Professional Cooking for Canadian Chefs
9th Edition
Published on 9. February 2018
Book
Hardback
1104 pages
978-1-119-42472-7 (ISBN)
Description
The Ninth Edition of Professional Cooking for Canadian Chefs 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
9th ed.
Language
English
Place of publication
Toronto
Canada
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Dimensions
Height: 279 mm
Width: 241 mm
Thickness: 51 mm
Weight
2845 gr
ISBN-13
978-1-119-42472-7 (9781119424727)
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
Person
WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking-all 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
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
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