Professional cooking / Wayne Gisslen

By:

Wayne Gisslen [Author]

Material type: Text

TextPublication details: Hoboken, New Jersey : Wiley, 2019.Edition: Ninth editionDescription: xix, 1083 pages : colored illustrations ; 27cmISBN:

9781119585961

Subject(s):

DDC classification:

REF.641.57 G44

Contents:

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, 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 Hors d'oeuvres Breakfast preparation Dairy and beverages Cooking for vegetarian diets Sausages and cured foods Pâtés, 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

Summary: The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Barcode
REFERENCE BOOKS	LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION	Reference	REF.641.57 G44 2019 (Browse shelf(Opens below))	C1	Available	001753
REFERENCE BOOKS	LAPULAPU-CEBU INTERNATIONAL COLLEGE RESERVE SECTION	Reference	RES 641.57 G44 2019 C.2 (Browse shelf(Opens below))	C2	Available	005704
REFERENCE BOOKS	LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION	Reference	REF.641.57 G44 2019 C.3 (Browse shelf(Opens below))	C3	Available	003541
REFERENCE BOOKS	LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION	Reference	REF.641.57 G44 2019 C.4 (Browse shelf(Opens below))	C4	Available	003924

Browsing LAPULAPU-CEBU INTERNATIONAL COLLEGE shelves, Shelving location: RESERVE SECTION, Collection: Reference Close shelf browser (Hides shelf browser)


	REF 801.95 R18 2011 The literary theory toolkit : a compendium of concepts and methods /	RES 361.32 Se37 2019 An introduction to the profession of social work : becoming a change agent /	RES 641.57 G44 2019 C.2 Professional cooking /

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, 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
Hors d'oeuvres
Breakfast preparation
Dairy and beverages
Cooking for vegetarian diets
Sausages and cured foods
Pâtés, 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

The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge

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