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Professional Cooking (Unbranded) :College Version.

紀錄類型:	書目-語言資料,印刷品 : 單行本
正題名/作者:	Professional Cooking (Unbranded) :/
其他題名:	College Version.
作者:	Gisslen, Wayne.
其他作者:	Gisslen,.
面頁冊數:	1 online resource (1060 pages)
標題:	Food service.;Quantity cooking. -
電子資源:	Click to View - 點擊此處查看電子書全文
ISBN:	9780470073650

Professional Cooking (Unbranded) :College Version.
Gisslen, Wayne.

Professional Cooking (Unbranded) :College Version. - 6th ed. - 1 online resource (1060 pages)

Intro -- PROFESSIONAL COOKING, Sixth Edition -- Contents -- Recipe Contents -- Preface -- Acknowledgments -- Reviewers -- Chapter 1: The Food Service Industry -- A HISTORY OF MODERN FOOD SERVICE -- THE ORGANIZATION OF MODERN KITCHENS -- STANDARDS OF PROFESSIONALISM -- Chapter 2: Sanitation and Safety -- SANITATION -- FOOD HAZARDS -- PERSONAL HYGIENE -- FOOD STORAGE -- FOOD HANDLING AND PREPARATION -- CLEANING AND SANITIZING EQUIPMENT -- RODENT AND INSECT CONTROL -- SETTING UP A SYSTEM FOR FOOD SAFETY -- SAFETY -- THE SAFE WORKPLACE -- PREVENTING CUTS -- PREVENTING BURNS -- PREVENTING FIRES -- PREVENTING INJURIES FROM MACHINES AND EQUIPMENT -- PREVENTING FALLS -- PREVENTING STRAINS AND INJURIES FROM LIFTING -- Chapter 3: Tools and Equipment -- INTRODUCTION TO QUANTITY FOOD EQUIPMENT -- COOKING EQUIPMENT -- PROCESSING EQUIPMENT -- HOLDING AND STORAGE EQUIPMENT -- POTS, PANS, AND CONTAINERS -- MEASURING DEVICES -- KNIVES, HAND TOOLS, AND SMALL EQUIPMENT -- Chapter 4: Basic Cooking Principles -- HEAT AND FOOD -- EFFECTS OF HEAT ON FOODS -- HEAT TRANSFER -- COOKING TIMES -- COOKING METHODS -- MOIST-HEAT METHODS -- DRY-HEAT METHODS -- DRY-HEAT METHODS USING FAT -- MICROWAVE COOKING -- SUMMARY OF COOKING TERMS -- BUILDING FLAVOR -- BUILDING FLAVOR PROFILES -- SEASONING AND FLAVORING INGREDIENTS -- USING HERBS AND SPICES -- Chapter 5: Menus, Recipes, and Cost Management -- MENU FORMS AND FUNCTIONS -- BUILDING THE MENU -- THE WRITTEN RECIPE -- MEASUREMENT -- CONVERTING RECIPES -- FOOD COST CALCULATIONS -- CONTROLLING FOOD COSTS -- Chapter 6: Nutrition -- NUTRIENTS -- THE BALANCED DIET -- COOKING HEALTHFUL MEALS -- Chapter 7: Mise en Place -- PLANNING AND ORGANIZING PRODUCTION -- USING THE KNIFE -- PRELIMINARY COOKING AND FLAVORING -- PREPARATION FOR FRYING -- HANDLING CONVENIENCE FOODS -- Chapter 8: Stocks and Sauces -- STOCKS -- INGREDIENTS -- PROCEDURES.

Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today.Key features of this new Sixth Edition include:* Over 100 new, fully tested recipes* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service* Nearly 1,200 illustrations--including over 200 new photographs--highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines* Stunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages* New culinarE-Companion recipe management software features user-friendly navigation and robust content.

ISBN: 9780470073650Subjects--Topical Terms:

1000121208
Food service.;Quantity cooking.
Index Terms--Genre/Form:

172687
Electronic books.

LC Class. No.: TX820

Dewey Class. No.: 641.57;641.572

Professional Cooking (Unbranded) :College Version.
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505 0 $a Intro -- PROFESSIONAL COOKING, Sixth Edition -- Contents -- Recipe Contents -- Preface -- Acknowledgments -- Reviewers -- Chapter 1: The Food Service Industry -- A HISTORY OF MODERN FOOD SERVICE -- THE ORGANIZATION OF MODERN KITCHENS -- STANDARDS OF PROFESSIONALISM -- Chapter 2: Sanitation and Safety -- SANITATION -- FOOD HAZARDS -- PERSONAL HYGIENE -- FOOD STORAGE -- FOOD HANDLING AND PREPARATION -- CLEANING AND SANITIZING EQUIPMENT -- RODENT AND INSECT CONTROL -- SETTING UP A SYSTEM FOR FOOD SAFETY -- SAFETY -- THE SAFE WORKPLACE -- PREVENTING CUTS -- PREVENTING BURNS -- PREVENTING FIRES -- PREVENTING INJURIES FROM MACHINES AND EQUIPMENT -- PREVENTING FALLS -- PREVENTING STRAINS AND INJURIES FROM LIFTING -- Chapter 3: Tools and Equipment -- INTRODUCTION TO QUANTITY FOOD EQUIPMENT -- COOKING EQUIPMENT -- PROCESSING EQUIPMENT -- HOLDING AND STORAGE EQUIPMENT -- POTS, PANS, AND CONTAINERS -- MEASURING DEVICES -- KNIVES, HAND TOOLS, AND SMALL EQUIPMENT -- Chapter 4: Basic Cooking Principles -- HEAT AND FOOD -- EFFECTS OF HEAT ON FOODS -- HEAT TRANSFER -- COOKING TIMES -- COOKING METHODS -- MOIST-HEAT METHODS -- DRY-HEAT METHODS -- DRY-HEAT METHODS USING FAT -- MICROWAVE COOKING -- SUMMARY OF COOKING TERMS -- BUILDING FLAVOR -- BUILDING FLAVOR PROFILES -- SEASONING AND FLAVORING INGREDIENTS -- USING HERBS AND SPICES -- Chapter 5: Menus, Recipes, and Cost Management -- MENU FORMS AND FUNCTIONS -- BUILDING THE MENU -- THE WRITTEN RECIPE -- MEASUREMENT -- CONVERTING RECIPES -- FOOD COST CALCULATIONS -- CONTROLLING FOOD COSTS -- Chapter 6: Nutrition -- NUTRIENTS -- THE BALANCED DIET -- COOKING HEALTHFUL MEALS -- Chapter 7: Mise en Place -- PLANNING AND ORGANIZING PRODUCTION -- USING THE KNIFE -- PRELIMINARY COOKING AND FLAVORING -- PREPARATION FOR FRYING -- HANDLING CONVENIENCE FOODS -- Chapter 8: Stocks and Sauces -- STOCKS -- INGREDIENTS -- PROCEDURES.
505 8 $a REDUCTIONS AND GLAZES -- CONVENIENCE BASES -- SAUCES -- UNDERSTANDING SAUCES -- ROUX -- OTHER THICKENING AGENTS -- FINISHING TECHNIQUES -- SAUCE FAMILIES -- PRODUCTION -- Chapter 9: Soups -- UNDERSTANDING SOUPS -- CLASSIFICATIONS OF SOUPS -- SERVICE OF SOUPS -- CLEAR SOUPS -- BROTHS -- CONSOMMÉ -- VEGETABLE SOUPS -- OTHER CLEAR SOUPS -- THICK SOUPS -- CREAM SOUPS -- PURÉE SOUPS -- BISQUES -- CHOWDERS -- Chapter 10: Understanding Meats and Game -- COMPOSITION, STRUCTURE, AND BASIC QUALITY FACTORS -- COMPOSITION -- STRUCTURE -- INSPECTION AND GRADING -- AGING -- UNDERSTANDING THE BASIC CUTS -- AVAILABLE FORMS: CARCASSES, PARTIAL CARCASSES, PRIMALS, AND FABRICATED CUTS -- BONE STRUCTURE -- BEEF, LAMB, VEAL, AND PORK CUTS -- SELECTING MEATS FOR YOUR OPERATION -- COOKING AND HANDLING MEATS -- TENDERNESS AND APPROPRIATE COOKING METHODS -- DONENESS -- COOKING VARIETY MEATS -- GAME AND SPECIALTY MEATS -- STORAGE OF MEATS -- Chapter 11: Cooking Meats and Game -- ROASTING AND BAKING -- BROILING, GRILLING, AND PAN-BROILING -- SAUTÉING, PAN-FRYING, AND GRIDDLING -- SIMMERING -- BRAISING -- Chapter 12: Understanding Poultry and Game Birds -- COMPOSITION AND STRUCTURE -- INSPECTION AND GRADING -- CLASSIFICATION AND MARKET FORMS -- HANDLING AND STORAGE -- DONENESS -- TRUSSING METHODS -- CUTTING UP CHICKEN -- Chapter 13: Cooking Poultry and Game Birds -- ROASTING AND BAKING -- BROILING AND GRILLING -- SAUTÉING, PAN-FRYING, AND DEEP-FRYING -- SIMMERING AND POACHING -- BRAISING -- DRESSINGS AND STUFFINGS -- Chapter 14: Understanding Fish and Shellfish -- FIN FISH -- COMPOSITION AND STRUCTURE -- SPECIAL PROBLEMS IN COOKING FISH -- CUTTING FISH -- VARIETIES AND CHARACTERISTICS -- HANDLING AND STORAGE -- SHELLFISH -- MOLLUSKS -- CEPHALOPODS -- CRUSTACEANS -- MISCELLANEOUS SEAFOOD -- Chapter 15: Cooking Fish and Shellfish -- BAKING -- BROILING AND GRILLING.
505 8 $a SAUTÉING AND PAN-FRYING -- DEEP-FRYING -- POACHING AND SIMMERING -- STEAMING AND MIXED COOKING TECHNIQUES -- SEAFOOD SERVED RAW -- Chapter 16: Understanding Vegetables -- CONTROLLING QUALITY CHANGES DURING COOKING -- CONTROLLING TEXTURE CHANGES -- CONTROLLING FLAVOR CHANGES -- CONTROLLING COLOR CHANGES -- CONTROLLING NUTRIENT LOSSES -- GENERAL RULES OF VEGETABLE COOKERY -- STANDARDS OF QUALITY IN COOKED VEGETABLES -- HANDLING VEGETABLES -- FRESH VEGETABLES -- PROCESSED VEGETABLES -- PRODUCTION AND HOLDING PROBLEMS IN QUANTITY COOKING -- STORAGE -- Chapter 17: Cooking Vegetables -- BOILING AND STEAMING -- SAUTÉING AND PAN-FRYING -- BRAISING -- BAKING -- BROILING AND GRILLING -- DEEP-FRYING -- Chapter 18: Potatoes -- UNDERSTANDING POTATOES -- COOKING POTATOES -- Chapter 19: Legumes, Grains, Pasta, and Other Starches -- DRIED LEGUMES -- GRAINS -- PASTA, NOODLES, AND DUMPLINGS -- Chapter 20: Cooking for Vegetarian Diets -- UNDERSTANDING VEGETARIAN DIETS -- MENUS FOR VEGETARIAN DIETS -- Chapter 21: Salads and Salad Dressings -- SALADS -- TYPES OF SALADS -- INGREDIENTS -- ARRANGEMENT AND PRESENTATION -- RECIPES AND TECHNIQUES -- SALAD DRESSINGS -- INGREDIENTS -- EMULSIONS IN SALAD DRESSINGS -- OIL AND VINEGAR DRESSINGS -- EMULSIFIED DRESSINGS -- OTHER DRESSINGS -- Chapter 22: Sandwiches -- BREADS -- SPREADS -- FILLINGS -- TYPES OF SANDWICHES -- MAKING SANDWICHES -- Chapter 23: Hors d'Oeuvres -- SERVING HORS D'OEUVRES -- CANAPÉS -- COCKTAILS -- RELISHES -- DIPS -- MISCELLANEOUS HORS D'OEUVRES -- Chapter 24: Breakfast Preparation -- EGGS -- UNDERSTANDING EGGS -- COOKING EGGS -- BREAKFAST BREADS, CEREALS, AND MEATS -- PANCAKES AND WAFFLES -- FRENCH TOAST -- CEREALS -- BREAKFAST MEATS -- Chapter 25: Dairy and Beverages -- DAIRY PRODUCTS -- MILK AND CREAM -- BUTTER -- CHEESE -- COFFEE AND TEA -- COFFEE -- TEA -- Chapter 26: Sausages and Cured Foods.
505 8 $a CURING AND SMOKING -- SAUSAGES -- Chapter 27: Pâtés, Terrines, and Other Cold Foods -- THE HANDLING AND SERVICE OF COLD DISHES -- ASPIC AND CHAUD-FROID -- SPECIAL FORCEMEAT DISHES -- GALANTINES -- TERRINES BASED ON MOUSSELINES -- TERRINES AND OTHER MOLDS WITH GELATIN -- FOIE GRAS, LIVER TERRINES, AND RILLETTES -- Chapter 28: Food Presentation and Garnish -- HOT FOOD PRESENTATION -- FUNDAMENTALS OF PLATING -- GARNISH -- COLD FOOD PRESENTATION AND BUFFET SERVICE -- BUFFET ARRANGEMENT AND APPEARANCE -- COLD PLATTER PRESENTATION -- HOT FOODS FOR BUFFETS -- Chapter 29: Bakeshop Production: Basic Principles and Ingredients -- BASIC PRINCIPLES OF BAKING -- FORMULAS AND MEASUREMENT -- MIXING AND GLUTEN DEVELOPMENT -- THE BAKING PROCESS -- STALING -- INGREDIENTS -- FLOURS, MEALS, AND STARCHES -- FATS -- SUGARS -- LIQUIDS -- EGGS -- LEAVENING AGENTS -- SALT, FLAVORINGS, AND SPICES -- Chapter 30: Yeast Products -- UNDERSTANDING YEAST PRODUCTS -- YEAST PRODUCT TYPES -- MIXING METHODS -- STEPS IN YEAST DOUGH PRODUCTION -- DOUGH FORMULAS AND TECHNIQUES -- BREAD AND ROLL FORMULAS -- ROLLED-IN DOUGHS: DANISH PASTRY AND CROISSANTS -- MAKEUP TECHNIQUES -- Chapter 31: Quick Breads -- MIXING AND PRODUCTION METHODS -- TYPES OF DOUGH -- GLUTEN DEVELOPMENT IN QUICK BREADS -- THE BISCUIT METHOD -- MAKEUP OF BISCUITS -- THE MUFFIN METHOD -- SUMMARY: BISCUIT AND MUFFIN METHODS -- FORMULAS -- Chapter 32: Cakes and Icings -- UNDERSTANDING CAKE-MAKING -- BASIC MIXING METHODS -- CAKE FORMULA TYPES -- SCALING AND PANNING -- BAKING AND COOLING -- ALTITUDE ADJUSTMENTS -- CAKE FORMULAS -- CREAMING METHOD -- TWO-STAGE METHOD -- FOAMING METHODS -- ICINGS: PRODUCTION AND APPLICATION -- PRODUCING AND HANDLING BASIC TYPES -- ASSEMBLING AND ICING CAKES -- Chapter 33: Cookies -- COOKIE CHARACTERISTICS AND THEIR CAUSES -- MIXING METHODS -- TYPES AND MAKEUP METHODS.
505 8 $a PANNING, BAKING, AND COOLING -- Chapter 34: Pies and Pastries -- PIES -- PIE DOUGHS -- ASSEMBLY AND BAKING -- FILLINGS -- PASTRIES, MERINGUES, AND FRUIT DESSERTS -- PUFF PASTRY -- ÉCLAIR PASTE -- MERINGUES -- FRUIT DESSERTS -- Chapter 35: Creams, Custards, Puddings, Frozen Desserts, and Sauces -- SUGAR COOKING -- BASIC CUSTARDS AND CREAMS -- PUDDINGS -- BAVARIANS, CHIFFONS, MOUSSES, AND SOUFFLÉS -- FROZEN DESSERTS -- DESSERT SAUCES -- Bibliography -- Glossary -- U.S.-U.K. Cooking Vocabulary -- French-English Cooking Vocabulary -- Subject Index -- Recipe Index.
520 $a Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today.Key features of this new Sixth Edition include:* Over 100 new, fully tested recipes* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service* Nearly 1,200 illustrations--including over 200 new photographs--highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines* Stunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages* New culinarE-Companion recipe management software features user-friendly navigation and robust content.
588 $a Description based on publisher supplied metadata and other sources.
590 $a Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
650 0 $a Food service.;Quantity cooking. $3 1000121208
655 4 $a Electronic books. $2 local. $3 172687
700 1 $a Gisslen,. $3 1000121207
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797 2 $a ProQuest (Firm)
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