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Professional Cooking, 9th Edition
ISBN: 9781119399612
Professional Cooking, 9th Edition, written by Wayne Gisslen, is a comprehensive textbook designed for culinary students and professionals. This book has been a cornerstone in the culinary education field for over a decade, reflecting the evolving nature of cooking and related fields such as food safety, nutrition, and dietary practices.
Who Uses It?
Primarily, this book is used by culinary students, instructors, and professionals in the food industry. It serves as a foundational resource for those looking to master the essentials of cooking techniques and ingredients. Whether you're a beginner or an experienced chef, Professional Cooking provides a detailed exploration of cooking principles and practices.
History and Editions
The 9th edition of Professional Cooking was released in February 2018. This edition has been updated to address user feedback, incorporating the latest research and discussions on food safety, nutrition, and dietary practices. The core material remains focused on the essentials—comprehensive understanding of ingredients and basic cooking techniques—that are the foundation of success in the kitchen. The book also emphasizes the development of manual skills to apply this knowledge effectively.
Author and Other Works
Wayne Gisslen is the author of Professional Cooking. Gisslen is renowned for his clear and concise writing style, which makes complex culinary concepts accessible to a wide range of readers. He has written several other books on cooking and culinary arts, including Professional Cooking: Basic Techniques and Professional Cooking: Techniques of Healthy Cuisine.
Key Features
ISBNs and Formats
Publication Details
Other Editions and Formats
While there are no other editions or formats listed specifically for this ISBN, it is important to note that Wiley often publishes updated editions or special editions of their textbooks. For the most accurate and up-to-date information, it is recommended to check directly with Wiley or eCampus.com.
Related ISBNs:
This detailed information section provides a quick reference for all the available formats and sources for Professional Cooking, 9th Edition, making it easier to find and access the book in the preferred format.
WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking—all published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.
Preface xiii
Acknowledgments xv
1 The Food-Service Industry 1
A History of Modern Food Service 2
Cooking in the Twentieth and Twenty-First Centuries 5
The Organization of Modern Kitchens 8
2 Sanitation and Safety 15
Food Hazards 16
Managing Food Safety 25
Managing Workplace Safety 36
3 Tools and Equipment 41
Cooking Equipment 42
Processing, Holding, and Storage Equipment 49
Pots, Pans, and Containers 54
Measuring Devices, Hand Tools, and Small Equipment 56
4 Menus, Recipes, and Cost Management 63
Menus 64
Recipes 74
Measurement 78
Kitchen Math 82
5 Nutrition 97
Nutrients 98
Balanced Diets and Menus 102
6 Basic Principles of Cooking and Food Science 111
Heat and Food 112
Heat Management 115
Cooking Methods 118
Emulsions 125
Building Flavor 127
7 Mise En Place 139
Planning and Organizing Production 140
Using the Knife 143
Other Mise En Place Tasks 151
8 Stocks 159
Ingredients 160
Procedures 164
Reductions and Glazes 172
Convenience Bases 172
9 Sauces 175
Sauce Structure 176
Sauce Families 184
Sauce Production 186
10 Soups 231
Understanding Soups 232
Clear Soups 234
Thickened Soups 244
11 Understanding Vegetables 273
Controlling Changes During Cooking 274
General Cooking
And Quality Factors 279
Handling Fresh Vegetables 281
Handling Processed Vegetables 306
12 Cooking Vegetables 311
Boiling and Steaming 312
Sautéing and Pan-Frying 327
Braising 332
Baking 336
Broiling and Grilling 342
Deep-Frying 345
13 Potatoes 351
Understanding Potatoes 352
Cooking Potatoes 355
14 Legumes, Grains, Pasta, and Other Starches 373
Dried Legumes 374
Grains 382
Pasta, Noodles, and Dumplings 400
15 Cooking Methods for Meat, Poultry, and Fish 419
Roasting and Baking 420
Barbecuing 426
Broiling and Grilling 430
Sautéing 432
Pan-Frying 436
Deep-Frying 438
Simmering and Submersion Poaching 440
Shallow Poaching 443
Steaming 446
Braising 447
Sous Vide Cooking 452
16 Understanding Meats and Game 457
Composition and Structure 458
Basic Quality Factors 459
The Basic Cuts 462
Meat Selection, Fabrication, and Storage 470
Cooking and Handling Meats 476
Variety Meats, Game, and Specialty Meats 484
17 Cooking Meats and Game 493
Roasting, Baking, and Barbecuing 494
Broiling, Grilling, and Pan-Broiling 507
Sautéing and Pan-Frying 512
Simmering, Submersion Poaching, Steaming, and Sous Vide 517
Braising 523
18 Understanding Poultry and Game Birds 533
Identification 534
Handling and Cooking 540
19 Cooking Poultry and Game Birds 547
Roasting and Baking 548
Broiling and Grilling 559
Sautéing, Pan-Frying, and Deep-Frying 566
Simmering, Submersion Poaching, Steaming, and Sous Vide 576
Braising 585
Dressings and Stuffings 591
20 Understanding Fish and Shellfish 595
Fin Fish: Varieties, Market Forms, and Fabrication 596
Handling and Cooking 606
Shellfish: Mollusks and Cephalopods 610
Shellfish: Crustaceans and Other Seafood 616
21 Cooking Fish and Shellfish 625
Baking 626
Broiling and Grilling 632
Sautéing and Pan-Frying 638
Deep-Frying 644
Poaching and Simmering 648
Steaming, Sous Vide, and Mixed Cooking Techniques 653
Seafood Served Raw 661
22 Salad Dressings and Salads 667
Salad Dressings 668
Salad Ingredients 678
Salad Presentation 688
Procedures and Recipes 691
23 Sandwiches 725
Sandwich Components 726
Preparing Sandwiches 729
24 Hors D’oeuvres 745
Serving Hors D’oeuvres 746
Canapés 746
Cocktails and Relishes 750
Dips 751
Miscellaneous Hors D’oeuvres 754
25 Breakfast Preparation 773
Eggs 774
Breakfast Breads, Cereals, and Meats 790
26 Dairy and Beverages 797
Milk, Cream, and Butter 798
Cheese 801
Coffee and Tea 810
27 Cooking for Vegetarian Diets 817
Understanding Vegetarian Diets 818
Menus for Vegetarian Diets 820
28 Sausages and Cured Foods 839
Curing and Smoking 840
Sausages 845
29 Pâtés, Terrines, and Other Cold Foods 859
The Handling and Service of Cold Dishes 860
Aspic 861
Special Forcemeat Dishes 864
Terrines Based On Mousselines Or Gelatin 875
Foie Gras, Liver Terrines, and Rillettes 881
30 Food Presentation 887
Hot Food Presentation 888
Cold Food Presentation and Buffet Service 898
31 Bakeshop Production: Basic Principles and Ingredients 903
Formulas and Measurement 904
Mixing, Baking, and Storing Processes 907
Ingredients 909
32 Yeast Products 921
Yeast Dough Production 922
Laminated Doughs 932
Makeup Techniques 936
33 Quick Breads 943
Mixing and Production Methods 944
34 Cakes and Icings 951
Mixing Procedures 952
Handling and Baking Cake Batters 957
Icing Production
And Application 966
35 Cookies 977
Cookie Characteristics
And Their Causes 978
Mixing Methods 979
Types and Makeup Methods 980
Panning, Baking, and Cooling 982
36 Pies and Pastries 991
Pie Doughs 992
Assembling and Baking Pies 996
Pie Fillings 998
Pastries, Meringues, and Fruit Desserts 1005
37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 1017
Syrups and Dessert Sauces 1018
Basic Custards and Creams 1021
Puddings 1026
Bavarians, Chiffons, Mousses, and Soufflés 1028
Frozen Desserts 1033
Appendix 1 Metric Conversion Factors 1036
Appendix 2 Standard Can Sizes 1036
Appendix 3 Approximate Weight-Volume Equivalents of Dry Foods 1037
Appendix 4 Kitchen Math Exercises: Metric Versions 1038
Appendix 5 Eggs and Safety 1040
Bibliography 1041
Glossary and Cooking Vocabulary 1043
Subject Index 1061
Recipe Index 1070
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