Stock	p. 129
Bases	p. 130
Sauces	p. 131
Classic French Sauces	p. 131
World Sauces	p. 134
Soups	p. 139
Soup Toppings	p. 139
Unthickened Soups	p. 139
Thick Soups	p. 141
Summary and Conclusion	p. 143
Selected Terms for Review	p. 143
Review Questions	p. 144
Suggested Readings/Web Sites to Visit	p. 145
Chapter 7 Finger Foods: Appetizers and Sandwiches	p. 147
Appetizers	p. 148
Canapes	p. 149
Crudites and Dips	p. 150
Appetizers from Other Traditions	p. 151
Sandwiches	p. 152
A Brief History of the Sandwich	p. 152
The Sandwich's Exterior	p. 153
The Sandwich's Interior	p. 155
Setting up the Sandwich Station	p. 157
Classic Sandwiches	p. 158
Summary and Conclusion	p. 159
Selected Terms for Review	p. 160
Review Questions	p. 160
Suggested Readings/Web Sites to Visit	p. 161
Chapter 8 Creating Salads	p. 163
Definition and History of Salads	p. 164
Salad Elements	p. 165
Parts of a Salad	p. 165
Categories of Salad Ingredients	p. 166
Regional Salad Ingredients	p. 166
Universal Greens	p. 170
Varieties of Salads	p. 171
First-Course Salads	p. 172
Main-Dish Salads	p. 174
Side-Dish Salads	p. 174
Cooked Salads	p. 174
Dessert Salads	p. 175
Dressings	p. 175
Vinaigrette Dressings	p. 175
Creamy Dressings	p. 177
Asian Dressings	p. 177
Salad Guidelines	p. 178
Summary and Conclusion	p. 178
Selected Terms for Review	p. 179
Review Questions	p. 179
Suggested Readings/Web Sites to Visit	p. 181
Chapter 9 Creating with Meats	p. 183
Meat: Past and Present	p. 185
Types and Cuts of Meat	p. 187
Meat Inspection and Grading	p. 187
Beef	p. 188
Pork	p. 190
Lamb	p. 190
Veal	p. 192
Components of Meat	p. 194
Muscle and Connective Tissues	p. 194
Fat	p. 195
Aging Meats	p. 196
Storing Meat	p. 196
Buying Meats	p. 197
Cooking Meats	p. 198
Low Temperature or High Temperature?	p. 198
Moist Heat or Dry Heat?	p. 199
Is It Done Yet?	p. 200
Pathogens	p. 201
Offal	p. 201
Summary and Conclusion	p. 202
Selected Terms for Review	p. 202
Review Questions	p. 203
Suggested Readings/Web Sites to Visit	p. 205
Chapter 10 Creating with Poultry	p. 207
Poultry: Past and Present	p. 208
Types of Poultry	p. 210
Poultry Inspection and Grading	p. 210
Chickens	p. 211
Turkeys	p. 212
Ducks	p. 212
Geese	p. 212
Other Kinds of Poultry	p. 213
Components of Poultry	p. 213
Buying Poultry	p. 213
Storing Poultry	p. 214
Cooking Poultry	p. 214
Trussing	p. 214
Fabricating Poultry	p. 214
Doneness of Poultry	p. 220
Dry-Heat Cooking	p. 220
Moist-Heat Cooking	p. 221
Summary and Conclusion	p. 221
Selected Terms for Review	p. 222
Review Questions	p. 223
Suggested Readings/Web Sites to Visit	p. 224
Chapter 11 Creating with Seafood	p. 225
Seafood: Past and Present	p. 227
Types of Seafood	p. 228
Fish	p. 228
Shellfish	p. 233
Components of Fish	p. 237
Purchasing and Storing Fish	p. 238
Determining Freshness of Seafood	p. 239
Market Forms of Seafood	p. 239
Seafood Storage	p. 240
Cooking Seafood	p. 241
How to Kill a Lobster	p. 241
How to Shuck an Oyster	p. 241
Filleting a Round Fish	p. 241
Cooking Seafood	p. 243
Summary and Conclusion	p. 245
Selected Terms for Review	p. 245
Review Questions	p. 246
Suggested Readings/Web Sites to Visit	p. 247
Chapter 12 Creating with Vegetables	p. 249
Vegetables: A World Tour	p. 251
Asia	p. 251
Central and Southern Africa	p. 252
The Mediterranean	p. 252
Northern Europe	p. 252
The Americas	p. 252
How Cooking Affects Vegetables	p. 253
Effects on Texture	p. 253
Pigments	p. 254
Nutrients	p. 254
Description, Basic Preparation, Cooking, and Storage	p. 255
Leafy Vegetables	p. 255
Stem Vegetables	p. 256
"Fruit" Vegetables	p. 256
Onions	p. 260
Crucifers	p. 261
Roots	p. 262
Mushrooms	p. 263
Potatoes	p. 265
Grains	p. 266
Beans	p. 269
Convenience Vegetables: Frozen and Canned	p. 270
Pasta	p. 270
Summary and Conclusion	p. 271
Selected Terms for Review	p. 272
Review Questions	p. 273
Suggested Readings/Web Sites to Visit	p. 274
Chapter 13 Creating with Dairy Products and Eggs	p. 277
History of Dairy Products and Eggs	p. 279
Milk Products	p. 280
Nonfermented Milk Products	p. 280
Cream	p. 281
Fermented Milk Products	p. 281
Cooking Milk Products	p. 281
Butter	p. 282
Cheese	p. 283
Fresh Cheeses	p. 283
Ripened Cheeses	p. 284
Eggs	p. 286
Structure of an Egg	p. 287
Grades and Forms of Eggs	p. 288
Cooking Guidelines	p. 289
Eggs around the World	p. 289
Summary and Conclusion	p. 291
Selected Terms for Review	p. 291
Review Questions	p. 292
Suggested Readings/Web Sites to Visit	p. 293
Chapter 14 Basic Baking Principles	p. 295
History of Baking	p. 297
The Elements Used in Baking	p. 299
Leavening	p. 299
Sweetening	p. 300
Flavoring	p. 302
Stabilizing	p. 303
Thickening	p. 304
Tenderizing	p. 304
The Bread-Making Process	p. 305
The Effects of Baking	p. 307
Quick Breads	p. 307
Biscuit Method	p. 308
Muffin Method	p. 310
Summary and Conclusion	p. 310
Selected Terms for Review	p. 310
Review Questions	p. 311
Suggested Readings/Web Sites to Visit	p. 312
Bibliography	p. 313
Glossary	p. 319
Index	p. 349

Available:*

Bound With These Titles

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Summary

Summary

Author Notes

Table of Contents