Food and Cooking.
QA Internationals Food and Cooking series provides a valuable overview through a series of videos and animations of modern nutrition, with contributions from experts in the field.
Saved in:
| Online Access: |
Access E-Book |
|---|---|
| Access Note: | Access to electronic resources restricted to Simmons University students, faculty and staff. |
| Format: | eBook |
| Language: | English |
| Published: |
Boston, Massachusetts[Montreal, Quebec] :
Credo Reference,
2013.
[Montreal, Quebec] : QA International, 2012. |
| Edition: | [Enhanced Credo edition]. |
| Subjects: |
Table of Contents:
- Barding Meat
- Blanching Tomatoes
- Braising
- Breading Meat Scallops
- Chopping Garlic
- Clarifying butter
- Cleaning and debearding mussels
- Cooking and#xFFFD; blanc
- Cooking in a double boiler
- Cooking in foil
- Coring Apples
- Crushing spices in a mortar
- Cutting a chicken into 6 pieces
- Cutting Greens into a Chiffonade
- Cutting Vegetables into a Julienne
- Deep-frying
- Deglazing
- Dicing an Onion
- Filleting flatfish
- Filleting rounded fish
- Grilling
- Gutting fish
- Making b�chamel sauce
- Making filled pasta
- Making mayonnaise
- Making sushi
- Marinating Meat
- Mincing fresh ginger
- Opening a coconut
- Opening oysters
- Peeling and Deveining Shrimp
- Peeling and Seeding Squash
- Poaching
- Pounding Meat Scallops
- Preparing a Yeast Dough
- Preparing and Cooking Asparagus
- Preparing Artichoke Hearts
- Preparing fresh hot peppers
- Preparing Fresh Pasta
- Preparing lobster
- Preparing Mangoes
- Preparing squid
- Preparing vanilla beans
- Preparing Vegetables into a Brunoise
- Pressure cooking
- Removing the Peel and Pith from Citrus Fruit
- Scaling Fish
- Searing
- Seeding tomatoes
- Shaping Carrots
- Skimming
- Steaming
- Sweating
- Thickening
- Trimming and Coring Pineapples
- Trimming fish
- Trussing poultry
- Washing Leeks
- Whipping egg whites
- Zesting Citrus Fruit.