Study Guide to accompany Professional Cooking
8th Edition
Published on 21. July 2014
Book
Paperback/Softback
224 pages
978-1-118-63675-6 (ISBN)
Description
This is the study guide to accompany Professional Cooking, 8e Professional Cooking, Eighth Edition 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. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
More details
Other editions
New editions
Wayne Gisslen
Professional Cooking, 9e Study Guide
Book
04/2018
9th Edition
Wiley
€53.23
Article exhausted; check for reprint
Previous edition
Wayne Gisslen
Professional Cooking 7E College Version Study Guide
Book
05/2010
Wiley
€164.64
Article exhausted; check for reprint
Person
Wayne Gisslen is the bestselling author of many cook books including Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.
Content
1 The Food-Service Industry, 1 2 Sanitation and Safety, 5
3 Tools and Equipment, 9
4 Menus, Recipes, and Cost Management, 15
5 Nutrition, 29
6 Basic Principles of Cooking and Food Science, 33
7 Mise en Place, 39
8 Stocks and Sauces, 43
9 Soups, 53
10 Understanding Vegetables, 59
11 Cooking Vegetables, 63
12 Potatoes, 69
13 Legumes, Grains, Pasta, and Other Starches, 77
14 Cooking Methods for Meat, Poultry, and Fish, 85
15 Understanding Meats and Game, 93
16 Cooking Meats and Game, 101
17 Understanding Poultry and Game Birds, 107
18 Cooking Poultry and Game Birds, 111
19 Understanding Fish and Shellfish, 117
20 Cooking Fish and Shellfish, 121
21 Salad Dressings and Salads, 127
22 Sandwiches, 135
23 Hors d'Oeuvres, 139
24 Breakfast Preparation, 143
25 Dairy and Beverages, 147
26 Cooking for Vegetarian Diets, 153
27 Sausages and Cured Foods, 159
28 Pates, Terrines, and Other Cold Foods, 163
29 Food Presentation, 167
30 Bakeshop Production: Basic Principles and Ingredients, 171
31 Yeast Products, 177
32 Quick Breads, 181
33 Cakes and Icings, 183
34 Cookies, 189
35 Pies and Pastries, 193
36 Creams, Custards, Puddings, Frozen Desserts, and Sauces, 199
Appendix
Sample Prices, 207
3 Tools and Equipment, 9
4 Menus, Recipes, and Cost Management, 15
5 Nutrition, 29
6 Basic Principles of Cooking and Food Science, 33
7 Mise en Place, 39
8 Stocks and Sauces, 43
9 Soups, 53
10 Understanding Vegetables, 59
11 Cooking Vegetables, 63
12 Potatoes, 69
13 Legumes, Grains, Pasta, and Other Starches, 77
14 Cooking Methods for Meat, Poultry, and Fish, 85
15 Understanding Meats and Game, 93
16 Cooking Meats and Game, 101
17 Understanding Poultry and Game Birds, 107
18 Cooking Poultry and Game Birds, 111
19 Understanding Fish and Shellfish, 117
20 Cooking Fish and Shellfish, 121
21 Salad Dressings and Salads, 127
22 Sandwiches, 135
23 Hors d'Oeuvres, 139
24 Breakfast Preparation, 143
25 Dairy and Beverages, 147
26 Cooking for Vegetarian Diets, 153
27 Sausages and Cured Foods, 159
28 Pates, Terrines, and Other Cold Foods, 163
29 Food Presentation, 167
30 Bakeshop Production: Basic Principles and Ingredients, 171
31 Yeast Products, 177
32 Quick Breads, 181
33 Cakes and Icings, 183
34 Cookies, 189
35 Pies and Pastries, 193
36 Creams, Custards, Puddings, Frozen Desserts, and Sauces, 199
Appendix
Sample Prices, 207