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2120628 Gisslen, Wayne:
Professional Cooking
 College Version
 Preis:   € 225,00

Einband: Gb
Auflage: 7. Auflage
Verlag: John Wiley & Sons
Erscheinungsdatum: 02/2010
Seiten: 1120 S.

ISBN-10: 0-470-19752-8   
ISBN-13: 978-0-470-19752-3

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Beschreibung
This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long-standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed.
Inhalt
Recipe Contents

Preface

Chapter 1: The Food Service Industry

Chapter 2: Sanitation and Safety

Chapter 3: Tools and Equipment

Chapter 4: Basic Principles of Cooking and Food Science

Chapter 5: Menus, Recipes, and Cost Management

Chapter 6: Nutrition

Chapter 7: Mise en Place

Chapter 8: Stocks and Sauces

Chapter 9: Soups

Chapter 10: Understanding Meats and Game

Chapter 11: Cooking Meats and Game

Chapter 12: Understanding Poultry and Game Birds

Chapter 13: Cooking Poultry and Game Birds

Chapter 14: Understanding Fish and Shellfish

Chapter 15: Cooking Fish and Shellfish

Chapter 16: Understanding Vegetables

Chapter 17: Cooking Vegetables

Chapter 18: Potatoes

Chapter 19: Legumes, Grains, Pasta, and Other Starches

Chapter 20: Cooking for Vegetarian Diets

Chapter 21: Salad Dressings and Salads

Chapter 22: Sandwiches

Chapter 23: Hors d'Oeuvres

Chapter 24: Breakfast Preparation

Chapter 25: Dairy and Beverages

Chapter 26: Sausages and Cured Foods

Chapter 27: Pâtés, Terrines, and Other Cold Foods

Chapter 28: Food Presentation and Garnish

Chapter 29: Bakeshop Production: Basic Principles and Ingredients

Chapter 30: Yeast Products

Chapter 31: Quick Breads

Chapter 32: Cakes and Icings

Chapter 33: Cookies

Chapter 34: Pies and Pastries

Chapter 35: Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors

Appendix 2: Standard Can Sizes

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

Appendix 4: Kitchen Math Exercises: Metric Versions

Appendix 5: Eggs and Safety

Bibliography

Glossary and Cooking Vocabulary.
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