Professional cooking / Wayne Gisslen.
Material type:
TextPublisher: Hoboken, New Jersey : John Wiley & Sons, Inc., c2019Edition: Ninth edition. Asia Regional editionDescription: xix, 1083 pages : color illustrations ; 29 cmContent type: text Media type: unmediated Carrier type: volume ISBN: 9781119585961 [paerback]Subject(s): Quantity cooking | Food service | Quantity cooking | CookingDDC classification: | Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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College Library Reserved (Main) | 641.57 G44 2019 (Browse shelf) | Available | 3UCBL000027340 |
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| 626 Sk41 1996 Critical explorations / | 629.895 M74 2015 The TAB book of Arduino projects : | 641.302 W93 2016 Eating clean for dummies / | 641.57 G44 2019 Professional cooking / | 641.57 T41 2019 3G handy guide : | 641.5946 B62 1981 Authentic Spanish cooking : | 641.824 Ea79 2011 Easy pies and pastries / |
Includes bibliographical references, glossary, and index.
1 The food service industry -- 2 Sanitation and safety -- 3 Tools and equipment -- 4 Menus, recipes, and cost management -- 5 Nutrition -- 6 Basic principles of cooking and food science -- 7 Mise en place -- 8 Stocks -- 9 Sauces -- 10 Soups -- 11 Understanding vegetables -- 12 Cooking vegetables -- 13 Potatoes -- 14 Legumes, grains, pasta, and other starches -- 15 Cooking methods for meat, poultry, and fish -- 16 Understanding meats and game -- 1 7Cooking meats and game -- 18 Understanding poultry and gam birds -- 19 Cooking poultry and game birds -- 20 Understanding fish and shellfish -- 21 Cooking fish and shellfish -- 22 Salad dressing and salads -- 23 Sandwiches -- 24 Hors D'oeuvres -- 25 Breakfast preparation -- 26 Dairy and beverages -- 27 Cooking for vegetarian diets -- 28 Sausages and cured foods -- 29 Pates, terrines, and other cold foods -- 30 Food presentation -- 31 Bakeshop production: basic principles and ingredients -- 32 Yeast products -- 33 Quick breads -- 34 Cakes and icings --35 Cookies -- 36 Pies and pastries -- 37 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"-- Provided by publisher
Adult
Osorno, Rene College of Hospitality Management HRM
English
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