Professional Cooking Study Guide 9th Edition by Wayne Gisslen ISBN 1119505631 978-1119505631

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Product details: 

ISBN 10: 1119505631 

ISBN 13: 978-1119505631

Author: Wayne Gisslen

The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials–the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

Table of contents: 

1 The Food-Service Industry 1

2 Sanitation and Safety 5

3 Tools and Equipment 13

4 Menus, Recipes, and Cost Management 19

5 Nutrition 33

6 Basic Principles of Cooking and Food Science 37

7 Mise en Place 43

8 Stocks 47

9 Sauces 51

10 Soups 59

11 Understanding Vegetables 67

12 Cooking Vegetables 71

13 Potatoes 77

14 Legumes, Grains, Pasta, and Other Starches 85

15 Cooking Methods for Meat, Poultry, and Fish 93

16 Understanding Meats and Game 101

17 Cooking Meats and Game 109

18 Understanding Poultry and Game Birds 115

19 Cooking Poultry and Game Birds 119

20 Understanding Fish and Shellfish 125

21 Cooking Fish and Shellfish 129

22 Salad Dressings and Salads 135

23 Sandwiches 143

24 Hors d’Oeuvres 147

25 Breakfast Preparation 151

26 Dairy and Beverages 155

27 Cooking for Vegetarian Diets 161

28 Sausages and Cured Foods 167

29 Pâtés, Terrines, and Other Cold Foods 171

30 Food Presentation 175

31 Bakeshop Production: Basic Principles and Ingredients 179

32 Yeast Products 185

33 Quick Breads 189

34 Cakes and Icings 191

35 Cookies 197

36 Pies and Pastries 201

37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 207

Appendix: Sample Prices 215

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