02916nam a2200361 i 4500 278435 278435 OSt 20190226154151.0 170620s2019 njua gr 001 0 eng d 2014007176 9781119399612 UT eng UT rda eng UTRF 1 TX820 .G54 2019 641.5/7 23 641.57 G535p 2015 REF Gisslen, Wayne, 1946- author Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith. Ninth edition Hoboken, New Jersey : John Wiley & Sons, [2019] ©2019 xix, 1083 pages : color illustrations ; 29 cm. rdacontent text rdamedia unmediated rdacarrier volume Includes bibliographical references (pages 1041-1042) and index. 1. 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. The 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. Cookery. Foodservice. Quantity cooking. lcc 6 0 0 lcc 0 0 12 12 7 2019-02-20 97 166.62 8 17 TX820 .G54 2019 50000003259867 2024-10-17 10:52:24 2024-09-16 c. 1 166.62 2019-02-20 6