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Professional cooking / Wayne Gisslen

By: Gisslen, Wayne [author]Material type: Text

TextPublication details: New Jersey : John Wiley & Sons, Inc., c2007Edition: Sixth EditionDescription: xxxii, 1056 pages : color illustrations ; 28 cmISBN: 047166376X Subject(s): QUANTITY COOKERY | FOOD SERVICELOC classification: TX 820 .G57 2007

Contents:

The food service industry -- Sanitation and safety -- Tools and equipment -- Basic cooking principles -- Menus, recipes, and cost management -- Nutrition -- 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 -- Legumes, grains, pasta, and other starches -- Cooking for vegetarian diets -- Salads and salad dressings -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Sausages and cured foods -- Pates, terrines, and other cold foods -- Food presentation and garnish -- Bakeshop production : basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces.

Summary: Presents step-by-step instructions for professional cooking techniques; covers cooking principles, sanitation and safety, nutrition, tools and equipment, and cost management; contains 1,200 recipes; and includes Wiley CulinarE-Companion software on a CD-ROM, providing all of the recipes from the book and the ability to modify them, create shopping lists, and perform other tasks.

Item type:

Books

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 820 .G57 2007 (Browse shelf (Opens below))	c.1	Available		NULIB000001903

Includes index.

The food service industry --
Sanitation and safety --
Tools and equipment --
Basic cooking principles --
Menus, recipes, and cost management --
Nutrition --
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 --
Legumes, grains, pasta, and other starches --
Cooking for vegetarian diets --
Salads and salad dressings --
Sandwiches --
Hors d'oeuvres --
Breakfast preparation --
Dairy and beverages --
Sausages and cured foods --
Pates, terrines, and other cold foods --
Food presentation and garnish --
Bakeshop production : basic principles and ingredients --
Yeast products --
Quick breads --
Cakes and icings --
Cookies --
Pies and pastries --
Creams, custards, puddings, frozen desserts, and sauces.

Presents step-by-step instructions for professional cooking techniques; covers cooking principles, sanitation and safety, nutrition, tools and equipment, and cost management; contains 1,200 recipes; and includes Wiley CulinarE-Companion software on a CD-ROM, providing all of the recipes from the book and the ability to modify them, create shopping lists, and perform other tasks.

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