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Essentials of Professional Cooking / With Student Workbook and CD

Essentials of Professional Cooking / With Student Workbook and CD - 04 edition

ISBN13: 978-0471311027

Cover of Essentials of Professional Cooking / With Student Workbook and CD 04 (ISBN 978-0471311027)
ISBN13: 978-0471311027
ISBN10: 0471311022
Cover type:
Edition/Copyright: 04
Publisher: John Wiley & Sons, Inc.
Published: 2004
International: No

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Essentials of Professional Cooking / With Student Workbook and CD - 04 edition

ISBN13: 978-0471311027

Wayne Gisslen

ISBN13: 978-0471311027
ISBN10: 0471311022
Cover type:
Edition/Copyright: 04
Publisher: John Wiley & Sons, Inc.

Published: 2004
International: No
Summary

Managers of restaurants and other foodservice operations need to know how to cook - but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.

Table of Contents

1. The Food Service Industry.
2. Sanitation and Safety.
3. Tools and Equipment.
4. Basic Cooking Principles.
5. The Recipe: Its Structure and Its Use.
6. The Menu.
7. Mise en Place.
8. Stocks and Sauces.
9. Soups.
10. Understanding Meats and Game.
11. Cooking Meats and Game.
12. Understanding Poultry and Game.
13. Cooking Poultry and Game.
14. Understanding Fish and Shellfish.
15. Cooking Fish and Shellfish.
16. Understanding Vegetables. 17. Cooking Vegetables.
18. Potatoes and Other Starches.
19. Salads and Salad Dressings.
20. Sandwiches and Hors d'Oeuvres.
21. Breakfast Preparation, Dairy Products, and Coffee and Tea.
22. Sausages and Cured Foods.
23. Pâtés, Terrines, and Other Cold Foods.
24. Food Presentation and Garnish.
25. Recipes from International Cuisines.
26. Bakeshop Production: Basic Principles and Ingredients. Yeast Products.
27. Quick Breads.
28. Cakes and Icings.
29. Cookies.
30. Pies and Pastries.
31. Creams, Custards, Puddings, Frozen Desserts, and Sauces.

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