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Gisslen:

Professional Cooking for Canadian Chefs, 7th Edition

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Table Of Contents

Chapter 1: The Food Service Industry

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Appendix (requires Adobe Acrobat Reader)

Chapter 2: Sanitation and Safety

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Appendix (requires Adobe Acrobat Reader)

Chapter 3: Tools and Equipment

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Appendix (requires Adobe Acrobat Reader)

Chapter 4: Basic Principles of Cooking and Food Science

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Chapter 5: Menus, Recipes, and Cost Management

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Chapter 6: Nutrition

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Chapter 7: Mise en Place

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Appendix (requires Adobe Acrobat Reader)

Chapter 8: Stocks and Sauces

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Chapter 9: Soups

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Chapter 10: Understanding Meats and Game

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Chapter 11: Cooking Meats and Game

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Appendix (requires Adobe Acrobat Reader)

Chapter 12: Understanding Poultry and Game Birds

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Chapter 13: Cooking Poultry and Game Birds

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Chapter 14: Understanding Fish and Shellfish

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Chapter 15: Cooking Fish and Shellfish

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Chapter 16: Understanding Vegetables

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Appendix (requires Adobe Acrobat Reader)

Chapter 17: Cooking Vegetables

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Appendix (requires Adobe Acrobat Reader)

Chapter 18: Potatoes

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Appendix (requires Adobe Acrobat Reader)

Chapter 19: Legumes, Grains, Pasta, and Other Starches

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Appendix (requires Adobe Acrobat Reader)

Chapter 20: Cooking for Vegetarian Diets

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Chapter 21: Salad Dressings and Salads

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Chapter 22: Sandwiches

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Chapter 23: Hors d�Oeuvres

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Chapter 24: Breakfast Preparation

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Chapter 25: Dairy and Beverages

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Chapter 26: Sausages and Cured Foods

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Appendix (requires Adobe Acrobat Reader)

Chapter 27: P�t�s, Terrines, and Other Cold Foods

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Appendix (requires Adobe Acrobat Reader)

Chapter 28: Food Presentation and Garnish

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Appendix (requires Adobe Acrobat Reader)

Chapter 29: Bakeshop Production: Basic Principles and Ingredients

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Chapter 30: Yeast Products

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Chapter 31: Quick Breads

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Chapter 32: Cakes and Icings

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Chapter 33: Cookies

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Chapter 34: Pies and Pastries

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Chapter 35: Creams, Custards, Puddings, Frozen Desserts, and Sauces

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Appendix 1: Metric Conversion Factors

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Appendix 2: Standard Can Sizes

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Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

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Appendix 4: Kitchen Math Exercises: Metric Versions

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Appendix 5: Eggs and Safety

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