Essentials of Professional Cooking / Edition 1

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Overview

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, sauteing, 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.
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Editorial Reviews

From the Publisher
“…an invaluable tool for restaurant managers…” (Restaurant, 5th October 2005)
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Product Details

  • ISBN-13: 9780471202028
  • Publisher: Wiley
  • Publication date: 4/4/2003
  • Edition description: BK&CD-ROM
  • Edition number: 1
  • Pages: 576
  • Sales rank: 752,607
  • Product dimensions: 8.60 (w) x 10.90 (h) x 1.10 (d)

Table of Contents

Preface
Acknowledgments
1 The Food Service Industry 2
2 Sanitation and Safety 12
Sanitation 14
Safety 26
3 Tools and Equipment 30
4 Basic Cooking Principles 50
Heat and Food 52
Cooking Methods 55
The Art of Seasoning and Flavoring 62
5 The Recipe: Its Structure and Its Use 70
6 The Menu 90
7 Mise en Place 106
8 Stocks and Sauces 122
Stocks 124
Sauces 132
9 Soups 156
Understanding Soups 158
Clear Soups 161
Thick Soups 166
10 Understanding Meats and Game 176
Composition, Structure, and Basic Quality Factors 178
Understanding the Basic Cuts 182
Cooking and Handling Meats 192
11 Cooking Meats and Game 206
12 Understanding Poultry and Game Birds 236
13 Cooking Poultry and Game Birds 250
14 Understanding Fish and Shellfish 272
Fin Fish 274
Shellfish 285
15 Cooking Fish and Shellfish 300
16 Understanding Vegetables 324
Controlling Quality Changes During Cooking 326
Handling Vegetables 331
17 Cooking Vegetables 350
18 Potatoes and Other Starches 368
Potatoes 370
Rice and Other Grains 383
Pasta 392
19 Salads and Salad Dressings 400
Salads 402
Salad Dressings 426
20 Sandwiches and Hors D'Oeuvres 434
Sandwiches 436
Hors D'Oeuvres 445
21 Breakfast Preparation, Dairy Products, and Coffee and Tea 452
Eggs 454
Breakfast Breads, Cereals, and Meats 466
Dairy Products 469
Coffee and Tea 477
22 Food Presentation and Garnish 482
Hot Food Presentation 484
Cold Food Presentation and Buffet Service 494
23 Bakeshop Production: Basic Principles and Ingredients 500
Basic Principles of Baking 502
Ingredients 507
24 Yeast Products 516
Understanding Yeast Products 518
Dough Formulas and Techniques 524
App. 1 Metric Conversion Factors 537
App. 2 Standard Can Sizes 537
App. 3 Approximate Weight-Volume Equivalents of Dry Foods 538
App. 4 Kitchen Math Exercises - Metric Versions 539
App. 5 Eggs and Safety 542
Bibliography 543
Glossary 545
Index 553
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