Professional Cooking for Canadian Chefs
eBook - PDF

Professional Cooking for Canadian Chefs

  1. 1,104 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Professional Cooking for Canadian Chefs

About this book

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.

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Yes, you can access Professional Cooking for Canadian Chefs 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
2018
Print ISBN
9781119424727
eBook ISBN
9781119424734
Edition
9
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Cover
  2. Title Page
  3. Copright
  4. Contents
  5. Preface
  6. Acknowledgments
  7. About CulinarE-Companion™
  8. 1 THE FOOD-SERVICE INDUSTRY
  9. 2 SANITATION AND SAFETY
  10. 3 TOOLS AND EQUIPMENT
  11. 4 MENUS, RECIPES, AND COST MANAGEMENT
  12. 5 NUTRITION
  13. 6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE
  14. 7 MISE EN PLACE
  15. 8 STOCKS
  16. 9 SAUCES
  17. 10 SOUPS
  18. 11 UNDERSTANDING VEGETABLES
  19. 12 COOKING VEGETABLES
  20. 13 POTATOES
  21. 14 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES
  22. 15 COOKING METHODS FOR MEAT, POULTRY, AND FISH
  23. 16 UNDERSTANDING MEATS AND GAME
  24. 17 COOKING MEATS AND GAME
  25. 18 UNDERSTANDING POULTRY AND GAME BIRDS
  26. 19 COOKING POULTRY AND GAME BIRDS
  27. 20 UNDERSTANDING FISH AND SHELLFISH
  28. 21 COOKING FISH AND SHELLFISH
  29. 22 SALAD DRESSINGS AND SALADS
  30. 23 SANDWICHES
  31. 24 HORS D’oEUVRES
  32. 25 BREAKFAST PREPARATION
  33. 26 DAIRY AND BEVERAGES
  34. 27 COOKING FOR VEGETARIAN DIETS
  35. 28 SAUSAGES AND CURED FOODS
  36. 29 PÂTÉS, TERRINES, AND OTHER COLD FOODS
  37. 30 FOOD PRESENTATION
  38. 31 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS
  39. 32 YEAST PRODUCTS
  40. 33 QUICK BREADS
  41. 34 CAKES AND ICINGS
  42. 35 COOKIES
  43. 36 PIES AND PASTRIES
  44. 37 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES
  45. APPENDIX 1 Metric Conversion Factors
  46. APPENDIX 2 Standard Can Sizes
  47. APPENDIX 3 Approximate Weight-Volume Equivalents of Dry Foods
  48. APPENDIX 4 Kitchen Math Exercises: Metric Versions
  49. APPENDIX 5 Eggs and Safety
  50. BIBLIOGRAPHY
  51. GLOSSARY AND COOKING VOCABULARY
  52. SUBJECT INDEX
  53. RECIPE INDEX
  54. EULA