Professional Cooking, Study Guide, 6th Edition

by Wayne Gisslen (Long Lake, Minnesota)

• ISBN13: 9780471663751
• ISBN10: 0471663751
• Edition: 6th
• Format: Paperback
• Copyright: 2006-03-01
• Publisher: Wiley

Summary

Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * 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 features user-friendly navigation and robust content

Table of Contents

The Food Service Industry	p. 1
Sanitation and Safety	p. 5
Tools and Equipment	p. 13
Basic Cooking Principles	p. 19
Menus, Recipes, and Cost Management	p. 27
Nutrition	p. 41
Mise en Place	p. 47
Stocks and Sauces	p. 51
Soups	p. 63
Understanding Meats and Game	p. 71
Cooking Meats and Game	p. 81
Understanding Poultry and Game Birds	p. 91
Cooking Poultry and Game Birds	p. 95
Understanding Fish and Shellfish	p. 105
Cooking Fish and Shellfish	p. 111
Understanding Vegetables	p. 119
Cooking Vegetables	p. 125
Potatoes	p. 133
Legumes, Grains, Pasta, and Other Starches	p. 141
Cooking for Vegetarian Diets	p. 151
Salads and Salad Dressings	p. 157
Sandwiches	p. 169
Hors d'Oeuvres	p. 175
Breakfast Preparation	p. 181
Dairy and Beverages	p. 185
Sausages and Cured Foods	p. 193
Pates, Terrines, and Other Cold Foods	p. 199
Food Presentation and Garnish	p. 205
Bakeshop Production: Basic Principles and Ingredients	p. 211
Yeast Products	p. 219
Quick Breads	p. 223
Cakes and Icings	p. 227
Cookies	p. 233
Pies and Pastries	p. 237
Creams, Custards, Puddings, Frozen Desserts, and Sauces	p. 243
Sample Prices	p. 251
Table of Contents provided by Ingram. All Rights Reserved.