000			01939nam a2200229Ia 4500
003			NULRC
005			20250520094837.0
008			250520s9999 xx 000 0 und d
020			_a9780470197523
040			_cNULRC
050			_aTX 820 .G57 2011
100			_aGisslen, Wayne _eauthor
245		0	_aProfessional cooking / _cWayne Gisslen
250			_aSeventh Edition
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2011
300			_axxviii, 1088 pages : _bcolor illustrations ; _c28 cm.
365			_bUSD66.01
504			_aIncludes index.
505			_aChapter 1: The Food Service Industry. Chapter 2: Sanitation and Safety. Chapter 3: Tools and Equipment. Chapter 4: Basic Principles of Cooking and Food Science. Chapter 5: Menus, Recipes, and Cost Management. Chapter 6: Nutrition. Chapter 7: Mise en Place. Chapter 8: Stocks and Sauces. Chapter 9: Soups. Chapter 10: Understanding Meats and Game. Chapter 11: Cooking Meats and Game. Chapter 12: Understanding Poultry and Game Birds. Chapter 13: Cooking Poultry and Game Birds. Chapter 14: Understanding Fish and Shellfish. Chapter 15: Cooking Fish and Shellfish. Chapter 16: Understanding Vegetables. Chapter 17: Cooking Vegetables. Chapter 18: Potatoes. Chapter 19: Legumes, Grains, Pasta, and Other Starches. Chapter 20: Cooking for Vegetarian Diets. Chapter 21: Salad Dressings and Salads. Chapter 22: Sandwiches. Chapter 23: Hors d'Oeuvres. Chapter 24: Breakfast Preparation. Chapter 25: Dairy and Beverages. Chapter 26: Sausages and Cured Foods. Chapter 27: Pates, Terrines, and Other Cold Foods. Chapter 28: Food Presentation and Garnish. Chapter 29: Bakeshop Production: Basic Principles and Ingredients. Chapter 30: Yeast Products. Chapter 31: Quick Breads. Chapter 32: Cakes and Icings. Chapter 33: Cookies. Chapter 34: Pies and Pastries. Chapter 35: Creams, Custards, Puddings, Frozen Desserts, and Sauces.
650			_aQUANTITY COOKERY
942			_2lcc _cBK
999			_c4155 _d4155