Professional Cooking for Canadian Chefs, 6th Edition

by Wayne Gisslen (Long Lake, Minnesota); Mary Ellen Griffin; Le Cordon Bleu (France)

• ISBN13: 9780471663775
• ISBN10: 0471663778
• Edition: 6th
• Format: Hardcover
• Copyright: 2007-01-01
• Publisher: Wiley

Summary

What's new in the Sixth Edition: Over 100 new recipes-including an entire chapter on different types of vegetarian diets Updated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggs Expanded and updated information-featuring a contemporary look at presenting and garnishing and a detailed history of modern food service Nearly 1,200 illustrations and photos-highlighting ingredients, step-by-step techniques, and plated dishes in splendid visual detail Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages New culinarE-Companion recipe management software that contains every recipe from the book

Table of Contents

Recipe Contents.About Le Cordon Bleu.Foreword.Preface.Acknowledgments.Chapter 1. The Food Service Industry.Chapter 2. Sanitation and Safety.Chapter 3. Tools and Equipment.Chapter 4. Basic Cooking Principles.Chapter 5. Menus, Recipes, and Cost Management.Chapter 6. Nutrition.Chapter 7. Mise en Place.Chapter 8. Stocks and Sauces.Chapter 9. Soups.Chapter 10. Understanding Meats and Game.Chapter 11. Cooking Meats and Game.Chapter 12. Understanding Poultry and Game Birds.Chapter 13. Cooking Poultry and Game Birds.Chapter 14. Understanding Fish and Shellfish.Chapter 15. Cooking Fish and Shellfish.Chapter 16. Understanding Vegetables.Chapter 17. Cooking Vegetables.Chapter 18. Potatoes.Chapter 19. Legumes, Grains, Pasta, and Other Starches.Chapter 20. Cooking for Vegetarian Diets.Chapter 21. Salads and Salad Dressings.Chapter 22. Sandwiches.Chapter 23. Hors D'Oeuvres.Chapter 24. Breakfast Preparation.Chapter 25. Dairy and Beverages.Chapter 26. Sausages and Cured Foods.Chapter 27. P'tés, Terrines, and Other Cold Foods.Chapter 28. Food Presentation and Garnish.Chapter 29. Bakeshop Production: Basic Principles and Ingredients.Chapter 30. Yeast Products.Chapter 31. Quick Breads.Chapter 32. Cakes and Icings.Chapter 33. Cookies.Chapter 34. Pies and Pastries.Chapter 35. Creams, Custards, Puddings, Frozen Desserts, and Sauces.Appendix 1: Metric Conversion Factors. Appendix 2: Standard Can Size.Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods.Appendix 4: Kitchen Math Exercises'Metric Versions.Appendix 5: Eggs and Safety.Bibliography.Glossary.U.S.'U.K. Cooking Vocabulary.French-English Cooking Vocabulary.Subject Index.Recipe Index.