The Informed Chef

THE INFORMED CHEF is both Textbook and Reference. 692 pages - 15 chapters with 265 sharp black and white pictures, questions, list of terms and hundreds of figures and tables. Covers methods of food preparation and scientific principles. Contains safety tips regarding use of utensils and storage of ingredients and cooked foods. Features a chapter on equipment and its use. Reveals methods underlying conversion of ingredient measures in English and Metric systems. Discusses how to organize a production schedule. Helps cooks, amateur and professional understand the fundamentals underlying the principles of food fermentation, spoilage of ingredients and prepared foods and the growth of pathogenic organisms.