Gisslen, Wayne, 1946-
Essentials of professional cooking / Wayne Gisslen - Hoboken, New Jersey : John Wiley & Sons, Inc., c2004. - xiv, 562 pages : illustrations ; 29 cm. 1 CD-ROM (4 3/4 in.)
Includes bibliographical references and index
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 Stock and sauces -- 9 Soups -- 10 Understanding meats and game -- 11 Cooking meats and game -- 12 Understanding poultry and game birds -- 13 Cooking poultry and game birds -- 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 dressing -- 20 Sandwiches and hors d'oeuvres -- 21 Breakfast preparation, diary products, and coffee and tea -- 22 Food presentation and garnish -- 23 Bakeshop productions: basic principles and ingredients -- 24 Yeast products
English
0471202029 [hardbound]
2002191066
Quantity cooking.
Food service.
Essentials of professional cooking / Wayne Gisslen - Hoboken, New Jersey : John Wiley & Sons, Inc., c2004. - xiv, 562 pages : illustrations ; 29 cm. 1 CD-ROM (4 3/4 in.)
Includes bibliographical references and index
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 Stock and sauces -- 9 Soups -- 10 Understanding meats and game -- 11 Cooking meats and game -- 12 Understanding poultry and game birds -- 13 Cooking poultry and game birds -- 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 dressing -- 20 Sandwiches and hors d'oeuvres -- 21 Breakfast preparation, diary products, and coffee and tea -- 22 Food presentation and garnish -- 23 Bakeshop productions: basic principles and ingredients -- 24 Yeast products
English
0471202029 [hardbound]
2002191066
Quantity cooking.
Food service.