Wayne Gisslen

Essentials of Professional Cooking

• Gebundenes Buch

Produktbeschreibung

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection--without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

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Produktdetails

• Verlag: Wiley
• 2nd Revised edition
• Seitenzahl: 592
• Erscheinungstermin: 23. März 2015
• Englisch
• Abmessung: 277mm x 221mm x 28mm
• Gewicht: 1588g
• ISBN-13: 9781118998700
• ISBN-10: 1118998707
• Artikelnr.: 41123661

Autorenporträt

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking-all published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

Inhaltsangabe

Preface vii
Acknowledgments viii
About CulinarE-Companion(TM) ix
About WileyPLUS x
1 THE FOOD-SERVICE INDUSTRY 1
A History of Modern Food Service 2
The Organization of Modern Kitchens 5
2 SANITATION AND SAFETY 10
Sanitation 11
Food Hazards 11
Personal Hygiene 16
Food Storage 17
Food Handling and Preparation 19
Cleaning and Sanitizing Equipment 22
Rodent and Insect Control 23
Setting Up a System for Food Safety 24
Safety 27
The Safe Workplace 27
Preventing Cuts 27
Preventing Burns 28
Preventing and Dealing with Fires 28
Preventing Injuries from Machines and Equipment 29
Preventing Falls 29
Preventing Strains and Injuries from Lifting 29
3 TOOLS AND EQUIPMENT 31
Introduction to Quantity Food Equipment 32
Cooking Equipment 33
Processing Equipment 39
Holding and Storage Equipment 43
Pots, Pans, and Containers 44
Measuring Devices 46
Knives, Hand Tools, and Small Equipment 47
4 MENUS, RECIPES, AND COST MANAGEMENT 52
Menu Forms and Functions 53
Building the Menu 55
The Written Recipe 59
Measurement 63
Converting Recipes 67
Food Cost Calculations 72
Controlling Food Costs 77
5 NUTRITION 81
Nutrients 82
The Balanced Diet 86
Cooking Healthful Meals 89
Understanding Vegetarian Diets 91
Menus for Vegetarian Diets 93
6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 100
Basic Concepts in Food Science 101
What Is Heat? 101
Effects of Heat on Foods 101
Emulsions 104
Heat Transfer 106
Heat Management 107
Cooking Methods 109
Conventional Cooking Methods 110
Microwave Cooking 110
Cooking Sous Vide 111
Building Flavor 113
Building Flavor Profiles 113
Seasoning and Flavoring Ingredients 115
Using Herbs and Spices 121
7 MISE EN PLACE 125
Planning and Organizing Production 126
Using the Knife 129
Preliminary Cooking and Flavoring 137
Preparation for Frying 140
Handling Convenience Foods 142
8 STOCKS AND SAUCES 144
Stocks 145
Ingredients 145
Procedures 149
Reductions and Glazes 155
Convenience Bases 156
Sauces 156
Understanding Sauces 157
Roux 158
Other Thickening Agents 162
Finishing Techniques 164
Sauce Families 166
Production 167
9 SOUPS 188
Understanding Soups 189
Classifications of Soups 189
Service of Soups 190
Clear Soups 192
Broths 192
Consommé 192
Vegetable Soups 197
Thick Soups 199
Cream Soups 199
Pure Soups 206
Bisques 209
Chowders 211
10 UNDERSTANDING VEGETABLES 213
Controlling Quality Changes During Cooking 214
Controlling Texture Changes 214
Controlling Flavor Changes 215
Controlling Color Changes 216
Controlling Nutrient Losses 218
General Rules of Vegetable Cookery 219
Standards of Quality in Cooked Vegetables 219
Handling Vegetables 220
Fresh Vegetables 220
Processed Vegetables 243
Production and Holding Problems in Quantity Cooking 245
Storage 247
11 COOKING VEGETABLES 249
Boiling and Steaming 250
Sautéing and Pan-Frying 255
Braising 258
Baking 260
Broiling and Grilling 262
Deep-Frying 264
12 POTATOES 268
Understanding Potatoes 269
Cooking Potatoes 272
13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES 285
Dried Legumes 286
Grains 290
Pasta and Noodles 301
14 COOKING METHODS FOR MEAT, POULTRY, AND FISH 308
Roasting and Baking 309
Barbecuing 315
Broiling and Grilling 319
Sautéing 321
Pan-Frying 325
Deep-Frying 327
Simmering and Submersion Poaching 329
Shallow Poaching 332
Steaming 335
Braising 336
Sous Vide Cooking 341
15 UNDERSTANDING MEATS AND GAME 345
Composition, Structure, and Basic Quality Factors 346
Composition 346
Structure 347
Inspection and Grading 348
Aging 348
Understanding the Basic Cuts 350
Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts
350
Bone Structure 351
Beef, Lamb, Veal, and Pork Cuts 353
Selecting Meats for Your Operation 356
Cooking and Handling Meats 357
Tenderness and Appropriate Cooking Methods 357
Doneness 360
Cooking Variety Meats 363
Game and Specialty Meats 367
Storage of Meats 369
16 COOKING MEATS AND GAME 371
Roasting, Baking, and Barbecuing 372
Broiling, Grilling, and Pan-Broiling 374
Sautéing and Pan-Frying 376
Simmering, Submersion Poaching, and Steaming 378
Braising 381
17 UNDERSTANDING POULTRY AND GAME BIRDS 384
Composition and Structure 385
Inspection and Grading 386
Classification and Market Forms 387
Handling and Storage 390
Doneness 391
18 COOKING POULTRY AND GAME BIRDS 393
Roasting and Baking 394
Broiling and Grilling 396
Sautéing, Pan-Frying, and Deep-Frying 398
Simmering and Submersion Poaching 402
Braising 405
Dressings and Stuffings 408
19 UNDERSTANDING FISH AND SHELLFISH 410
Fin Fish 411
Composition and Structure 411
Special Problems in Cooking Fish 411
Cutting Fish 412
Varieties and Characteristics 415
Handling and Storage 422
Shellfish 424
Mollusks 424
Cephalopods 429
Crustaceans 429
Miscellaneous Seafood 434
20 COOKING FISH AND SHELLFISH 436
Baking 437
Broiling and Grilling 439
Sautéing and Pan-Frying 441
Deep-Frying 443
Poaching and Simmering 444
Steaming and Mixed Cooking Techniques 447
Seafood Served Raw 452
21 SALAD DRESSINGS AND SALADS 457
Salad Dressings 458
Ingredients 458
Oil-and-Vinegar Dressings 460
Emulsified Dressings 461
Salads 464
Ingredients 464
Arrangement and Presentation 474
Recipes and Techniques 476
22 SANDWICHES AND HORS D'OEUVRES 490
Sandwiches 491
Breads 491
Spreads 492
Fillings 492
Types of Sandwiches 494
Making Sandwiches 495
Hors d'Oeuvres 501
Serving Hors d'Oeuvres 502
Canapés 502
Cocktails 505
Relishes 506
Dips 506
23 FOOD PRESENTATION 508
Hot Food Presentation 509
Fundamentals of Plating 509
Cold Food Presentation and Buffet Service 513
Buffet Arrangement and Appearance 513
24 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS 516
Basic Principles of Baking 517
Formulas and Measurement 517
Mixing and Gluten Development 520
Staling 521
Ingredients 522
Flours, Meals, and Starches 522
Fats 523
Sugars 524
Liquids 526
Eggs 527
Leavening Agents 527
Salt, Flavorings, and Spices 529
25 QUICK BREADS, CAKES, AND COOKIES 531
Quick Breads 532
Mixing and Production Methods 532
Formulas 534
Understanding Cake Making 536
Basic Mixing Methods 536
Cake Formula Types 539
Scaling and Panning 540
Baking and Cooling 542
Common Cake Faults and Their Causes 542
Altitude Adjustments 543
Cake Formulas 544
Creaming Method 544
Two-Stage Method 545
Foaming Methods 546
Icings: Production and Application 547
Producing and Handling Basic Types 547
Assembling and Icing Cakes 551
Cookies 554
Cookie characteristics and Their Causes 554
Mixing Methods 555
Types and Makeup Methods 556
Panning, Baking, and Cooling 558
Glossary 563
Index 569