WileyPLUS course:
Professional Cooking, College Version, 7th Edition
Wayne Gisslen
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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 Vocabular.