Essentials of Professional Cooking, Student Workbook

by Wayne Gisslen (Long Lake, Minnesota)

• ISBN13: 9780471309710
• ISBN10: 0471309710
• Edition: Student
• Format: Paperback
• Copyright: 2003-04-01
• Publisher: Wiley

Summary

Managers of restaurants and other foodservice operations need to know how to cook-but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Table of Contents

Preface

Acknowledgments

The Food Service Industry

Sanitation and Safety

Tools and Equipment

Basic Cooking Principles

The Recipe: It's Structure and Its Use

The Menu

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 and Other Starches

Salads and Salad Dressings

Sandwiches and Hors d'Oeuvres

Breakfast Preparation, Dairy Products, and Coffee and Tea

Food Presentation and Garnish

Bakeshop Production: Basic Principles and Ingredients

Yeast Products

Appendix

Metric Conversion Factors

Appendix

Standard Can Sizes

Appendix

Approximate Weight-Volume Equivalents of Dry Foods

Appendix

Kitchen Math Exercises-Metric Versions

Appendix

Eggs and Safety

Bibliography

Glossary

Index

Table of Contents provided by Publisher. All Rights Reserved.