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Professional Cooking for Canadian Chefs

Wayne Gisslen (Autor)

Buch | Hardcover

1104 Seiten

2018 | 9th ed.
John Wiley and Sons (Verlag)
978-1-119-42472-7 (ISBN)

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The Ninth Edition of Professional Cooking for Canadian Chefs reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking—all published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

1. The Food-Service Industry

2. Sanitation and Safety

3. Tools and Equipment

4. Menu, Recipes, and Cost Management

5. Nutrition

6. Basic Principles of Cooking and Food Science

7. Mise en Place

8. Stocks

9. Sauces

10. Soups

11. Understanding Vegetables

12. Cooking Vegetables

13. Potatoes

14. Legumes, Grains, Pasta, and Other Starches

15. Cooking Methods for Meat, Poultry, and Fish

16. Understanding Meats and Game

17. Cooking Meats and Game

18. Understanding Poultry and Game Birds

19. Cooking Poultry and Game Birds

20. Understanding Fish and Shellfish

21. Cooking Fish and Shellfish

22. Salad Dressings and Salads

23. Sandwiches

24. Hors D’Oeuvres

25. Breakfast Preparation

26. Dairy and Beverages

27. Cooking for Vegetarian Diets

28. Sausages and Cured Food

29. Pates, Terrines, and Other Cold Foods

30. Food Presentation

31. Bakeshop Production: Basic Principles and Ingredients

32. Yeast Products

33. Quick Breads

34. Cakes and Icings

35. Cookies

36. Pies and Pastries

37. Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors

Appendix 2: Standard Can Sizes

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

Appendix 4: Kitchen Math Exercises: Metric Versions

Appendix 5: Eggs and Safety

Erscheinungsdatum	27.07.2017
Verlagsort	Toronto
Sprache	englisch
Maße	241 x 279 mm
Gewicht	2845 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	1-119-42472-0 / 1119424720
ISBN-13	978-1-119-42472-7 / 9781119424727
Zustand	Neuware