Essentials of Professional Cooking / Edition 1

Essentials of Professional Cooking / Edition 1

by Wayne Gisslen
     
 

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

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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.

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Product Details

ISBN-13:
9780471202028
Publisher:
Wiley
Publication date:
04/04/2003
Edition description:
BK&CD-ROM
Pages:
576
Sales rank:
614,893
Product dimensions:
8.60(w) x 10.90(h) x 1.10(d)

Table of Contents

Preface
Acknowledgments
1The Food Service Industry2
2Sanitation and Safety12
Sanitation14
Safety26
3Tools and Equipment30
4Basic Cooking Principles50
Heat and Food52
Cooking Methods55
The Art of Seasoning and Flavoring62
5The Recipe: Its Structure and Its Use70
6The Menu90
7Mise en Place106
8Stocks and Sauces122
Stocks124
Sauces132
9Soups156
Understanding Soups158
Clear Soups161
Thick Soups166
10Understanding Meats and Game176
Composition, Structure, and Basic Quality Factors178
Understanding the Basic Cuts182
Cooking and Handling Meats192
11Cooking Meats and Game206
12Understanding Poultry and Game Birds236
13Cooking Poultry and Game Birds250
14Understanding Fish and Shellfish272
Fin Fish274
Shellfish285
15Cooking Fish and Shellfish300
16Understanding Vegetables324
Controlling Quality Changes During Cooking326
Handling Vegetables331
17Cooking Vegetables350
18Potatoes and Other Starches368
Potatoes370
Rice and Other Grains383
Pasta392
19Salads and Salad Dressings400
Salads402
Salad Dressings426
20Sandwiches and Hors D'Oeuvres434
Sandwiches436
Hors D'Oeuvres445
21Breakfast Preparation, Dairy Products, and Coffee and Tea452
Eggs454
Breakfast Breads, Cereals, and Meats466
Dairy Products469
Coffee and Tea477
22Food Presentation and Garnish482
Hot Food Presentation484
Cold Food Presentation and Buffet Service494
23Bakeshop Production: Basic Principles and Ingredients500
Basic Principles of Baking502
Ingredients507
24Yeast Products516
Understanding Yeast Products518
Dough Formulas and Techniques524
App. 1Metric Conversion Factors537
App. 2Standard Can Sizes537
App. 3Approximate Weight-Volume Equivalents of Dry Foods538
App. 4Kitchen Math Exercises - Metric Versions539
App. 5Eggs and Safety542
Bibliography543
Glossary545
Index553

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