Professional cooking
By: Wayne Gisslen ; photography by Gerard Smith
Edition: Eighth edition.
Publisher: Wiley
Published: 2014
Language: eng
Number of pages: 1056
ISBN-13: 9781118636725
Copyright date: 2015
Subjects: Food service; Quantity cooking
Description: "Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen"--
Notes: Includes bibliographical references and index.
Table of contents: title: The food-service industry; title: Sanitation and safety; title: Tools and equipment; title: Menus, recipes, and cost management; title: Nutrition; title: Basic principles of cooking and food science; title: Mise en place; title: Stocks and sauces; title: Soups; title: Understanding vegetables; title: Cooking vegetables; title: Potatoes; title: Legumes, grains, pasta, and other starches; title: Cooking methods for meat, poultry, and fish; title: Understanding meats and game; title: Cooking meats and game; title: Understanding poultry and game birds; title: Cooking poultry and game birds; title: Understanding fish and shellfish; title: Cooking fish and shellfish; title: Salad dressings and salads; title: Sandwiches; title: Hors d'oeuvres; title: Breakfast preparation; title: Dairy and beverages; title: Cooking for vegetarian diets; title: Sausages and cured foods; title: Pâtés, terrines, and other cold foods; title: Food presentation; title: Bakeshop production : basic principles and ingredients; title: Yeast products; title: Quick breads; title: Cakes and icings; title: Cookies; title: Pies and pastries; title: Creams, custards, puddings, frozen desserts, and sauces.