Professional Cooking
by Gisslen, Wayne; Smith, J. GerardEdition: 8th
Format: Hardcover
Pub. Date: 2014-04-07
Publisher(s): John Wiley & Sons Inc
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Summary
Professional Cooking continues to be the best-selling book for the introductory cooking courses in culinary programs. Gisslen’s provides a clear approach to explaining procedures and techniques, and then reinforces the learning through recipes. The 8th edition sharpens the focus on basic cooking methods and food science. Cooking methods have always been the emphasis of Professional Cooking, but the new organization of the text brings the basic procedures into a more prominent position, making it easier for instructors to teach these fundamentals. Methods are supported by an understanding of the principles of food science, which receives additional attention in this Eighth Edition. In keeping with this important trend, the revision of Professional Cooking includes expanded coverage of developments in sous vide cooking and molecular gastronomy.
Table of Contents
Contents
Chapter 1: The Food-Service Industry
Chapter 2: Sanitation and Safety
Chapter 3: Tools and Equipment
Chapter 4: Menus, Recipes, and Cost Management
Chapter 5: Nutrition
Chapter 6: Basic Principles of Cooking and Food Science
Chapter 7: Mise en Place
Chapter 8: Stocks and Sauces
Chapter 9: Soups
Chapter 10: Understanding Vegetables
Chapter 11: Cooking Vegetables
Chapter 12: Potatoes
Chapter 13: Legumes, Grains, Pasta, and Other Starches
Chapter 14: Cooking Methods for Meat, Poultry, and Fish
Chapter 15: Understanding Meats and Game
Chapter 16: Cooking Meats and Game
Chapter 17: Understanding Poultry and Game Birds
Chapter 18: Cooking Poultry and Game Birds
Chapter 19: Understanding Fish and Shellfish
Chapter 20: Cooking Fish and Shellfish
Chapter 21: Salad Dressings and Salads
Chapter 22: Sandwiches
Chapter 23: Hors d’Oeuvres
Chapter 24: Breakfast Preparation
Chapter 25: Dairy and Beverages
Chapter 26: Cooking for Vegetarian Diets
Chapter 27: Sausages and Cured Foods
Chapter 28: Pâtés, Terrines, and Other Cold Foods
Chapter 29: Food Presentation
Chapter 30: Bakeshop Production: Basic Principles and Ingredients
Chapter 31: Yeast Products
Chapter 32: Quick Breads
Chapter 33: Cakes and Icings
Chapter 34: Cookies
Chapter 35: Pies and Pastries
Chapter 36: 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.
Bibliography.
Glossary and Cooking Vocabular.
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