TY  - BOOK
AU  - Wayne Gisslen
TI  - Professional cooking
SN  - 9781119585961
U1  - REF.641.57 G44 
PY  - 2019///
CY  - Hoboken, New Jersey
PB  - Wiley
KW  - Food Services
KW  - Quantity cooking
KW  - Cookbooks
KW  - Services alimentaires
KW  - Restauration collective
N1  - 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
N2  - 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
ER  -