Study Guide to Accompany Professional Cooking
The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.\ \ \ This well-illustrated text...
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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. This new edition includes videos on the CD in the back of the book that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking.Enhanced visual program includes over 220 new colour photos, including plated dishes, procedures, and products .Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations.More focus on international recipes and variations.Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths.Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place.Up-to-date nutrition guidelines.Thoroughly revised and enhanced CulinarE-CompanionTM Recipe Management software contains all recipes from the book – and 90 bonus recipes.
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.
