Gisslen:

Essentials of Professional Cooking, 2nd Edition

Student Companion Site

Table Of Contents

Chapter 1: THE FOOD-SERVICE INDUSTRY

Chapter 2: SANITATION AND SAFETY

Chapter 3: TOOLS AND EQUIPMENT

Chapter 4: MENUS, RECIPES, AND COST MANAGEMENT

Chapter 5: NUTRITION

Chapter 6: BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE

Chapter 7: MISE EN PLACE

Chapter 8: STOCKS AND SAUCES

Chapter 9: SOUPS

Chapter 10: UNDERSTANDING VEGETABLES

Chapter 11: COOKING VEGETABLES

Chapter 12: POTATOES

Chapter 13: LEGUMES, GRAINS, PASTA, AND OTHER STARCHES

Chapter 14: COOKING METHODS FOR MEAT, POULTRY, AND FISH

Chapter 15: UNDERSTANDING MEATS AND GAME

Chapter 16: COOKING MEATS AND GAME

Chapter 17: UNDERSTANDING POULTRY AND GAME BIRDS

Chapter 18: COOKING POULTRY AND GAME BIRDS

Chapter 19: UNDERSTANDING FISH AND SHELLFISH

Chapter 20: COOKING FISH AND SHELLFISH

Chapter 21: SALAD DRESSINGS AND SALADS

Chapter 22: SANDWICHES AND HORS D’OEUVRES

Chapter 23: FOOD PRESENTATION

Chapter 24: BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS

Chapter 25: QUICK BREADS, CAKES, AND COOKIES
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