Essentials of Professional Cooking
eBook - PDF

Essentials of Professional Cooking

  1. 576 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Essentials of Professional Cooking

Book details
Table of contents
Citations

About This Book

Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.

Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

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Yes, you can access Essentials of Professional Cooking by Wayne Gisslen in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Wiley
Year
2006
ISBN
9780471469162
Edition
1
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Cover
  2. Title Page
  3. Contents
  4. Preface
  5. Acknowledgments
  6. Chapter 1: The Food Service Industry
  7. Chapter 2: Sanitation and Safety
  8. Chapter 3: Tools and Equipment
  9. Chapter 4: Basic Cooking Principles
  10. Chapter 5: The Recipe: Its Structure and Its Use
  11. Chapter 6: The Menu
  12. Chapter 7: Mise en Place
  13. Chapter 8: Stocks and Sauces
  14. Chapter 9: Soups
  15. Chapter 10: Understanding Meats and Game
  16. Chapter 11: Cooking Meats and Game
  17. Chapter 12: Understanding Poultry and Game Birds
  18. Chapter 13: Cooking Poultry and Game Birds
  19. Chapter 14: Understanding Fish and Shellfish
  20. Chapter 15: Cooking Fish and Shellfish
  21. Chapter 16: Understanding Vegetables
  22. Chapter 17: Cooking Vegetables
  23. Chapter 18: Potatoes and Other Starches
  24. Chapter 19: Salads and Salad Dressings
  25. Chapter 20: Sandwiches and Hors d’Oeuvres
  26. Chapter 21: Breakfast Preparation, Dairy Products, and Coffee and Tea
  27. Chapter 22: Food Presentation and Garnish
  28. Chapter 23: Bakeshop Production: Basic Principles and Ingredients
  29. Chapter 24: Yeast Products
  30. Appendix 1
  31. Appendix 2
  32. Appendix 3
  33. Appendix 4
  34. Appendix 5
  35. Bibliography
  36. Glossary
  37. Index