Professional Cooking, College Version
This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed.\ Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new...
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Key features of this new Sixth Edition include:Over 100 new, fully tested recipesA brand new chapter on vegetarian cuisine, featuring different types of vegetarian dietsExpanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food serviceNearly 1,200 illustrations—including over 100 new photographs—highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detailCompletely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipesRevised and expanded Nutrition chapter features the new USDA nutritional guidelinesStunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beveragesNew culinarE-Companion recipe management software features user-friendly navigation and robust content
Recipe Contents. About LeCordon Bleu. Foreword. Preface. Acknowledgements. The Food Service Industry. Sanitation and Safety. Tools and Equipment. Basic Cooking Principles. The Recipe: Its Structure and Its Use. The Menu. Mise en Place. Stock and Sauces. Soups. Understanding Meats and Game. Cooking Meats and Game. Understanding Poultry and Game. Cooking Poultry and Game. Understanding Fish and Shellfish. Cooking Fish and Shellfish. Understanding Vegetables. Cooking Vegetables. Patatoes and Other Starches. Salads and Salad Dressings. Sandwiches and Hors d'Oeuvres. Breakfast Preparation, Dairy Products, and Coffee and Tea. Sausages and Cured Foods. Pates, Terrines, and Other Cold Foods. Food Presentation and Garnish. Recipes from International Cuisines. Bakeshop Production: Basic Principles and Ingredients. Yeast Products. Quick Breads. Cakes and Icings. Cookies. Pies and Pastries. Creams, Custards, Puddings, Frozen Desserts, and Sauces. Appenidx 1: Metric Conversion Factors. Appendix 2: Standard Can Sizes. Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods. Appendix 4: Kitchen Math Exercise—Metric Versions. Appendix 5: Eggs and Safety. Bibliography. U.S. - U.K. Cooking Vocabulary. Subject Index. Recipe Index.
