Study guide to accompany professional cooking /
Gisslen, Wayne, 1946-
Study guide to accompany professional cooking / Wayne Gisslen. - Ninth edition - vi, 216 pages ; illustrations ; 28 cm.
The food - service industry -- Sanitation and safety -- Tools and equipment -- Menus, recipes, and cost management -- Nutrition -- Basic principles of cooking and food science -- Mise en place -- Stocks -- Sauces -- Soups -- Understanding vegetables -- Cooking Vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking methods for meat and game -- Understanding poultry and game birds -- Understanding fish and shellfish -- Cooking fish and shellfish -- Salad dressing and salads -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Cooking for vegetarian diets -- Sausages and cured foods -- Pates, terrines and other cold foods -- Food presentation -- Bakeshop production; basic principles and ingredients -- Yeast Products -- Quick breads -- Cakes and Icings -- Cookies -- Pies and Pastries -- Creams , custards puddings, frozen desserts and sauces.
9781119505631
Quantity cooking.
Food service.
Quantity cooking--Examinations --Study guides.
TX820
641.57076 / G447s
Study guide to accompany professional cooking / Wayne Gisslen. - Ninth edition - vi, 216 pages ; illustrations ; 28 cm.
The food - service industry -- Sanitation and safety -- Tools and equipment -- Menus, recipes, and cost management -- Nutrition -- Basic principles of cooking and food science -- Mise en place -- Stocks -- Sauces -- Soups -- Understanding vegetables -- Cooking Vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking methods for meat and game -- Understanding poultry and game birds -- Understanding fish and shellfish -- Cooking fish and shellfish -- Salad dressing and salads -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Cooking for vegetarian diets -- Sausages and cured foods -- Pates, terrines and other cold foods -- Food presentation -- Bakeshop production; basic principles and ingredients -- Yeast Products -- Quick breads -- Cakes and Icings -- Cookies -- Pies and Pastries -- Creams , custards puddings, frozen desserts and sauces.
9781119505631
Quantity cooking.
Food service.
Quantity cooking--Examinations --Study guides.
TX820
641.57076 / G447s