Essentials of Professional Cooking
eBook - PDF

Essentials of Professional Cooking

  1. 592 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Essentials of Professional Cooking

About this book

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

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Yes, you can access Essentials of Professional Cooking by Wayne Gisslen in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Wiley
Year
2015
Print ISBN
9781118998700
eBook ISBN
9781119030720
Edition
2
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Cover
  2. Title Page
  3. Copyright
  4. Contents
  5. Preface
  6. Acknowledgments
  7. About CulinarE-Companion™
  8. About WileyPLUS Learning Space
  9. 1 THE FOOD-SERVICE INDUSTRY
  10. 2 SANITATION AND SAFETY
  11. 3 TOOLS AND EQUIPMENT
  12. 4 MENUS, RECIPES, AND COST MANAGEMENT
  13. 5 NUTRITION
  14. 6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE
  15. 7 MISE EN PLACE
  16. 8 STOCKS AND SAUCES
  17. 9 SOUPS
  18. 10 UNDERSTANDING VEGETABLES
  19. 11 COOKING VEGETABLES
  20. 12 POTATOES
  21. 13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES
  22. 14 COOKING METHODS FOR MEAT, POULTRY, AND FISH
  23. 15 UNDERSTANDING MEATS AND GAME
  24. 16 COOKING MEATS AND GAME
  25. 17 UNDERSTANDING POULTRY AND GAME BIRDS
  26. 18 COOKING POULTRY AND GAME BIRDS
  27. 19 UNDERSTANDING FISH AND SHELLFISH
  28. 20 COOKING FISH AND SHELLFISH
  29. 21 SALAD DRESSINGS AND SALADS
  30. 22 SANDWICHES AND HORS D’OEUVRES
  31. 23 FOOD PRESENTATION
  32. 24 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS
  33. 25 QUICK BREADS, CAKES, AND COOKIES
  34. APPENDIX 1 Metric Conversion Factors
  35. APPENDIX 2 Standard Can Sizes
  36. APPENDIX 3 Approximate Weight-Volume Equivalents of Dry Foods
  37. APPENDIX 4 Kitchen Math Exercises: Metric Versions
  38. APPENDIX 5 Eggs and Safety
  39. BIBLIOGRAPHY
  40. GLOSSARY AND COOKING VOCABULARY
  41. INDEX
  42. EULA