Professional Cooking for Canadian Chefs, Study Guide

Name: Professional Cooking for Canadian Chefs, Study Guide
Price: 5.7 USD
Availability: InStock
ISBN: 9780470041710

ISBN-10: 0470041714

ISBN-13: 9780470041710

Edition: 6th 2007

Authors: Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu Staff

List price: $44.95

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Description:

This is the lastest edition of the best selling undergraduate food prepartion textbook, Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.

Book details

List price: $44.95
Edition: 6th
Copyright year: 2007
Publisher: John Wiley & Sons, Incorporated
Binding: Paperback
Pages: 272
Size: 8.58" wide x 11.10" long x 0.56" tall
Weight: 1.408



The Food Service Industry


Sanitation and Safety


Tools and Equipment


Basic Cooking Principles


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


Salads and Salad Dressings


Sandwiches


Hors d'Oeuvres


Breakfast Preparation


Dairy and Beverages


Sausages and Cured Foods


Pate's, 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


Appendix


Sample Prices