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Study guide to accompany professional cooking / Wayne Gisslen.

By: Material type: TextTextPublisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2018Edition: Ninth editionDescription: vi, 216 pages ; illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781119505631
Subject(s): DDC classification:
  • 23 641.57076 G447s
LOC classification:
  • TX820
Contents:
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.
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Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Books Books Main Library Circulation Section CIR 641.57076 G447s 2018 (Browse shelf(Opens below)) 1-1 Available 025976

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.

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