Professional Cooking for Canadian Chefs

Name: Professional Cooking for Canadian Chefs
Availability: OutOfStock
ISBN: 9780471663775

ISBN-10: 0471663778

ISBN-13: 9780471663775

Edition: 6th 2007 (Revised)

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

List price: $75.00

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Book details

List price: $75.00
Edition: 6th
Copyright year: 2007
Publisher: John Wiley & Sons, Incorporated
Binding: Hardcover
Pages: 1088
Size: 8.82" wide x 11.04" long x 1.85" tall
Weight: 5.940
Language: English



Recipe Contents


About Le Cordon Bleu


Foreword


Preface


Acknowledgments



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 Dï¿½Ç²Oeuvres



Breakfast Preparation



Dairy and Beverages



Sausages and Cured Foods



Pï¿½ï¿½ï¿½ï¿½tï¿½ï¿½Â©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



Metric Conversion Factors.ï¿½ï¿½



Standard Can Size



Approximate Weightï¿½ï¿½ï¿½Volume Equivalents of Dry Foods



Kitchen Math Exercisesï¿½ï¿½ Metric Versions



Eggs and Safety


Bibliography


Glossary


U.S.ï¿½ï¿½ U.K. Cooking Vocabulary


Frenchï¿½ï¿½ï¿½English Cooking Vocabulary


Subject Index


Recipe Index