Essentials of Professional Cooking

ISBN-10: 0471202029
ISBN-13: 9780471202028
Edition: 2004
Authors: Wayne Gisslen
List price: $142.95
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Description: Managers of restaurants and foodservice operations need to know how to cook - but do not have to be chefs in order to effectively manage them. This book gives foodservice managers the essential information they need about cooking techniques in order  More...

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Book details

List price: $142.95
Copyright year: 2004
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/21/2003
Binding: Hardcover
Pages: 576
Size: 9.00" wide x 11.25" long x 1.00" tall
Weight: 3.410
Language: English

Managers of restaurants and foodservice operations need to know how to cook - but do not have to be chefs in order to effectively manage them. This book gives foodservice managers the essential information they need about cooking techniques in order to do their jobs well and manage staff.

Preface
Acknowledgments
The Food Service Industry
A Short History of Modern Food Service
The Organization of Modern Kitchens
Standards of Professionalism
Sanitation and Safety
Sanitation
Introduction to Microbiology
Food-Borne Diseases
Personal Hygiene
Food Storage
Food Handling and Preparation
Cleaning and Sanitizing Equipment
Rodent and Insect Control
Setting Up a System for Food Safety
Safety
The Safe Workplace
Preventing Cuts
Preventing Burns
Preventing Fires
Preventing Injuries from Machines and Equipment
Preventing Falls
Preventing Strains and Injuries from Lifting
Tools and Equipment
Introduction to Quantity Food Equipment
Cooking Equipment
Processing Equipment
Holding and Storage Equipment
Pots, Pans, and Containers
Measuring Devices
Knives, Hand Tools, and Small Equipment
Basic Cooking Principles
Heat and Food
Effects of Heat on Foods
Heat Transfer
Cooking Times
Cooking Methods
Moist-Heat Methods
Dry-Heat Methods
Dry-Heat Methods Using Fat
Microwave Cooking
Summary of Cooking Terms
The Art of Seasoning and Flavoring
Seasoning and Flavoring Defined
When to Season and Flavor
Common Seasoning and Flavoring Ingredients
Using Herbs and Spices
The Recipe: Its Structure and Its Use
The Written Recipe
Measurement
Converting Recipes
Food Cost
The Menu
Menu Forms and Functions
Building the Menu
Nutritional Considerations
Mise en Place
Planning and Organizing Production
Using the Knife
Preliminary Cooking and Flavoring
Preparation for Frying
Handling Convenience Foods
Stocks and Sauces
Stocks
Ingredients
Procedures
Reductions and Glazes
Convenience Bases
Sauces
Understanding Sauces
Roux
Other Thickening Agents
Finishing Techniques
Sauce Families
Production
Soups
Understanding Soups
Classifications of Soups
Service of Soups
Clear Soups
Consomme
Vegetable Soups
Thick Soups
Cream Soups
Puree Soups
Bisques
Chowders
Understanding Meats and Game
Composition, Structure, and Basic Quality Factors
Composition
Structure
Inspection and Grading
Aging
Understanding the Basic Cuts
Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts
Bone Structure
Beef, Lamb, Veal, and Pork Cuts
Selecting Meats for Your Operation
Cooking and Handling Meats
Tenderness and Appropriate Cooking Methods
Doneness
Cooking Variety Meats
Game and Specialty Meats
Storage of Meats
Cooking Meats and Game
Roasting and Baking
Broiling, Grilling, and Pan-broiling
Sauteing, Pan-frying, and Griddling
Simmering
Braising
Understanding Poultry and Game Birds
Composition and Structure
Inspection and Grading
Classification and Market Forms
Handling and Storage
Doneness
Trussing Methods
Cutting Up Chicken
Cooking Poultry and Game Birds
Roasting and Baking
Broiling and Grilling
Sauteing, Pan-frying, and Deep-frying
Simmering and Poaching
Braising
Dressings and Stuffings
Understanding Fish and Shellfish
Fin Fish
Composition and Structure
Special Problems in Cooking Fish
Cutting Fish
Varieties and Characteristics
Handling and Storage
Shellfish
Mollusks
Cephalopods
Crustaceans
Miscellaneous Seafood
Cooking Fish and Shellfish
Baking
Broiling
Sauteing and Pan-frying
Deep-frying
Poaching and Simmering
Mixed Cooking Techniques
Seafood Served Raw
Understanding Vegetables
Controlling Quality Changes During Cooking
Controlling Texture Changes
Controlling Flavor Changes
Controlling Color Changes
Controlling Nutrient Losses
General Rules of Vegetable Cookery
Standards of Quality in Cooked Vegetables
Handling Vegetables
Fresh Vegetables
Processed Vegetables
Production and Holding Problems in Quantity Cooking
Storage
Cooking Vegetables
Boiling and Steaming
Sauteing and Pan-frying
Braising
Baking
Broiling and Grilling
Deep-frying
Potatoes and Other Starches
Potatoes
Understanding Potatoes
Cooking Potatoes
Rice and Other Grains
Understanding Rice
Other Grains and Grain Products
Cooking Rice
Pasta
Understanding Pasta
Cooking Pasta
Salads and Salad Dressings
Salads
Ingredients
Arrangement and Presentation
Recipes and Techniques
Salad Dressings
Ingredients
Emulsions in Salad Dressings
Oil and Vinegar Dressings
Emulsified Dressings
Sandwiches and Hors d'Oeuvres
Sandwiches
Breads
Spreads
Fillings
Types of Sandwiches
Making Sandwiches
Hors d'Oeures
Canapes
Cocktails
Relishes
Dips
Miscellaneous Hors d'Oeuvres
Breakfast Preparation, Dairy Products, and Coffee and Tea
Eggs
Understanding Eggs
Cooking Eggs
Breakfast Breads, Cereals, and Meats
Pancakes and Waffles
French Toast
Cereals
Breakfast Meats
Dairy Products
Milk and Cream
Butter
Cheese
Coffee and Tea
Coffee
Tea
Food Presentation and Garnish
Hot Food Presentation
The Importance of Appearance
Fundamentals of Plating
Garnish
Simple Decorative Techniques
Cold Food Presentation and Buffet Service
Buffet Arrangement and Appearance
Cold Platter Presentation
Hot Foods for Buffets
Bakeshop Production: Basic Principles and Ingredients
Basic Principles of Baking
Formulas and Measurement
Mixing and Gluten Development
The Baking Process
Staling
Ingredients
Flours, Meals, and Starches
Fats
Sugars
Liquids
Eggs
Leavening Agents
Salt, Flavorings, and Spices
Yeast Products
Understanding Yeast Products
Yeast Product Types
Mixing Methods
Steps in Yeast Dough Production
Dough Formulas and Techniques
Bread and Roll Formulas
Rolled-In Doughs: Danish Pastry and Croissants
Makeup Techniques
Metric Conversion Factors
Standard Can Sizes
Approximate Weight-Volume Equivalents of Dry Foods
Kitchen Math Exercises--Metric Versions
Eggs and Safety
Bibliography
Glossary
Index

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