000			02916nam a2200361 i 4500
999			_c278435 _d278435
003			OSt
005			20190226154151.0
008			170620s2019 njua gr 001 0 eng d
010			_a2014007176
020			_a9781119399612
040			_aUT _beng _cUT _erda
041	0		_aeng
049			_aUTRF _c1
050	0	0	_aTX820 _b.G54 2019
082	0	0	_a641.5/7 _223
092	0		_a641.57 _bG535p _b2015 _bREF
100	0	0	_aGisslen, Wayne, _d1946- _eauthor
245	1	0	_aProfessional cooking / _cWayne Gisslen ; photography by J. Gerard Smith.
250			_aNinth edition
264		4	_aHoboken, New Jersey : _bJohn Wiley & Sons, _c[2019]
264		0	_c©2019
300			_axix, 1083 pages : _bcolor illustrations ; _c29 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references (pages 1041-1042) and index.
505	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.
520			_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.
650	0	0	_aCookery.
650	0	0	_aFoodservice.
650		0	_aQuantity cooking.
942			_2lcc _c6