Professional Cooking, 7th Edition

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  • Edition: 7th
  • Format: Hardcover
  • Copyright: 2010-01-01
  • Publisher: Wiley
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Supplemental Materials

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  • The eBook copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.


Wayne Gisslen's style of teaching cooking is one that is very well known and has been used for years. He makes sure the particular food is understood before any techniques are taught with the food, which allows a reader to have a complete understanding of cooking. This new edition includes videos on the CD in the back of the book that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking.

Table of Contents

Recipe Contents
The Food Service Industry
Sanitation and Safety
Tools and Equipment
Basic Principles of Cooking and Food Science
Menus, Recipes, and Cost Management
Mise en Place
Stocks and Sauces
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
Legumes, Grains, Pasta, and Other Starches
Cooking for Vegetarian Diets
Salad Dressings and Salads
Hors d'Oeuvres
Breakfast Preparation
Dairy and Beverages
Sausages and Cured Foods
PÔtÚs, Terrines, and Other Cold Foods
Food Presentation and Garnish
Bakeshop Production: Basic Principles and Ingredients
Yeast Products
Quick Breads
Cakes and Icings
Pies and Pastries
Creams, Custards, Puddings, Frozen Desserts, and Sauces
Metric Conversion Factors
Standard Can Sizes
Approximate Weight-Volume Equivalents of Dry Foods
Kitchen Math Exercises: Metric Versions
Eggs and Safety
Glossary and Cooking Vocabular
Table of Contents provided by Publisher. All Rights Reserved.

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