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" Essentials of professional cooking / "
Wayne Gisslen ; photography by J. Gerard Smith
| Document Type
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BL
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| Record Number
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641314
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| Doc. No
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dltt
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| Main Entry
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Gisslen, Wayne,1946-
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| Title & Author
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Essentials of professional cooking /\ Wayne Gisslen ; photography by J. Gerard Smith
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| Edition Statement
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Second edition
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| Page. NO
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ix, 582 pages ;; 29 cm
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| ISBN
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9781118998700
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: 1118998707
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| Bibliographies/Indexes
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Includes bibliographical references and index
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| Contents
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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 and sauces -- Soups -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking methods for meat, poultry, and fish -- Understanding meats and game -- Cooking meats and game -- Understanding poultry and game birds -- Cooking poultry and game birds -- Understanding fish and shellfish -- Cooking fish and shellfish -- Salad dressings and salads -- Sandwiches and hors d'oeuvres -- Food presentation -- Bakeshop production: basic principles and ingredients -- Quick breads, cakes, and cookies
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| Subject
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Quantity cooking
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| Subject
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Food service
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| Dewey Classification
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641.5/7
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| LC Classification
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TX820.G524 2016
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