Professional Cooking, 9e Study Guide, Study Guide
eBook - PDF

Professional Cooking, 9e Study Guide, Study Guide

  1. 240 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Professional Cooking, 9e Study Guide, Study Guide

About this book

This is the study guide to accompany Professional Cooking, 9e

The Ninth Edition of Professional Cooking 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, 9e Study Guide, Study Guide 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
9781119505631
eBook ISBN
9781119505655
Edition
9
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Cover
  2. Title Page
  3. Copyright
  4. To the Student
  5. Contents
  6. 1 The Food-Service Industry
  7. 2 Sanitation and Safety
  8. 3 Tools and Equipment
  9. 4 Menus, Recipes, and Cost Management
  10. 5 Nutrition
  11. 6 Basic Principles of Cooking and Food Science
  12. 7 Mise en Place
  13. 8 Stocks
  14. 9 Sauces
  15. 10 Soups
  16. 11 Understanding Vegetables
  17. 12 Cooking Vegetables
  18. 13 Potatoes
  19. 14 Legumes, Grains, Pasta, and Other Starches
  20. 15 Cooking Methods for Meat, Poultry, and Fish
  21. 16 Understanding Meats and Game
  22. 17 Cooking Meats and Game
  23. 18 Understanding Poultry and Game Birds
  24. 19 Cooking Poultry and Game Birds
  25. 20 Understanding Fish and Shellfish
  26. 21 Cooking Fish and Shellfish
  27. 22 Salad Dressings and Salads
  28. 23 Sandwiches
  29. 24 Hors d’Oeuvres
  30. 25 Breakfast Preparation
  31. 26 Dairy and Beverages
  32. 27 Cooking for Vegetarian Diets
  33. 28 Sausages and Cured Foods
  34. 29 Pâtés, Terrines, and Other Cold Foods
  35. 30 Food Presentation
  36. 31 Bakeshop Production: Basic Principles and Ingredients
  37. 32 Yeast Products
  38. 33 Quick Breads
  39. 34 Cakes and Icings
  40. 35 Cookies
  41. 36 Pies and Pastries
  42. 37 Creams, Custards, Puddings, Frozen Desserts, and Sauces
  43. Appendix: Sample Prices
  44. Notes
  45. EULA