Amazon cover image
Image from Amazon.com

Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith.

By: Material type: TextTextPublisher: Hoboken, New Jersey : Wiley, [2015]Edition: Eighth editionDescription: xiv, 1056 pages : color illustrations ; 29 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781118636725
  • 1118636724
  • 9780470840016
  • 0470840013
Subject(s): Genre/Form: DDC classification:
  • 641.5/7 23
LOC classification:
  • TX820 .G54 2015
Other classification:
  • CKB068000
Online resources:
Contents:
The food-service industry -- Sanitation and safety -- Tools and equipment -- Menus, recipes, and cost management -- Nutrition -- Basic principles of cooking and food science -- Mise en place -- Stocks and sauces --Soups -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking methods for meat, poultry, and fish -- 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 -- Salad dressings and salads -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Cooking for vegetarian diets -- Sausages and cured foods -- P�at�es, terrines, and other cold foods -- Food presentation -- 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: "Professional Cooking, Eighth Edition 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. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen"--
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds Course reserves
Two Hour Reserve Two Hour Reserve Karen H. Huntsman Library Items Available at the Front Desk 641.57 G4472p 1 Available 38060007485428

Introduction to Foods

Total holds: 0

Registeration card for E-Companion recipe management software for Professional cooking included.

Includes bibliographical references (pages 1031-1032) and index.

The food-service industry -- Sanitation and safety -- Tools and equipment -- Menus, recipes, and cost management -- Nutrition -- Basic principles of cooking and food science -- Mise en place -- Stocks and sauces --Soups -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking methods for meat, poultry, and fish -- 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 -- Salad dressings and salads -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Cooking for vegetarian diets -- Sausages and cured foods -- P�at�es, terrines, and other cold foods -- Food presentation -- Bakeshop production : basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces.

"Professional Cooking, Eighth Edition 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. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen"--

There are no comments on this title.

to post a comment.

Powered by Koha