The idea behind is that at any point of time there is a
given amount of each form of capital, which can be used
for production that will be consumed or invested back
into the capital stock. The author explains that the
proponents of the strong sustainabil
The Foundation of the Kitchen
Stocks are flavorful liquids made by simmering
bones, vegetables, and aromatics in a liquid to
extract their flavor, aroma, color, body and
Stocks are among the most basic preparations
found in any professio
After reading and studying this unit, you will be
Name the parts of a knife and describe the function
each one plays.
Describe how to care for knives safely and properly.
List the guidelines for general knife safety.
After studying this chapter, the student
should be able to:
Understand how heat is transferred through
conduction, convection and radiation
Understand how heat affects foods
Understand the basic principles of various
Soup and Sauce Basics
Joseph Farve, the author of Dictionaire
Universel de Cuisine Pratique, defined sauce
as an aromatic substance, more or less
liquid, gelatinous, that can be thickened with
flour, starch, egg yolks, or blood.
Chef Heinz D. Pelayo
Salad is a combination of well-chosen crisp
vegetables or fruits with other ingredients served
with a dressing.
The word salad is derived from the Latin word sal,
After studying this unit you will be able to:
Name the four basic elements in a sandwich and
describe their purpose.
Describe and explain the different types of
Prepare various major types of sandwiches.
Cookies and cream
3 egg yolks*
1 (14-ounce) can condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich cookies, coarsely crushed
2 cups heavy cream, whipped
In a large bowl, beat the egg yolks and stir in the condensed
You will be able to:
Prepare a variety of cookie doughs
Understand the various make-up
methods for cookies, biscotti and
Assemble a variety of decorated
cookies and brownies
The one-stage method is the counterpart of