Gisslen, Wayne 1946- creator author. text nju 2018 Ninth edition monographic eng

print

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. Wayne Gisslen. Quantity cooking Food service Quantity cooking Examinations Study guides TX820 641.57076 G447s 9781119505631 CSPC 230928 20231006163158.0 eng