TY  - BOOK
AU  - Gisslen,Wayne
TI  - Study guide to accompany professional cooking
SN  - 9781119505631
AV  - TX820 
U1  - 641.57076 23
PY  - 2018///
CY  - Hoboken, New Jersey
PB  - John Wiley & Sons, Inc.
KW  - Quantity cooking
KW  - Food service
KW  - Examinations
KW  - Study guides
N1  - 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
ER  -