Gisslen:

Essentials of Professional Cooking

Student Companion Site

Table Of Contents

Chapter 1: The Food Service Industry.

Chapter 2: Sanitation and Safety.

Chapter 3: Tools and Equipment.

Chapter 4: Basic Cooking Principles.

Chapter 5: The Recipe: It's Structure and Its Use.

Chapter 6: The Menu.

Chapter 7: Mise en Place.

Chapter 8: Stocks and Sauces.

Chapter 9: Soups.

Chapter 10: Understanding Meats and Game.

Chapter 11: Cooking Meats and Game.

Chapter 12: Understanding Poultry and Game Birds.

Chapter 13: Cooking Poultry and Game Birds.

Chapter 14: Understanding Fish and Shellfish.

Chapter 15: Cooking Fish and Shellfish.

Chapter 16: Understanding Vegetables.

Chapter 17: Cooking Vegetables.

Chapter 18: Potatoes and Other Starches.

Chapter 19: Salads and Salad Dressings.

Chapter 20: Sandwiches and Hors d'Oeuvres.

Chapter 21: Breakfast Preparation, Dairy Products, and Coffee and Tea.

Chapter 22: Food Presentation and Garnish.

Chapter 23: Bakeshop Production: Basic Principles and Ingredients.

Chapter 24: Yeast Products.

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