Essentials of Professional Cooking
Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.\ Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
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Everything foodservice professionals need to know about the kitchen to run their businesses effectively Tens of thousands of aspiring and professional chefs have looked to Wayne Gisslen’s Professional Cooking to acquire the essential knowledge they need to succeed in the business. Specially designed to meet the on-the-job demands of foodservice managers, Essentials of Professional Cooking distills core information from this outstanding resource to offer a new streamlined approach to cooking basics–from tools and equipment, sanitation and safety, and cooking principles to recipes, menus, and more. Illustrating general cooking theory with specific applications in the kitchen, this new book details how basic techniques, such as roasting, sautéing, braising, or grilling, are applied to a variety of ingredients. Essentials uses recipes to reinforce technique and features every sort of dish, occasion, and meal category a foodservice manager needs to know, covering breakfast preparation, hors d’oeuvres, soups, sandwiches, sauces, salads, meat, poultry, and fish and shellfish. Designed for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor® software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original Professional Cooking); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost. Presenting foodservice managers with all the know-how of the original volume in a highly practical format, Essentials of Professional Cooking is the ideal resource for keeping the kitchen, service, costs, and the daily life of a restaurant in good working order.
PrefaceAcknowledgments1The Food Service Industry22Sanitation and Safety12Sanitation14Safety263Tools and Equipment304Basic Cooking Principles50Heat and Food52Cooking Methods55The Art of Seasoning and Flavoring625The Recipe: Its Structure and Its Use706The Menu907Mise en Place1068Stocks and Sauces122Stocks124Sauces1329Soups156Understanding Soups158Clear Soups161Thick Soups16610Understanding Meats and Game176Composition, Structure, and Basic Quality Factors178Understanding the Basic Cuts182Cooking and Handling Meats19211Cooking Meats and Game20612Understanding Poultry and Game Birds23613Cooking Poultry and Game Birds25014Understanding Fish and Shellfish272Fin Fish274Shellfish28515Cooking Fish and Shellfish30016Understanding Vegetables324Controlling Quality Changes During Cooking326Handling Vegetables33117Cooking Vegetables35018Potatoes and Other Starches368Potatoes370Rice and Other Grains383Pasta39219Salads and Salad Dressings400Salads402Salad Dressings42620Sandwiches and Hors D'Oeuvres434Sandwiches436Hors D'Oeuvres44521Breakfast Preparation, Dairy Products, and Coffee and Tea452Eggs454Breakfast Breads, Cereals, and Meats466Dairy Products469Coffee and Tea47722Food Presentation and Garnish482Hot Food Presentation484Cold Food Presentation and Buffet Service49423Bakeshop Production: Basic Principles and Ingredients500Basic Principles of Baking502Ingredients50724Yeast Products516Understanding Yeast Products518Dough Formulas and Techniques524App. 1Metric Conversion Factors537App. 2Standard Can Sizes537App. 3Approximate Weight-Volume Equivalents of Dry Foods538App. 4Kitchen Math Exercises - Metric Versions539App. 5Eggs and Safety542Bibliography543Glossary545Index553
\ From the Publisher“…an invaluable tool for restaurant managers…” (Restaurant, 5th October 2005)\ \
