Nguồn ngoài
Fruits, Vegetables, and Farinaceous Products
This text was written by Chef Marcelle Bienvenu for CULA 221, a core class at the Chef John Folse Culinary Institute at Nicholls State University. It covers the following topics: flavors; eggs and breakfast; vegetables; potatoes; grains; pasta; vegetarianism; oils, vinegars, and salads; and fruit.
- Tác giả
- William R. Thibodeaux & Marcelle Bienvenu
- Nhà xuất bản
- Chef John Folse Culinary Institute at Nicholls State University
- Nguồn
- LibreTexts
- Giấy phép
- CC BY-NC-SA
- Ngôn ngữ
- EN
Mục lục· 68 mục
- 01: Flavors
- 1.01: Introduction to Flavors
- 1.02: Herbs
- 1.03: Spices
- 1.04: Oils
- 1.05: Condiments
- 1.06: Vinegars
- 1.7: Classroom Preparation Assignment - Flavors
- 02: Eggs and Breakfast
- 2.01: Eggs
- 2.02: Breakfast and Brunch
- 2.03: Beverages
- 2.04: Egg Based Recipes
- 03: Vegetables
- 3.01: Introduction to Vegetables
- 3.02: Cabbages
- 3.03: Fruits-Vegetables
- 3.04: Recipes for Vegetables
- 3.05: Gourds and Squashes
- 3.06: Greens
- 3.07: Mushrooms Truffles and Onions
- 3.08: Pods and Seeds
- 3.09: Roots Tubers and Stalks
- 3.10: Vegetable Nutrition Storage and Preparation
- 3.11: Classroom Preparation Assignment - Vegetables
- 04: Potatoes
- 4.01: Identifying Potatoes
- 4.02: Purchasing storing and preparing potatoes
- 4.3: Classroom Preparation Assignment - Potatoes
- 4.04: Potatoe Recipes
- 05: Grains
- 5.01: Corn Rice and Wheat
- 5.02: Purchasing Storing and Cooking Grains
- 5.03: Recipes for Grains
- 5.4: Classroom Preparation Assignment - Grains
- 06: Pasta
- 6.01: Identifying Pasta
- 6.02: Purchasing Storing and Cooking Pasta Products
- 6.03: Pasta Recipes
- 07: Vegetarianism
- 7.01: Vegetarianism
- 7.02: Vegetarian Recipes
- 08: Oils Vinegars and Salads
- 8.01: Oils and Vinegars
- 8.02: Salads
- 8.03: Purchasing and Storing Salads
- 8.04: Classroom Preparation Assignment - Oils Vinegar and Salads
- 8.05: Recipes for Salads
- 09: Fruit
- 9.1: Identifying Fruits
- 9.2: Berries and Citrus
- 9.3: Exotics and Grapes
- 9.4: Melons and Pomes
- 9.5: Stone Fruits and Tropical Varieties
- 9.6: Selecting Purchasing and Storing Fruits
- 9.7: Applying Various Cooking Methods
- 9.8: Classroom Preparation Assignments - Fruits
- 9.9: Recipes for Fruit
- 10: Appendices
- 10.01: Produce Availability
- 10.02: Cooking Vegetables
- 10.03: Measurement and conversion charts
- 10.04: Types of Rice
- 10.05: Cooking Guide for Beans
- 10.06: Kitchen Weights and Measures
- 10.07: Cooking Grains
- 10.08: Professional Associations
- 10.9: Industry Resources