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.
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.
WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking--all published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.
Inhaltsangabe
Preface. Acknowledgments. The Food Service Industry. Sanitation and Safety. Tools and Equipment. Basic Cooking Principles. The Recipe: It's Structure and Its Use. The Menu. Mise en Place. Stocks and Sauces. Soups. Understanding Meats and Game. Cooking Meats and Game. Understanding Poultry and Game Birds. Cooking Poultry and Game Birds. Understanding Fish and Shellfish. Cooking Fish and Shellfish. Understanding Vegetables. Cooking Vegetables. Potatoes and Other Starches. Salads and Salad Dressings. Sandwiches and Hors d'Oeuvres. Breakfast Preparation, Dairy Products, and Coffee and Tea. Food Presentation and Garnish. Bakeshop Production: Basic Principles and Ingredients. Yeast Products. 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. Index.
Preface. Acknowledgments. The Food Service Industry. Sanitation and Safety. Tools and Equipment. Basic Cooking Principles. The Recipe: It's Structure and Its Use. The Menu. Mise en Place. Stocks and Sauces. Soups. Understanding Meats and Game. Cooking Meats and Game. Understanding Poultry and Game Birds. Cooking Poultry and Game Birds. Understanding Fish and Shellfish. Cooking Fish and Shellfish. Understanding Vegetables. Cooking Vegetables. Potatoes and Other Starches. Salads and Salad Dressings. Sandwiches and Hors d'Oeuvres. Breakfast Preparation, Dairy Products, and Coffee and Tea. Food Presentation and Garnish. Bakeshop Production: Basic Principles and Ingredients. Yeast Products. 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. Index.
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