Professional cooking /
Wayne Gisslen.
- Tenth edition.
- xxi, 1097 pages : color illustrations ; 29 cm
Includes bibliographical references (pages 1056-1057) and index.
1. The Food-Service Industry -- 2. Sanitation and Safety -- 3. Tools and Equipment -- 4. Menus, 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 And other Special Diets -- 28. Sausages and Cured Foods -- 29. Pâtés, 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 -- Appendix 6. Kosher Foods -- Appendix 7. Halal Foods -- Bibliography -- Glossary and Cooking Vocabulary -- Subject Index -- Recipe Index.
The Tenth 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 the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. 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 fundamental skills to apply this knowledge.