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On Cooking: Textbk Of Culinary Fundamentals
ISBN: 9780131713321 | 0131713329
Edition: 4thFormat: DVD
Publisher: Prentice Hall
Pub. Date: 3/16/2006
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01_Knife Sharpening
02_Rounds Diagonals
03_Julienne Brunoise
04_Batonnet Small Dice
05_Dicing an Onion
06_Chopping Parsley
07_Chiffonade
08_Tourner
... MORE
10_Filleting Flat Fish
11_Tying Meats
12_Cutting a Bird into Pieces
13_Trussing Poultry
14_Opening Clams
15_Opening Oysters
16_Debearding Mussels
17_Peeling and Deveining Shrimp
18_Blanching and Schocking Vegetables
19_Tomato Concassee
20_Zesting and Segmenting Citrus Fruit
21_Roasting Peppers
22_Biscuit Method
23_Muffin Method
24_Creaming Method
25_Mealy and Flaky Pie Dough
26_Rolling and Shaping Pie Dough
27_White Stock
28_Brown Stock
29_Fish Stock
30_Clarifying Butter
31_Roux
32_Cornstarch Slurry
33_Beurre Manié
34_Béchamel Sauce
35_Velouté Sauce
36_Brown Sauce
37_Hollandaise
38_Béarnaise
39_Court Bouillon
40_Broth-Based Soup
41_Consommé
42_Cream Soup
43_Purée Soup
44_Vinaigrette
45_Emulsified Vinagrette Dressing
46_Mayonnaise
47_Fresh Pasta Dough
48_Pilaf Method
49_Risotto Method
50_Breading
51_Braising
52_Stewing
53_Roasting
54_Poaching
55_Simmering
56_Boiling
57_Pan-Frying
58_Deep-Frying
59_Sautéing
60_Sauce in Sauté Pan
61_Broiling or Grilling
62_Bonless Breast
63_Airline Breast
64_Scales
65_Weight vs. Volume
66_Whipping Cream
67_Mandoline
68_Sachet
69_Mirepoix
70_Beurre Blanc and Rouge
71_Portioning Strip Loin
72_Portioning Tenderloin
73_Boning Pork Loin
74_Pounding Cutlets
75_Frenching Lamb
76_Carving Poultry
77_Caramelizing Sugar
78_Melting Chocolate
79_Pastry Cream
80_Separating Eggs
81_Whipping Egg Whites
82_Piping Bag
83_Folding
84_Pate a Choux
85_Piping
86_Ice Bath
87_Straight Dough
88_Kneading
89_Rounding Rolls
90_Lobster
91_Compound Butter
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