000			03058cam a2200313 i 4500
001			20234459
003			OSt
005			20250924111259.0
008			171229t2025 njua b 001 0 eng
020			_a9781394290208
040			_aDLC _beng _cDLC _erda _dDLC
042			_apcc
050	0	0	_aTX820 _b.G54 2025
082	0	0	_a641.5/7 _223
100	1		_aGisslen, Wayne, _d1946- _eauthor.
245	1	0	_aProfessional cooking / _cWayne Gisslen.
250			_aTenth edition.
264		1	_aHoboken, New Jersey : _bWiley, _c2025
300			_axxi, 1097 pages : _bcolor illustrations ; _c29 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 1056-1057) and index.
505			_a1. 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.
520			_aThe 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.
650		0	_aQuantity cooking.
650		0	_aFood service.
942			_2lcc _c29
999			_c304573 _d304573