ISBN-10:
0471311022
ISBN-13:
9780471311027
Pub. Date:
04/04/2003
Publisher:
Wiley
Essentials of Professional Cooking, Textbook and NRAEF Student Workbook / Edition 1

Essentials of Professional Cooking, Textbook and NRAEF Student Workbook / Edition 1

by Wayne Gisslen

Hardcover

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Product Details

ISBN-13: 9780471311027
Publisher: Wiley
Publication date: 04/04/2003
Pages: 576
Product dimensions: 8.80(w) x 11.22(h) x 1.01(d)

Table of Contents

1. The Food Service Industry.
2. Sanitation and Safety.
3. Tools and Equipment.
4. Basic Cooking Principles.
5. The Recipe: Its Structure and Its Use.
6. The Menu.
7. Mise en Place.
8. Stocks and Sauces.
9. Soups.
10. Understanding Meats and Game.
11. Cooking Meats and Game.
12. Understanding Poultry and Game Birds.
13. Cooking Poultry and Game Birds.
14. Understanding Fish and Shellfish.
15. Cooking Fish and Shellfish.
16. Understanding Vegetables.
17. Cooking Vegetables.
18. Potatoes and Other Starches.
19. Salads and Salad Dressings.
20. Sandwiches and Hors d'Oeuvres.
21. Breakfast Preparation, Dairy Products, and Coffee and Tea.
22. Sausages and Cured Foods.
23. Pâtés, Terrines, and Other Cold Foods.
24. Food Presentation and Garnish.
25. Recipes from International Cuisines.
26. Bakeshop Production: Basic Principles and Ingredients.
27. Yeast Products and Bread
28. Desserts

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