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Essentials of Professional Cooking / Edition 1
     

Essentials of Professional Cooking / Edition 1

by Wayne Gisslen, J. Gerard Smith
 

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ISBN-10: 0471202029

ISBN-13: 9780471202028

Pub. Date: 04/04/2003

Publisher: Wiley

Everything foodservice professionals need to know about the kitchen to run their businesses effectively

Tens of thousands of aspiring and professional chefs have looked to Wayne Gisslen’s Professional Cooking to acquire the essential knowledge they need to succeed in the business. Specially designed to meet the on-the-job demands of

Overview

Everything foodservice professionals need to know about the kitchen to run their businesses effectively

Tens of thousands of aspiring and professional chefs have looked to Wayne Gisslen’s Professional Cooking to acquire the essential knowledge they need to succeed in the business. Specially designed to meet the on-the-job demands of foodservice managers, Essentials of Professional Cooking distills core information from this outstanding resource to offer a new streamlined approach to cooking basics–from tools and equipment, sanitation and safety, and cooking principles to recipes, menus, and more. Illustrating general cooking theory with specific applications in the kitchen, this new book details how basic techniques, such as roasting, sautéing, braising, or grilling, are applied to a variety of ingredients. Essentials uses recipes to reinforce technique and features every sort of dish, occasion, and meal category a foodservice manager needs to know, covering breakfast preparation, hors d’oeuvres, soups, sandwiches, sauces, salads, meat, poultry, and fish and shellfish.

Designed for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor® software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original Professional Cooking); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost.

Presenting foodservice managers with all the know-how of the original volume in a highly practical format, Essentials of Professional Cooking is the ideal resource for keeping the kitchen, service, costs, and the daily life of a restaurant in good working order.

Product Details

ISBN-13:
9780471202028
Publisher:
Wiley
Publication date:
04/04/2003
Edition description:
BK&CD-ROM
Pages:
576
Product dimensions:
8.84(w) x 11.14(h) x 1.16(d)

Table of Contents

Prefacevii
Acknowledgmentsxi
1The Food Service Industry2
A Short History of Modern Food Service4
The Organization of Modern Kitchens6
Standards of Professionalism9
2Sanitation and Safety12
Sanitation14
Introduction to Microbiology14
Food-Borne Diseases16
Personal Hygiene19
Food Storage20
Food Handling and Preparation22
Cleaning and Sanitizing Equipment22
Rodent and Insect Control23
Setting Up a System for Food Safety24
Safety26
The Safe Workplace26
Preventing Cuts27
Preventing Burns27
Preventing Fires27
Preventing Injuries from Machines and Equipment28
Preventing Falls28
Preventing Strains and Injuries from Lifting28
3Tools and Equipment30
Introduction to Quantity Food Equipment32
Cooking Equipment33
Processing Equipment39
Holding and Storage Equipment41
Pots, Pans, and Containers42
Measuring Devices44
Knives, Hand Tools, and Small Equipment46
4Basic Cooking Principles50
Heat and Food52
Effects of Heat on Foods52
Heat Transfer53
Cooking Times54
Cooking Methods55
Moist-Heat Methods55
Dry-Heat Methods57
Dry-Heat Methods Using Fat59
Microwave Cooking61
Summary of Cooking Terms62
The Art of Seasoning and Flavoring62
Seasoning and Flavoring Defined63
When to Season and Flavor63
Common Seasoning and Flavoring Ingredients64
Using Herbs and Spices65
5The Recipe: Its Structure and Its Use70
The Written Recipe72
Measurement75
Converting Recipes79
Food Cost83
6The Menu90
Menu Forms and Functions92
Building the Menu94
Nutritional Considerations98
7Mise en Place106
Planning and Organizing Production108
Using the Knife110
Preliminary Cooking and Flavoring116
Preparation for Frying118
Handling Convenience Foods120
8Stocks and Sauces122
Stocks124
Ingredients124
Procedures126
Reductions and Glazes131
Convenience Bases131
Sauces132
Understanding Sauces132
Roux133
Other Thickening Agents136
Finishing Techniques137
Sauce Families139
Production141
9Soups156
Understanding Soups158
Classifications of Soups158
Service of Soups160
Clear Soups161
Consomme161
Vegetable Soups164
Thick Soups166
Cream Soups166
Puree Soups171
Bisques173
Chowders174
10Understanding Meats and Game176
Composition, Structure, and Basic Quality Factors178
Composition178
Structure179
Inspection and Grading180
Aging181
Understanding the Basic Cuts182
Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts182
Bone Structure183
Beef, Lamb, Veal, and Pork Cuts189
Selecting Meats for Your Operation191
Cooking and Handling Meats192
Tenderness and Appropriate Cooking Methods192
Doneness195
Cooking Variety Meats197
Game and Specialty Meats201
Storage of Meats204
11Cooking Meats and Game206
Roasting and Baking208
Broiling, Grilling, and Pan-broiling216
Sauteing, Pan-frying, and Griddling219
Simmering227
Braising229
12Understanding Poultry and Game Birds236
Composition and Structure238
Inspection and Grading239
Classification and Market Forms240
Handling and Storage243
Doneness243
Trussing Methods244
Cutting Up Chicken245
13Cooking Poultry and Game Birds250
Roasting and Baking252
Broiling and Grilling259
Sauteing, Pan-frying, and Deep-frying261
Simmering and Poaching264
Braising267
Dressings and Stuffings270
14Understanding Fish and Shellfish272
Fin Fish274
Composition and Structure274
Special Problems in Cooking Fish274
Cutting Fish275
Varieties and Characteristics278
Handling and Storage283
Shellfish285
Mollusks285
Cephalopods290
Crustaceans291
Miscellaneous Seafood299
15Cooking Fish and Shellfish300
Baking302
Broiling306
Sauteing and Pan-frying307
Deep-frying310
Poaching and Simmering312
Mixed Cooking Techniques318
Seafood Served Raw322
16Understanding Vegetables324
Controlling Quality Changes During Cooking326
Controlling Texture Changes326
Controlling Flavor Changes327
Controlling Color Changes328
Controlling Nutrient Losses330
General Rules of Vegetable Cookery330
Standards of Quality in Cooked Vegetables331
Handling Vegetables331
Fresh Vegetables331
Processed Vegetables344
Production and Holding Problems in Quantity Cooking347
Storage348
17Cooking Vegetables350
Boiling and Steaming352
Sauteing and Pan-frying356
Braising359
Baking361
Broiling and Grilling363
Deep-frying364
18Potatoes and Other Starches368
Potatoes370
Understanding Potatoes370
Cooking Potatoes372
Rice and Other Grains383
Understanding Rice383
Other Grains and Grain Products384
Cooking Rice386
Pasta392
Understanding Pasta392
Cooking Pasta393
19Salads and Salad Dressings400
Salads402
Ingredients402
Arrangement and Presentation407
Recipes and Techniques410
Salad Dressings426
Ingredients426
Emulsions in Salad Dressings428
Oil and Vinegar Dressings428
Emulsified Dressings430
20Sandwiches and Hors d'Oeuvres434
Sandwiches436
Breads436
Spreads437
Fillings437
Types of Sandwiches438
Making Sandwiches439
Hors d'Oeures445
Canapes445
Cocktails448
Relishes449
Dips449
Miscellaneous Hors d'Oeuvres451
21Breakfast Preparation, Dairy Products, and Coffee and Tea452
Eggs454
Understanding Eggs454
Cooking Eggs457
Breakfast Breads, Cereals, and Meats466
Pancakes and Waffles466
French Toast467
Cereals468
Breakfast Meats468
Dairy Products469
Milk and Cream469
Butter472
Cheese472
Coffee and Tea477
Coffee477
Tea479
22Food Presentation and Garnish482
Hot Food Presentation484
The Importance of Appearance484
Fundamentals of Plating484
Garnish487
Simple Decorative Techniques490
Cold Food Presentation and Buffet Service494
Buffet Arrangement and Appearance494
Cold Platter Presentation496
Hot Foods for Buffets498
23Bakeshop Production: Basic Principles and Ingredients500
Basic Principles of Baking502
Formulas and Measurement502
Mixing and Gluten Development505
The Baking Process505
Staling506
Ingredients507
Flours, Meals, and Starches507
Fats508
Sugars510
Liquids511
Eggs512
Leavening Agents512
Salt, Flavorings, and Spices514
24Yeast Products516
Understanding Yeast Products518
Yeast Product Types518
Mixing Methods518
Steps in Yeast Dough Production519
Dough Formulas and Techniques524
Bread and Roll Formulas524
Rolled-In Doughs: Danish Pastry and Croissants527
Makeup Techniques530
Appendix 1Metric Conversion Factors537
Appendix 2Standard Can Sizes537
Appendix 3Approximate Weight-Volume Equivalents of Dry Foods538
Appendix 4Kitchen Math Exercises--Metric Versions539
Appendix 5Eggs and Safety542
Bibliography543
Glossary545
Index553

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