Set of four instructional e-book promoting low-fat cooking techniques. A professional chef provides tips for preparing a selection of recipes from the "Tool Kit for Healthy School Meals." Coverage includes knife skills, steaming, boiling, glazing, stir-frying, roasting, baking, and using seasonings and garnishes. Comes with a reference guide. A Team Nutrition production.

Segment 1 - Cooking with Skill
Basic Culinary Skill
Knife Skill

This segment begins with the basic culinary skill that every food production professional should know. Proper knife skills, knife safety, and knife cuts that make food appealing.


Segment 2 - Cooking with Moist Heat
Steaming
Boiling
Glazing

This segment explores cooking with moist heat. Moist heat cooking includes, steaming poaching, simmering, boiling, stewing, braising, and glazing.


Segment 3 - Cooking with Dry Heat
Stir-Frying
Roasting
Baking

This segment explores cooking with dry heat, or cooking with little or not fat or moisture, yet retaining food items natural flavors and colors. Dry heat cooking includes; stir-frying, roasting and baking.


Segment 4 - Food, Fun and Flair
Great Looking Food
Fun With Food
Jazzing up the Meal

Some food is not very appealing, learn how to make any dish pop with these great ideas on how to make them come rushing to the dinner table. These are proven techniques used in schools around the world.


The Recipes:

Here are 23 sure fire recipes to give you an idea on how to cook the rest of the dishes that you already know how to cook. Now you can do them in this healthier way and not give up any of the taste. This is a well laid out book and professional designed for easy use. These recipes should be models for all your cooking.