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Gisslen:

Essentials of Professional Cooking, 2nd Edition

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Table Of Contents

Chapter 1: THE FOOD-SERVICE INDUSTRY

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Chapter 2: SANITATION AND SAFETY

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Chapter 3: TOOLS AND EQUIPMENT

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Chapter 4: MENUS, RECIPES, AND COST MANAGEMENT

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Chapter 5: NUTRITION

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Chapter 6: BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE

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Chapter 7: MISE EN PLACE

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Chapter 8: STOCKS AND SAUCES

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Chapter 9: SOUPS

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Chapter 10: UNDERSTANDING VEGETABLES

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Chapter 11: COOKING VEGETABLES

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Chapter 12: POTATOES

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

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

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Chapter 15: UNDERSTANDING MEATS AND GAME

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Chapter 16: COOKING MEATS AND GAME

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Chapter 17: UNDERSTANDING POULTRY AND GAME BIRDS

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Chapter 18: COOKING POULTRY AND GAME BIRDS

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Chapter 19: UNDERSTANDING FISH AND SHELLFISH

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Chapter 20: COOKING FISH AND SHELLFISH

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Chapter 21: SALAD DRESSINGS AND SALADS

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Chapter 22: SANDWICHES AND HORS D�OEUVRES

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Chapter 23: FOOD PRESENTATION

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Chapter 24: BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS

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Chapter 25: QUICK BREADS, CAKES, AND COOKIES

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