Professional Cooking, 8th Edition Professional Cooking, 8th Editionn By Wayne Gisslen This Eighth Edition of Professional Cooking reflects the changing nature 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. This edition continues to support the core curriculum with a focus on the fundamentals, the comprehensive understanding of ingredients, and basic cooking techniques that are the building blocks of success in the kitchen. Schedule a Demo Sign Up for a Test Drive Adopt WileyPLUS Want to learn more about WileyPLUS? Click Here Hear from our Authors What’s Inside About the Authors Table of Contents Recipes that Work Through eight editions now, students and instructors have depended on thoroughly tested recipes for proven results, which means that students learn without frustration, and precious food resources and budgets are not wasted. Realistic Procedures Although supported by discussions of cooking theory, procedures are based on actual industry practices. Attention is given not just to quantity production but also to the special problems of cooking to order. Recipe management system helps students apply concepts to everyday life. The CulinarE-CompanionTM Recipe Management Software is a web-based database of recipes from the textbook, accessible from any device’s browser, whether a laptop, desktop, tablet, or mobile device. In addition to the recipes from the book and additional bonus recipes, the software includes a range of useful features. The registration code included with each copy of Professional Baking, 7thEdition allows access to this valuable asset at no additional cost—and accounts do not expire, so it can be used throughout one’s professional career. Learn More Features Include More than 125 new images detail cooking procedures and reflect modern plating styles. A new chapter (Chapter 14) outlines in detail the cooking methods for meats, poultry, and fish and now precedes the six chapters devoted to these products. This new chapter combines basic techniques and procedures common to these foods, and reinforces understanding with background information, guidelines, and standards of quality for finished dishes. Procedures are extensively illustrated with photos, and a core recipe that embodies the technique follows each procedure. Further reorganization of chapters and content provides a smoother, more logical flow for the introductory chapters and repositions the chapters on vegetable cooking ahead of meats and fish. Chapter 29 on food presentation and plating has been rewritten and newly illustrated to give the reader the tools to design modern platings appropriate for all types of food service operations. Reduced yields for large-quantity recipes, in response to instructors’ requests. WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking—all published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant. Chapter 1: The Food-Service IndustryChapter 2: Sanitation and SafetyChapter 3: Tools and EquipmentChapter 4: Menus, Recipes, and Cost ManagementChapter 5: NutritionChapter 6: Basic Principles of Cooking and Food ScienceChapter 7: Mise en PlaceChapter 8: Stocks and SaucesChapter 9: SoupsChapter 10: Understanding VegetablesChapter 11: Cooking VegetablesChapter 12: PotatoesChapter 13: Legumes, Grains, Pasta, and Other StarchesChapter 14: Cooking Methods for Meat, Poultry, and FishChapter 15: Understanding Meats and GameChapter 16: Cooking Meats and GameChapter 17: Understanding Poultry and Game BirdsChapter 18: Cooking Poultry and Game BirdsChapter 19: Understanding Fish and ShellfishChapter 20: Cooking Fish and ShellfishChapter 21: Salad Dressings and SaladsChapter 22: SandwichesChapter 23: Hors d’OeuvresChapter 24: Breakfast PreparationChapter 25: Dairy and BeveragesChapter 26: Cooking for Vegetarian DietsChapter 27: Sausages and Cured FoodsChapter 28: Pâtés, Terrines, and Other Cold FoodsChapter 29: Food PresentationChapter 30: Bakeshop Production: Basic Principles and IngredientsChapter 31: Yeast ProductsChapter 32: Quick BreadsChapter 33: Cakes and IcingsChapter 34: CookiesChapter 35: Pies and PastriesChapter 36: Creams, Custards, Puddings, Frozen Desserts, and SaucesAppendix 1: Metric Conversion FactorsAppendix 2: Standard Can SizesAppendix 3: Approximate Weight-Volume Equivalents of Dry FoodsAppendix 4: Kitchen Math Exercises: Metric VersionsAppendix 5: Eggs and SafetyBibliographyGlossary and Cooking Vocabulary Wiley Team for Success. Dedicated to Student Achievement. The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.