02797nam a2200313 i 4500003000400000005001700004008004100021010001500062020001800077040002100095041000800116050002100124082001600145100003500161245007600196250001800272264005400290264001100344300005300355336002100408337002500429338002300454504006900477505137800546520050701924650001302431650001702444650002202461OSt20190226154151.0170620s2019    njua   gr     001 0 eng d  a2014007176  a9781119399612  aUTbengcUTerda0 aeng00aTX820b.G54 201900a641.5/722300aGisslen, Wayne,d1946-eauthor10aProfessional cooking /cWayne Gisslen ; photography by J. Gerard Smith.  aNinth edition 4aHoboken, New Jersey :bJohn Wiley & Sons,c[2019] 0c©2019  axix, 1083 pages :bcolor illustrations ;c29 cm.  2rdacontentatext  2rdamediaaunmediated  2rdacarrieravolume  aIncludes bibliographical references (pages 1041-1042) and index.0 a1. The Food-Service Industry -- 2. Sanitation and Safety -- 3. Tools and Equipment -- 4. Menu, Recipes, and Cost Management -- 5. Nutrition -- 6. Basic Principles of Cooking and Food Science -- 7. Mise en Place -- 8. Stocks -- 9. Sauces -- 10. Soups -- 11. Understanding Vegetables -- 12. Cooking Vegetables -- 13. Potatoes -- 14. Legumes, Grains, Pasta, and Other Starches -- 15. Cooking Methods for Meat, Poultry, and Fish -- 16. Understanding Meats and Game -- 17. Cooking Meats and Game -- 18. Understanding Poultry and Game Birds -- 19. Cooking Poultry and Game Birds -- 20. Understanding Fish and Shellfish -- 21. Cooking Fish and Shellfish -- 22. Salad Dressings and Salads -- 23. Sandwiches -- 24. Hors D’Oeuvres -- 25. Breakfast Preparation -- 26. Dairy and Beverages -- 27. Cooking for Vegetarian Diets -- 28. Sausages and Cured Food -- 29. Pates, Terrines, and Other Cold Foods -- 30. Food Presentation -- 31. Bakeshop Production: Basic Principles and Ingredients -- 32. Yeast Products -- 33. Quick Breads -- 34. Cakes and Icings -- 35. Cookies -- 36. Pies and Pastries -- 37. Creams, Custards, Puddings, Frozen Desserts, and Sauces -- Appendix 1: Metric Conversion Factors -- Appendix 2: Standard Can Sizes -- Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods -- Appendix 4: Kitchen Math Exercises: Metric Versions -- Appendix 5: Eggs and Safety.  aThe 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.00aCookery.00aFoodservice. 0aQuantity cooking.