Professional Cooking 8th Edition by Wayne Gisslen 9781118636725 1118636724

1 THE FOOD-SERVICE INDUSTRY

A History of Modern Food Service

The Organization of Modern Kitchens

Standards of Professionalism

2 SANITATION AND SAFETY

SANITATION

Food Hazards

Personal Hygiene

Food Storage

Food Handling and Preparation

Cleaning and Sanitizing Equipment

Rodent and Insect Control

Setting Up a System for Food Safety

SAFETY

The Safe Workplace

Preventing Cuts

Preventing Burns

Preventing and Dealing with Fires

Preventing Injuries from Machines and Equipment

Preventing Falls

Preventing Strains and Injuries from Lifting

3 TOOLS AND EQUIPMENT

Introduction to Quantity Food Equipment

Cooking Equipment

Processing Equipment

Holding and Storage Equipment

Pots, Pans, and Containers

Measuring Devices

Knives, Hand Tools, and Small Equipment

4 MENUS, RECIPES, AND COST MANAGEMENT

Menu Forms and Functions

Building the Menu

The Written Recipe

Measurement

Converting Recipes

Food Cost Calculations

Controlling Food Costs

5 NUTRITION

Nutrients

The Balanced Diet

Cooking Healthful Meals

6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE

BASIC CONCEPTS IN FOOD SCIENCE

What Is Heat?

Effects of Heat on Foods

Emulsions

Heat Transfer

Heat Management

COOKING METHODS

Conventional Cooking Methods

Microwave Cooking

Cooking Sous Vide

Molecular Gastronomy

Summary of Cooking Terms

BUILDING FLAVOR

Building Flavor Profiles

Seasoning and Flavoring Ingredients

Using Herbs and Spices

7 MISE EN PLACE

Planning and Organizing Production

Using the Knife

Preliminary Cooking and Flavoring

Preparation for Frying

Handling Convenience Foods

8 STOCKS AND SAUCES

STOCKS

Ingredients

Procedures

Reductions and Glazes

Convenience Bases

SAUCES

Understanding Sauces

Roux

Other Thickening Agents

Finishing Techniques

Sauce Families

Production

9 SOUPS

UNDERSTANDING SOUPS

Classifications of Soups

Service of Soups

CLEAR SOUPS

Broths

Consommé

Vegetable Soups

Other Clear Soups

THICK SOUPS

Cream Soups

Purée Soups

Bisques

Chowders

SPECIALTY SOUPS AND NATIONAL SOUPS

10 UNDERSTANDING VEGETABLES

CONTROLLING QUALITY CHANGES DURING COOKING

Controlling Texture Changes

Controlling Flavor Changes

Controlling Color Changes

Controlling Nutrient Losses

General Rules of Vegetable Cookery

Standards of Quality in Cooked Vegetables

HANDLING VEGETABLES

Fresh Vegetables

Processed Vegetables

Production and Holding Problems in Quantity Cooking

Storage

11 COOKING VEGETABLES

Boiling and Steaming

Sautéing and Pan-Frying

Braising

Baking

Broiling and Grilling

Deep-Frying

12 POTATOES

Understanding Potatoes

Cooking Potatoes

13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES

Dried Legumes

Grains

Pasta, Noodles, and Dumplings

14 COOKING METHODS FOR MEAT, POULTRY, AND FISH

Roasting and Baking

Barbecuing

Broiling and Grilling

Sautéing

Pan-Frying

Deep-Frying

Simmering and Submersion Poaching

Shallow Poaching

Steaming

Braising

Sous Vide Cooking

15 UNDERSTANDING MEATS AND GAME

COMPOSITION, STRUCTURE, AND BASIC QUALITY FACTORS

Composition

Structure

Inspection and Grading

Aging

UNDERSTANDING THE BASIC CUTS

Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts

Bone Structure

Beef, Lamb, Veal, and Pork Cuts

Selecting Meats for Your Operation

Fabricating Meat

COOKING AND HANDLING MEATS

Tenderness and Appropriate Cooking Methods

Doneness

Cooking Variety Meats

Game and Specialty Meats

Storage of Meats

16 COOKING MEATS AND GAME

Roasting, Baking, and Barbecuing

Broiling, Grilling, and Pan-Broiling

Sautéing and Pan-Frying

Simmering, Submersion Poaching, Steaming, and Sous Vide

Braising

17 UNDERSTANDING POULTRY AND GAME BIRDS

Composition and Structure

Inspection and Grading

Classification and Market Forms

Handling and Storage

Doneness

Trussing Methods

Cutting Up Chicken

18 COOKING POULTRY AND GAME BIRDS

Roasting and Baking

Broiling and Grilling

Sautéing, Pan-Frying, and Deep-Frying

Simmering, Submersion Poaching, Steaming, and Sous Vide

Braising

Dressings and Stuffings

19 UNDERSTANDING FISH AND SHELLFISH

FIN FISH

Composition and Structure

Special Problems in Cooking Fish

Cutting Fish

Varieties and Characteristics

Handling and Storage

Shellfish

Mollusks

Cephalopods

Crustaceans

Miscellaneous Seafood

20 COOKING FISH AND SHELLFISH

Baking

Broiling and Grilling

Sautéing and Pan-Frying

Deep-Frying

Poaching and Simmering

Steaming, Sous Vide, and Mixed Cooking Techniques

Seafood Served Raw

21 SALAD DRESSINGS AND SALADS

SALAD DRESSINGS

Ingredients

Oil-and-Vinegar Dressings

Emulsified Dressings

Other Dressings

SALADS

Types of Salads

Ingredients

Arrangement and Presentation

Recipes and Techniques

22 SANDWICHES

Breads

Spreads

Fillings

Types of Sandwiches

Making Sandwiches

23 HORS D’OEUVRES

Serving Hors d’Oeuvres

Canapés

Cocktails

Relishes

Dips

Miscellaneous Hors d’Oeuvres

24 BREAKFAST PREPARATION

EGGS

Understanding Eggs

Cooking Eggs

BREAKFAST BREADS, CEREALS, AND MEATS

Pancakes and Waffles

French Toast

Cereals

Breakfast Meats

25 DAIRY AND BEVERAGES

DAIRY PRODUCTS

Milk and Cream

Butter

Cheese

COFFEE AND TEA

Coffee

Tea

26 COOKING FOR VEGETARIAN DIETS

Understanding Vegetarian Diets

Menus for Vegetarian Diets

27 SAUSAGES AND CURED FOODS

Curing and Smoking

Sausages

28 PÂTÉS, TERRINES, AND OTHER COLD FOODS

The Handling and Service of Cold Dishes

Aspic

Special Forcemeat Dishes

Terrines Based on Mousselines

Terrines and Other Molds with Gelatin

Foie Gras, Liver Terrines, and Rillettes

29 FOOD PRESENTATION

HOT FOOD PRESENTATION

Fundamentals of Plating

COLD FOOD PRESENTATION AND BUFFET SERVICE

Buffet Arrangement and Appearance

Cold Platter Presentation

30 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS

BASIC PRINCIPLES OF BAKING

Formulas and Measurement

Mixing and Gluten Development

The Baking Process

Staling

INGREDIENTS

Flours, Meals, and Starches

Fats

Sugars

Liquids

Eggs

Leavening Agents

Salt, Flavorings, and Spices

31 YEAST PRODUCTS

UNDERSTANDING YEAST PRODUCTS

Yeast Product Types

Mixing Methods

Steps in Yeast Dough Production

DOUGH FORMULAS AND TECHNIQUES

Bread and Roll Formulas

Rolled-In Doughs: Danish Pastry and Croissants

Makeup Techniques

32 QUICK BREADS

Mixing and Production Methods

Formulas

33 CAKES AND ICINGS

UNDERSTANDING CAKE MAKING

Basic Mixing Methods

Cake Formula Types

Scaling and Panning

Baking and Cooling

Common Cake Faults and Their Causes

Altitude Adjustments

CAKE FORMULAS

Creaming Method

Two-Stage Method

Foaming Methods

ICINGS: PRODUCTION AND APPLICATION

Producing and Handling Basic Types

Assembling and Icing Cakes

34 COOKIES

Cookie Characteristics and Their Causes

Mixing Methods

Types and Makeup Methods

Panning, Baking, and Cooling

35 PIES AND PASTRIES

PIES

Pie Doughs

Assembly and Baking

Fillings

PASTRIES, MERINGUES, AND FRUIT DESSERTS

Puff Pastry

Éclair Paste

Meringues

Fruit Desserts

36 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES

Sugar Cooking

Basic Custards and Creams

Puddings

Bavarians, Chiffons, Mousses, and Soufflés

Frozen Desserts

Dessert Sauces