Wayne Gisslen

Essentials of Professional Cooking

• Broschiertes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: John Wiley & Sons / Wiley
• Seitenzahl: 576
• Erscheinungstermin: 21. April 2003
• Englisch
• Abmessung: 285mm x 225mm x 28mm
• Gewicht: 1581g
• ISBN-13: 9780471202028
• ISBN-10: 0471202029
• Artikelnr.: 11437720

Autorenporträt

W. Gisslen, Long Lake, Minnesota

Inhaltsangabe

Preface. Acknowledgments. The Food Service Industry. Sanitation and Safety.
Tools and Equipment. Basic Cooking Principles. The Recipe: It's Structure
and Its Use. The Menu. Mise en Place. Stocks and Sauces. Soups.
Understanding Meats and Game. Cooking Meats and Game. Understanding Poultry
and Game Birds. Cooking Poultry and Game Birds. Understanding Fish and
Shellfish. Cooking Fish and Shellfish. Understanding Vegetables. Cooking
Vegetables. Potatoes and Other Starches. Salads and Salad Dressings.
Sandwiches and Hors d'Oeuvres. Breakfast Preparation, Dairy Products, and
Coffee and Tea. Food Presentation and Garnish. Bakeshop Production: Basic
Principles and Ingredients. Yeast Products. 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. Index.