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Recettes & techniques en restauration collective (French Edition), by Franck Pouffet
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Cuisinier dans un coll�ge, j'ai �crit un livre de cuisine collective en tenant compte de divers pr�ceptes. J'ai souhait� d�velopper les aspects �conomiques en utilisant des cuissons lentes en basses temp�ratures qui limitent les r�ductions de mati�re premi�re et les salissures. Cette mise en œuvre "durable" peut utiliser jusqu'� 60% d'eau et d'�nergie en moins en fonction des techniques. Pour parfaire cette r�flexion, j'ai travaill� sur l'ergonomie pour limiter les manutentions inutiles, les contenants de cuissons �tant utilis�s pour la distribution ce qui facilite aussi l'utilisation de produits frais issus de producteurs locaux si possible. Le choix de ces proc�d�s ayant toujours en finalit� la valorisation du go�t de l'aliment. Cet ouvrage, je l'ai imagin� p�dagogique par l'utilisation de plusieurs photos par recette et j'offre gratuitement un espace aux professionnels pour poser toutes questions techniques compl�mentaires sur mon forum. M�me si je n'ai pas la pr�tention d'apprendre � des chefs leur m�tier, je souhaite partager mes id�es pour inviter � la r�flexion sur notre mani�re de produire en restauration collective. F.POUFFET Chef de cuisine
- Published on: 2012-12-27
- Original language: French
- Number of items: 1
- Dimensions: 11.69" h x .16" w x 8.27" l, .45 pounds
- Binding: Paperback
- 76 pages
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