Gisslen:

Professional Cooking, 7th Edition

Instructor Companion Site

Table Of Contents

Chapter 1: The Food Service Industry

Chapter 2: Sanitation and Safety

Chapter 3: Tools and Equipment

Chapter 4: Basic Principles of Cooking and Food Science

Chapter 5: Menus, Recipes, and Cost Management

Chapter 6: Nutrition

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

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

Chapter 20: Cooking for Vegetarian Diets

Chapter 21: Salad Dressings and Salads

Chapter 22: Sandwiches

Chapter 23: Hors d’Oeuvres

Chapter 24: Breakfast Preparation

Chapter 25: Dairy and Beverages

Chapter 26: Sausages and Cured Foods

Chapter 27: Pâtés, Terrines, and Other Cold Foods

Chapter 28: Food Presentation and Garnish

Chapter 29: Bakeshop Production: Basic Principles and Ingredients

Chapter 30: Yeast Products

Chapter 31: Quick Breads

Chapter 32: Cakes and Icings

Chapter 33: Cookies

Chapter 34: Pies and Pastries

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

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