Professional Cooking

Name: Professional Cooking
Price: 8.17 USD
Availability: InStock
ISBN: 9780470197523

ISBN-10: 0470197528

ISBN-13: 9780470197523

Edition: 7th 2011

Authors: Wayne Gisslen, Mary Ellen Griffin

List price: $149.95

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Description:

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed.This new edition includes videos on the CD in the back of the book that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new colour photos, including plated dishes, procedures, and products . Approximately 100…

Book details

List price: $149.95
Edition: 7th
Copyright year: 2011
Publisher: John Wiley & Sons, Incorporated
Publication date: 1/11/2010
Binding: Hardcover
Pages: 1120
Size: 8.75" wide x 10.75" long x 1.75" tall
Weight: 6.138
Language: English



Recipe Contents


Preface



The Food Service Industry



Sanitation and Safety



Tools and Equipment



Basic Principles of Cooking and Food Science



Menus, Recipes, and Cost Management



Nutrition



Mise en Place



Stocks and Sauces



Soups



Understanding Meats and Game



Cooking Meats and Game



Understanding Poultry and Game Birds



Cooking Poultry and Game Birds



Understanding Fish and Shellfish



Cooking Fish and Shellfish



Understanding Vegetables



Cooking Vegetables



Potatoes



Legumes, Grains, Pasta, and Other Starches



Cooking for Vegetarian Diets



Salad Dressings and Salads



Sandwiches



Hors d'Oeuvres



Breakfast Preparation



Dairy and Beverages



Sausages and Cured Foods



Pï¿½tï¿½s, Terrines, and Other Cold Foods



Food Presentation and Garnish



Bakeshop Production: Basic Principles and Ingredients



Yeast Products



Quick Breads



Cakes and Icings



Cookies



Pies and Pastries



Creams, Custards, Puddings, Frozen Desserts, and Sauces



Metric Conversion Factors



Standard Can Sizes



Approximate Weight-Volume Equivalents of Dry Foods



Kitchen Math Exercises: Metric Versions



Eggs and Safety


Bibliography


Glossary and Cooking Vocabular