Essentials of professional cooking / Wayne Gisslen
Material type:
TextPublisher: Hoboken, New Jersey : John Wiley & Sons, Inc., c2004Description: xiv, 562 pages : illustrations ; 29 cm. 1 CD-ROM (4 3/4 in.)Content type: text Media type: unmediated Carrier type: volumeISBN: 0471202029 [hardbound]Subject(s): Quantity cooking | Food serviceDDC classification: Online resources: Contributor biographical information | Table of contents | Publisher description | Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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Library Use Only | 641.57 G44 2004 (Browse shelf) | Available | 3UCBL000017713 |
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
HRM
English
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