Essentials of Professional Cooking
2. Edition May 2015
592 Pages, Hardcover
Wiley & Sons Ltd
ISBN:
978-1-118-99870-0
John Wiley & Sons
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection--without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
1: The Food Service Industry
2: Sanitation and Safety
3: Tools and Equipment
4 Menus, Recipes, and Cost Management
5: Nutrition
6: Basic Principles of Cooking and Food Science
7: Mise en Place
8: Stocks and Sauces
9: Soups
10: Understanding Vegetables
11: Cooking Vegetables
12: Potatoes
13: Legumes, Grains, Pasta, and Other Starches
14: Cooking Methods for Meat, Poultry, and Fish
15: Understanding Meats and Game
16: Cooking Meats and Game
17: Understanding Poultry and Game Birds
18: Cooking Poultry and Game Birds
19: Understanding Fish and Shellfish
20: Cooking Fish and Shellfish
21: Salad Dressings and Salads
22: Sandwiches and Hors d'Oeuvres
23: Dairy and Eggs
24: Food Presentation
25: Bakeshop Production: Basic Principles and Ingredients
28: Quick Breads, Cakes, and Cookies
Glossary
Subject Index
Recipe Index
2: Sanitation and Safety
3: Tools and Equipment
4 Menus, Recipes, and Cost Management
5: Nutrition
6: Basic Principles of Cooking and Food Science
7: Mise en Place
8: Stocks and Sauces
9: Soups
10: Understanding Vegetables
11: Cooking Vegetables
12: Potatoes
13: Legumes, Grains, Pasta, and Other Starches
14: Cooking Methods for Meat, Poultry, and Fish
15: Understanding Meats and Game
16: Cooking Meats and Game
17: Understanding Poultry and Game Birds
18: Cooking Poultry and Game Birds
19: Understanding Fish and Shellfish
20: Cooking Fish and Shellfish
21: Salad Dressings and Salads
22: Sandwiches and Hors d'Oeuvres
23: Dairy and Eggs
24: Food Presentation
25: Bakeshop Production: Basic Principles and Ingredients
28: Quick Breads, Cakes, and Cookies
Glossary
Subject Index
Recipe Index
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.