Professional Cooking, 10e Student Study Guide
10th Edition
Published on 29. March 2025
Book
Paperback/Softback
240 pages
978-1-394-33264-9 (ISBN)
Description
This is the study guide to accompany Professional Cooking, 10e
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 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.
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 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.
More details
Edition
10th edition
Language
English
Place of publication
New York
United States
Target group
College/higher education
Dimensions
Height: 267 mm
Width: 211 mm
Thickness: 15 mm
Weight
454 gr
ISBN-13
978-1-394-33264-9 (9781394332649)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Wayne Gisslen
Professional Cooking, 9e Study Guide
Book
04/2018
9th Edition
Wiley
€53.23
Article exhausted; check for reprint
Person
WAYNE GISSLEN is the author of the bestselling Professional Cooking and Professional Baking, published by Wiley. A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food and beverage consultant.
Content
1 The Food-Service Industry 1
2 Sanitation and Safety 5
3 Tools and Equipment 13
4 Menus, Recipes, and Cost Management 19
5 Nutrition 33
6 Basic Principles of Cooking and Food Science 37
7 Mise en Place 43
8 Stocks 47
9 Sauces 51
10 Soups 59
11 Understanding Vegetables 67
12 Cooking Vegetables 71
13 Potatoes 77
14 Legumes, Grains, Pasta, and Other Starches 85
15 Cooking Methods for Meat, Poultry, and Fish 93
16 Understanding Meats and Game 101
17 Cooking Meats and Game 109
18 Understanding Poultry and Game Birds 115
19 Cooking Poultry and Game Birds 119
20 Understanding Fish and Shellfis, 125
21 Cooking Fish and Shellfish 129
22 Salad Dressings and Salads 135
23 Sandwiches 143
24 Hors d'Oeuvres, 147 25 Breakfast Preparation 151
26 Dairy and Beverages 155
27 Cooking for Vegetarian and Other Special Diets 161
28 Sausages and Cured Foods 167
29 Pates, Terrines, and Other Cold Foods 171
30 Food Presentation 175
31 Bakeshop Production: Basic Principles and Ingredients 179
32 Yeast Products 185
33 Quick Breads 189
34 Cakes and Icings 191
35 Cookies 197
36 Pies and Pastries 201
37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 207
Appendix
Sample Prices 215
2 Sanitation and Safety 5
3 Tools and Equipment 13
4 Menus, Recipes, and Cost Management 19
5 Nutrition 33
6 Basic Principles of Cooking and Food Science 37
7 Mise en Place 43
8 Stocks 47
9 Sauces 51
10 Soups 59
11 Understanding Vegetables 67
12 Cooking Vegetables 71
13 Potatoes 77
14 Legumes, Grains, Pasta, and Other Starches 85
15 Cooking Methods for Meat, Poultry, and Fish 93
16 Understanding Meats and Game 101
17 Cooking Meats and Game 109
18 Understanding Poultry and Game Birds 115
19 Cooking Poultry and Game Birds 119
20 Understanding Fish and Shellfis, 125
21 Cooking Fish and Shellfish 129
22 Salad Dressings and Salads 135
23 Sandwiches 143
24 Hors d'Oeuvres, 147 25 Breakfast Preparation 151
26 Dairy and Beverages 155
27 Cooking for Vegetarian and Other Special Diets 161
28 Sausages and Cured Foods 167
29 Pates, Terrines, and Other Cold Foods 171
30 Food Presentation 175
31 Bakeshop Production: Basic Principles and Ingredients 179
32 Yeast Products 185
33 Quick Breads 189
34 Cakes and Icings 191
35 Cookies 197
36 Pies and Pastries 201
37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 207
Appendix
Sample Prices 215