Author: | Wayne Gisslen |
publisher : | Wiley |
ISBN 10 : | 1119399610 |
ISBN 13 : | 9781119399612 |
page Number : | 1104 |
file size : | 233 MB |
Description:
Cover; Title Page; Copright; Contents; Preface; Acknowledgments; About CulinarE-Companion™; 1 THE FOOD-SERVICE INDUSTRY; A HISTORY OF MODERN FOOD SERVICE; The Origins of Classical and Modern Cuisine; Carême; Escoffier; Modern Technology; Cooking in the Twentieth and Twenty-First Centuries; THE ORGANIZATION OF MODERN KITCHENS; The Basis of Kitchen Organization; The Classical Brigade; Modern Kitchen Organization; Skill Levels; Other Professional Opportunities; Standards of Professionalism; 2 SANITATION AND SAFETY; FOOD HAZARDS; Pathogens; Chemical and Physical Hazards; Allergens.