Professional Cooking, 8th Edition

    pro_cooking

    Professional Cooking, 8th Edition

    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.

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    Instructors

    What's Inside

    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.

    Table of Contents

    Chapter 1: The Food-Service Industry
    Chapter 2: Sanitation and Safety
    Chapter 3: Tools and Equipment
    Chapter 4: Menus, Recipes, and Cost Management
    Chapter 5: Nutrition
    Chapter 6: Basic Principles of Cooking and Food Science
    Chapter 7: Mise en Place
    Chapter 8: Stocks and Sauces
    Chapter 9: Soups
    Chapter 10: Understanding Vegetables
    Chapter 11: Cooking Vegetables
    Chapter 12: Potatoes
    Chapter 13: Legumes, Grains, Pasta, and Other Starches
    Chapter 14: Cooking Methods for Meat, Poultry, and Fish
    Chapter 15: Understanding Meats and Game
    Chapter 16: Cooking Meats and Game
    Chapter 17: Understanding Poultry and Game Birds
    Chapter 18: Cooking Poultry and Game Birds
    Chapter 19: Understanding Fish and Shellfish
    Chapter 20: Cooking Fish and Shellfish
    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: Cooking for Vegetarian Diets
    Chapter 27: Sausages and Cured Foods
    Chapter 28: Pâtés, Terrines, and Other Cold Foods
    Chapter 29: Food Presentation
    Chapter 30: Bakeshop Production: Basic Principles and Ingredients
    Chapter 31: Yeast Products
    Chapter 32: Quick Breads
    Chapter 33: Cakes and Icings
    Chapter 34: Cookies
    Chapter 35: Pies and Pastries
    Chapter 36: 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.

    SAMPLE CHAPTER 14:

    Cooking Methods for Meat, Poultry and Fish

    Resources

    INSTRUCTOR RESOURCES

    • Respondus Test Bank
    • PowerPoint Slides
    • Image Gallery
    • The online Instructor’s Manual with Study Guide Solutions includes teaching suggestions and test bank questions and is available to qualified adopters from this book’s web site at www.wiley.com/college/gisslen.
    • WileyPLUS
    • CulinarE-Companion – Recipe Management Software

    STUDENT RESOURCES

    • The Student Study Guide contains review materials, practice problems, and exercises.
    • WileyPLUS
    • CulinarE-Companion Recipe Management Software

    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.

    Chapter 1: The Food-Service Industry
    Chapter 2: Sanitation and Safety
    Chapter 3: Tools and Equipment
    Chapter 4: Menus, Recipes, and Cost Management
    Chapter 5: Nutrition
    Chapter 6: Basic Principles of Cooking and Food Science
    Chapter 7: Mise en Place
    Chapter 8: Stocks and Sauces
    Chapter 9: Soups
    Chapter 10: Understanding Vegetables
    Chapter 11: Cooking Vegetables
    Chapter 12: Potatoes
    Chapter 13: Legumes, Grains, Pasta, and Other Starches
    Chapter 14: Cooking Methods for Meat, Poultry, and Fish
    Chapter 15: Understanding Meats and Game
    Chapter 16: Cooking Meats and Game
    Chapter 17: Understanding Poultry and Game Birds
    Chapter 18: Cooking Poultry and Game Birds
    Chapter 19: Understanding Fish and Shellfish
    Chapter 20: Cooking Fish and Shellfish
    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: Cooking for Vegetarian Diets
    Chapter 27: Sausages and Cured Foods
    Chapter 28: Pâtés, Terrines, and Other Cold Foods
    Chapter 29: Food Presentation
    Chapter 30: Bakeshop Production: Basic Principles and Ingredients
    Chapter 31: Yeast Products
    Chapter 32: Quick Breads
    Chapter 33: Cakes and Icings
    Chapter 34: Cookies
    Chapter 35: Pies and Pastries
    Chapter 36: 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.

    SAMPLE CHAPTER 14:

    Cooking Methods for Meat, Poultry and Fish

    INSTRUCTOR RESOURCES

    • Respondus Test Bank
    • PowerPoint Slides
    • Image Gallery
    • The online Instructor’s Manual with Study Guide Solutions includes teaching suggestions and test bank questions and is available to qualified adopters from this book’s web site at www.wiley.com/college/gisslen.
    • WileyPLUS
    • CulinarE-Companion – Recipe Management Software

    STUDENT RESOURCES

    • The Student Study Guide contains review materials, practice problems, and exercises.
    • WileyPLUS
    • CulinarE-Companion Recipe Management Software