An edition of Professional cooking
(2014)
Professional cooking
Eighth edition.
by Wayne Gisslen
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"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"--
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Table of Contents
The food-service industry
Sanitation and safety
Tools and equipment
Menus, recipes, and cost management
Nutrition
Basic principles of cooking and food science
Mise en place
Stocks and sauces
Soups
Understanding vegetables
Cooking vegetables
Potatoes
Legumes, grains, pasta, and other starches
Cooking methods for meat, poultry, and fish
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
Salad dressings and salads
Sandwiches
Hors d'oeuvres
Breakfast preparation
Dairy and beverages
Cooking for vegetarian diets
Sausages and cured foods
Pâtés, terrines, and other cold foods
Food presentation
Bakeshop production : basic principles and ingredients
Yeast products
Quick breads
Cakes and icings
Cookies
Pies and pastries
Creams, custards, puddings, frozen desserts, and sauces.
Edition Notes
Includes bibliographical references and index.
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History
- Created July 18, 2019
- 6 revisions
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| December 20, 2023 | Edited by ImportBot | import existing book |
| November 12, 2020 | Edited by MARC Bot | import existing book |
| November 12, 2020 | Edited by MARC Bot | import existing book |
| October 10, 2020 | Edited by ImportBot | import existing book |
| July 18, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record |