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Professional Cooking by Wayne Gisslen from Wiley
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  • Author:
  • Edition:
    8
  • Text Language:
    eng
  • Publisher Name:
    Wiley
  • Binding Type:
    Hardback
  • ISBN 10:
    1118636724
  • ISBN 13:
    9781118636725
  • Price:
    USD 149.95
  • Publication Date:
    April 7, 2014
  • No. of Page:
    1072
  • Height:
    282.5 mm
  • Width:
    224.0 mm
  • Length:
    45.8 mm
  • Weight:
    91.456 oz

Rights Contact

  • Wiley Transaction
    Wiley
     
Wiley

Offered By Wiley

Wiley's Global Research business is a provider of content-enabled solutions to improve outcomes in research, education and professional practice with online tools, journals, books, databases, reference works and laboratory protocols. With strengths in every major academic, scientific and professiona...

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  • About the Book
  • Book Contents
  • Original Language

Professional Cooking, 8th 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.

Dislaimer :- Any grant of rights shall not apply to any text, illustrations or supplemental material from other sources that may be incorporated in the original Work.

  • Original Language

Chapter 1: The Food-Service Industry

Chapter 2: Sanitation and Safety

Chapter 3: Tools and Equipment

Chapter 4: Menus, Recipes, and Cost Management

Chapter 5: Nutrition

Chapter 6: Basic Principles of Cooking and Food Science

Chapter 7: Mise en Place

Chapter 8: Stocks and Sauces

Chapter 9: Soups

Chapter 10: Understanding Vegetables

Chapter 11: Cooking Vegetables

Chapter 12: Potatoes

Chapter 13: Legumes, Grains, Pasta, and Other Starches

Chapter 14: Cooking Methods for Meat, Poultry, and Fish

Chapter 15: Understanding Meats and Game

Chapter 16: Cooking Meats and Game

Chapter 17: Understanding Poultry and Game Birds

Chapter 18: Cooking Poultry and Game Birds

Chapter 19: Understanding Fish and Shellfish

Chapter 20: Cooking Fish and Shellfish

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: Cooking for Vegetarian Diets

Chapter 27: Sausages and Cured Foods

Chapter 28: Pâtés, Terrines, and  Other Cold Foods

Chapter 29: Food Presentation

Chapter 30: Bakeshop Production: Basic Principles and Ingredients

Chapter 31: Yeast Products

Chapter 32: Quick Breads

Chapter 33: Cakes and Icings

Chapter 34: Cookies

Chapter 35: Pies and Pastries

Chapter 36: Creams, Custards, Puddings, Frozen Desserts, and Sauces

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 and Cooking Vocabular.