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.

• Preface vii Acknowledgments viii About CulinarE-Companion™ ix About WileyPLUS x 1 THE FOOD-SERVICE INDUSTRY 1 A History of Modern Food Service 2 The Organization of Modern Kitchens 5 2 SANITATION AND SAFETY 10 Sanitation 11 Food Hazards 11 Personal Hygiene 16 Food Storage 17 Food Handling and Preparation 19 Cleaning and Sanitizing Equipment 22 Rodent and Insect Control 23 Setting Up a System for Food Safety 24 Safety 27 The Safe Workplace 27 Preventing Cuts 27 Preventing Burns 28 Preventing and Dealing with Fires 28 Preventing Injuries from Machines and Equipment 29 Preventing Falls 29 Preventing Strains and Injuries from Lifting 29 3 TOOLS AND EQUIPMENT 31 Introduction to Quantity Food Equipment 32 Cooking Equipment 33 Processing Equipment 39 Holding and Storage Equipment 43 Pots, Pans, and Containers 44 Measuring Devices 46 Knives, Hand Tools, and Small Equipment 47 4 MENUS, RECIPES, AND COST MANAGEMENT 52 Menu Forms and Functions 53 Building the Menu 55 The Written Recipe 59 Measurement 63 Converting Recipes 67 Food Cost Calculations 72 Controlling Food Costs 77 5 NUTRITION 81 Nutrients 82 The Balanced Diet 86 Cooking Healthful Meals 89 Understanding Vegetarian Diets 91 Menus for Vegetarian Diets 93 6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 100 Basic Concepts in Food Science 101 What Is Heat? 101 Effects of Heat on Foods 101 Emulsions 104 Heat Transfer 106 Heat Management 107 Cooking Methods 109 Conventional Cooking Methods 110 Microwave Cooking 110 Cooking Sous Vide 111 Building Flavor 113 Building Flavor Profiles 113 Seasoning and Flavoring Ingredients 115 Using Herbs and Spices 121 7 MISE EN PLACE 125 Planning and Organizing Production 126 Using the Knife 129 Preliminary Cooking and Flavoring 137 Preparation for Frying 140 Handling Convenience Foods 142 8 STOCKS AND SAUCES 144 Stocks 145 Ingredients 145 Procedures 149 Reductions and Glazes 155 Convenience Bases 156 Sauces 156 Understanding Sauces 157 Roux 158 Other Thickening Agents 162 Finishing Techniques 164 Sauce Families 166 Production 167 9 SOUPS 188 Understanding Soups 189 Classifications of Soups 189 Service of Soups 190 Clear Soups 192 Broths 192 Consommé 192 Vegetable Soups 197 Thick Soups 199 Cream Soups 199 Pure Soups 206 Bisques 209 Chowders 211 10 UNDERSTANDING VEGETABLES 213 Controlling Quality Changes During Cooking 214 Controlling Texture Changes 214 Controlling Flavor Changes 215 Controlling Color Changes 216 Controlling Nutrient Losses 218 General Rules of Vegetable Cookery 219 Standards of Quality in Cooked Vegetables 219 Handling Vegetables 220 Fresh Vegetables 220 Processed Vegetables 243 Production and Holding Problems in Quantity Cooking 245 Storage 247 11 COOKING VEGETABLES 249 Boiling and Steaming 250 Sautéing and Pan-Frying 255 Braising 258 Baking 260 Broiling and Grilling 262 Deep-Frying 264 12 POTATOES 268 Understanding Potatoes 269 Cooking Potatoes 272 13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES 285 Dried Legumes 286 Grains 290 Pasta and Noodles 301 14 COOKING METHODS FOR MEAT, POULTRY, AND FISH 308 Roasting and Baking 309 Barbecuing 315 Broiling and Grilling 319 Sautéing 321 Pan-Frying 325 Deep-Frying 327 Simmering and Submersion Poaching 329 Shallow Poaching 332 Steaming 335 Braising 336 Sous Vide Cooking 341 15 UNDERSTANDING MEATS AND GAME 345 Composition, Structure, and Basic Quality Factors 346 Composition 346 Structure 347 Inspection and Grading 348 Aging 348 Understanding the Basic Cuts 350 Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts 350 Bone Structure 351 Beef, Lamb, Veal, and Pork Cuts 353 Selecting Meats for Your Operation 356 Cooking and Handling Meats 357 Tenderness and Appropriate Cooking Methods 357 Doneness 360 Cooking Variety Meats 363 Game and Specialty Meats 367 Storage of Meats 369 16 COOKING MEATS AND GAME 371 Roasting, Baking, and Barbecuing 372 Broiling, Grilling, and Pan-Broiling 374 Sautéing and Pan-Frying 376 Simmering, Submersion Poaching, and Steaming 378 Braising 381 17 UNDERSTANDING POULTRY AND GAME BIRDS 384 Composition and Structure 385 Inspection and Grading 386 Classification and Market Forms 387 Handling and Storage 390 Doneness 391 18 COOKING POULTRY AND GAME BIRDS 393 Roasting and Baking 394 Broiling and Grilling 396 Sautéing, Pan-Frying, and Deep-Frying 398 Simmering and Submersion Poaching 402 Braising 405 Dressings and Stuffings 408 19 UNDERSTANDING FISH AND SHELLFISH 410 Fin Fish 411 Composition and Structure 411 Special Problems in Cooking Fish 411 Cutting Fish 412 Varieties and Characteristics 415 Handling and Storage 422 Shellfish 424 Mollusks 424 Cephalopods 429 Crustaceans 429 Miscellaneous Seafood 434 20 COOKING FISH AND SHELLFISH 436 Baking 437 Broiling and Grilling 439 Sautéing and Pan-Frying 441 Deep-Frying 443 Poaching and Simmering 444 Steaming and Mixed Cooking Techniques 447 Seafood Served Raw 452 21 SALAD DRESSINGS AND SALADS 457 Salad Dressings 458 Ingredients 458 Oil-and-Vinegar Dressings 460 Emulsified Dressings 461 Salads 464 Ingredients 464 Arrangement and Presentation 474 Recipes and Techniques 476 22 SANDWICHES AND HORS D’OEUVRES 490 Sandwiches 491 Breads 491 Spreads 492 Fillings 492 Types of Sandwiches 494 Making Sandwiches 495 Hors d’Oeuvres 501 Serving Hors d’Oeuvres 502 Canapés 502 Cocktails 505 Relishes 506 Dips 506 23 FOOD PRESENTATION 508 Hot Food Presentation 509 Fundamentals of Plating 509 Cold Food Presentation and Buffet Service 513 Buffet Arrangement and Appearance 513 24 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS 516 Basic Principles of Baking 517 Formulas and Measurement 517 Mixing and Gluten Development 520 Staling 521 Ingredients 522 Flours, Meals, and Starches 522 Fats 523 Sugars 524 Liquids 526 Eggs 527 Leavening Agents 527 Salt, Flavorings, and Spices 529 25 QUICK BREADS, CAKES, AND COOKIES 531 Quick Breads 532 Mixing and Production Methods 532 Formulas 534 Understanding Cake Making 536 Basic Mixing Methods 536 Cake Formula Types 539 Scaling and Panning 540 Baking and Cooling 542 Common Cake Faults and Their Causes 542 Altitude Adjustments 543 Cake Formulas 544 Creaming Method 544 Two-Stage Method 545 Foaming Methods 546 Icings: Production and Application 547 Producing and Handling Basic Types 547 Assembling and Icing Cakes 551 Cookies 554 Cookie characteristics and Their Causes 554 Mixing Methods 555 Types and Makeup Methods 556 Panning, Baking, and Cooling 558 Glossary 563 Index 569

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.

• Preface vii Acknowledgments viii About CulinarE-Companion™ ix About WileyPLUS x 1 THE FOOD-SERVICE INDUSTRY 1 A History of Modern Food Service 2 The Organization of Modern Kitchens 5 2 SANITATION AND SAFETY 10 Sanitation 11 Food Hazards 11 Personal Hygiene 16 Food Storage 17 Food Handling and Preparation 19 Cleaning and Sanitizing Equipment 22 Rodent and Insect Control 23 Setting Up a System for Food Safety 24 Safety 27 The Safe Workplace 27 Preventing Cuts 27 Preventing Burns 28 Preventing and Dealing with Fires 28 Preventing Injuries from Machines and Equipment 29 Preventing Falls 29 Preventing Strains and Injuries from Lifting 29 3 TOOLS AND EQUIPMENT 31 Introduction to Quantity Food Equipment 32 Cooking Equipment 33 Processing Equipment 39 Holding and Storage Equipment 43 Pots, Pans, and Containers 44 Measuring Devices 46 Knives, Hand Tools, and Small Equipment 47 4 MENUS, RECIPES, AND COST MANAGEMENT 52 Menu Forms and Functions 53 Building the Menu 55 The Written Recipe 59 Measurement 63 Converting Recipes 67 Food Cost Calculations 72 Controlling Food Costs 77 5 NUTRITION 81 Nutrients 82 The Balanced Diet 86 Cooking Healthful Meals 89 Understanding Vegetarian Diets 91 Menus for Vegetarian Diets 93 6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 100 Basic Concepts in Food Science 101 What Is Heat? 101 Effects of Heat on Foods 101 Emulsions 104 Heat Transfer 106 Heat Management 107 Cooking Methods 109 Conventional Cooking Methods 110 Microwave Cooking 110 Cooking Sous Vide 111 Building Flavor 113 Building Flavor Profiles 113 Seasoning and Flavoring Ingredients 115 Using Herbs and Spices 121 7 MISE EN PLACE 125 Planning and Organizing Production 126 Using the Knife 129 Preliminary Cooking and Flavoring 137 Preparation for Frying 140 Handling Convenience Foods 142 8 STOCKS AND SAUCES 144 Stocks 145 Ingredients 145 Procedures 149 Reductions and Glazes 155 Convenience Bases 156 Sauces 156 Understanding Sauces 157 Roux 158 Other Thickening Agents 162 Finishing Techniques 164 Sauce Families 166 Production 167 9 SOUPS 188 Understanding Soups 189 Classifications of Soups 189 Service of Soups 190 Clear Soups 192 Broths 192 Consommé 192 Vegetable Soups 197 Thick Soups 199 Cream Soups 199 Pure Soups 206 Bisques 209 Chowders 211 10 UNDERSTANDING VEGETABLES 213 Controlling Quality Changes During Cooking 214 Controlling Texture Changes 214 Controlling Flavor Changes 215 Controlling Color Changes 216 Controlling Nutrient Losses 218 General Rules of Vegetable Cookery 219 Standards of Quality in Cooked Vegetables 219 Handling Vegetables 220 Fresh Vegetables 220 Processed Vegetables 243 Production and Holding Problems in Quantity Cooking 245 Storage 247 11 COOKING VEGETABLES 249 Boiling and Steaming 250 Sautéing and Pan-Frying 255 Braising 258 Baking 260 Broiling and Grilling 262 Deep-Frying 264 12 POTATOES 268 Understanding Potatoes 269 Cooking Potatoes 272 13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES 285 Dried Legumes 286 Grains 290 Pasta and Noodles 301 14 COOKING METHODS FOR MEAT, POULTRY, AND FISH 308 Roasting and Baking 309 Barbecuing 315 Broiling and Grilling 319 Sautéing 321 Pan-Frying 325 Deep-Frying 327 Simmering and Submersion Poaching 329 Shallow Poaching 332 Steaming 335 Braising 336 Sous Vide Cooking 341 15 UNDERSTANDING MEATS AND GAME 345 Composition, Structure, and Basic Quality Factors 346 Composition 346 Structure 347 Inspection and Grading 348 Aging 348 Understanding the Basic Cuts 350 Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts 350 Bone Structure 351 Beef, Lamb, Veal, and Pork Cuts 353 Selecting Meats for Your Operation 356 Cooking and Handling Meats 357 Tenderness and Appropriate Cooking Methods 357 Doneness 360 Cooking Variety Meats 363 Game and Specialty Meats 367 Storage of Meats 369 16 COOKING MEATS AND GAME 371 Roasting, Baking, and Barbecuing 372 Broiling, Grilling, and Pan-Broiling 374 Sautéing and Pan-Frying 376 Simmering, Submersion Poaching, and Steaming 378 Braising 381 17 UNDERSTANDING POULTRY AND GAME BIRDS 384 Composition and Structure 385 Inspection and Grading 386 Classification and Market Forms 387 Handling and Storage 390 Doneness 391 18 COOKING POULTRY AND GAME BIRDS 393 Roasting and Baking 394 Broiling and Grilling 396 Sautéing, Pan-Frying, and Deep-Frying 398 Simmering and Submersion Poaching 402 Braising 405 Dressings and Stuffings 408 19 UNDERSTANDING FISH AND SHELLFISH 410 Fin Fish 411 Composition and Structure 411 Special Problems in Cooking Fish 411 Cutting Fish 412 Varieties and Characteristics 415 Handling and Storage 422 Shellfish 424 Mollusks 424 Cephalopods 429 Crustaceans 429 Miscellaneous Seafood 434 20 COOKING FISH AND SHELLFISH 436 Baking 437 Broiling and Grilling 439 Sautéing and Pan-Frying 441 Deep-Frying 443 Poaching and Simmering 444 Steaming and Mixed Cooking Techniques 447 Seafood Served Raw 452 21 SALAD DRESSINGS AND SALADS 457 Salad Dressings 458 Ingredients 458 Oil-and-Vinegar Dressings 460 Emulsified Dressings 461 Salads 464 Ingredients 464 Arrangement and Presentation 474 Recipes and Techniques 476 22 SANDWICHES AND HORS D’OEUVRES 490 Sandwiches 491 Breads 491 Spreads 492 Fillings 492 Types of Sandwiches 494 Making Sandwiches 495 Hors d’Oeuvres 501 Serving Hors d’Oeuvres 502 Canapés 502 Cocktails 505 Relishes 506 Dips 506 23 FOOD PRESENTATION 508 Hot Food Presentation 509 Fundamentals of Plating 509 Cold Food Presentation and Buffet Service 513 Buffet Arrangement and Appearance 513 24 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS 516 Basic Principles of Baking 517 Formulas and Measurement 517 Mixing and Gluten Development 520 Staling 521 Ingredients 522 Flours, Meals, and Starches 522 Fats 523 Sugars 524 Liquids 526 Eggs 527 Leavening Agents 527 Salt, Flavorings, and Spices 529 25 QUICK BREADS, CAKES, AND COOKIES 531 Quick Breads 532 Mixing and Production Methods 532 Formulas 534 Understanding Cake Making 536 Basic Mixing Methods 536 Cake Formula Types 539 Scaling and Panning 540 Baking and Cooling 542 Common Cake Faults and Their Causes 542 Altitude Adjustments 543 Cake Formulas 544 Creaming Method 544 Two-Stage Method 545 Foaming Methods 546 Icings: Production and Application 547 Producing and Handling Basic Types 547 Assembling and Icing Cakes 551 Cookies 554 Cookie characteristics and Their Causes 554 Mixing Methods 555 Types and Makeup Methods 556 Panning, Baking, and Cooling 558 Glossary 563 Index 569

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.

• Preface vii Acknowledgments viii About CulinarE-Companion™ ix About WileyPLUS x 1 THE FOOD-SERVICE INDUSTRY 1 A History of Modern Food Service 2 The Organization of Modern Kitchens 5 2 SANITATION AND SAFETY 10 Sanitation 11 Food Hazards 11 Personal Hygiene 16 Food Storage 17 Food Handling and Preparation 19 Cleaning and Sanitizing Equipment 22 Rodent and Insect Control 23 Setting Up a System for Food Safety 24 Safety 27 The Safe Workplace 27 Preventing Cuts 27 Preventing Burns 28 Preventing and Dealing with Fires 28 Preventing Injuries from Machines and Equipment 29 Preventing Falls 29 Preventing Strains and Injuries from Lifting 29 3 TOOLS AND EQUIPMENT 31 Introduction to Quantity Food Equipment 32 Cooking Equipment 33 Processing Equipment 39 Holding and Storage Equipment 43 Pots, Pans, and Containers 44 Measuring Devices 46 Knives, Hand Tools, and Small Equipment 47 4 MENUS, RECIPES, AND COST MANAGEMENT 52 Menu Forms and Functions 53 Building the Menu 55 The Written Recipe 59 Measurement 63 Converting Recipes 67 Food Cost Calculations 72 Controlling Food Costs 77 5 NUTRITION 81 Nutrients 82 The Balanced Diet 86 Cooking Healthful Meals 89 Understanding Vegetarian Diets 91 Menus for Vegetarian Diets 93 6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 100 Basic Concepts in Food Science 101 What Is Heat? 101 Effects of Heat on Foods 101 Emulsions 104 Heat Transfer 106 Heat Management 107 Cooking Methods 109 Conventional Cooking Methods 110 Microwave Cooking 110 Cooking Sous Vide 111 Building Flavor 113 Building Flavor Profiles 113 Seasoning and Flavoring Ingredients 115 Using Herbs and Spices 121 7 MISE EN PLACE 125 Planning and Organizing Production 126 Using the Knife 129 Preliminary Cooking and Flavoring 137 Preparation for Frying 140 Handling Convenience Foods 142 8 STOCKS AND SAUCES 144 Stocks 145 Ingredients 145 Procedures 149 Reductions and Glazes 155 Convenience Bases 156 Sauces 156 Understanding Sauces 157 Roux 158 Other Thickening Agents 162 Finishing Techniques 164 Sauce Families 166 Production 167 9 SOUPS 188 Understanding Soups 189 Classifications of Soups 189 Service of Soups 190 Clear Soups 192 Broths 192 Consommé 192 Vegetable Soups 197 Thick Soups 199 Cream Soups 199 Pure Soups 206 Bisques 209 Chowders 211 10 UNDERSTANDING VEGETABLES 213 Controlling Quality Changes During Cooking 214 Controlling Texture Changes 214 Controlling Flavor Changes 215 Controlling Color Changes 216 Controlling Nutrient Losses 218 General Rules of Vegetable Cookery 219 Standards of Quality in Cooked Vegetables 219 Handling Vegetables 220 Fresh Vegetables 220 Processed Vegetables 243 Production and Holding Problems in Quantity Cooking 245 Storage 247 11 COOKING VEGETABLES 249 Boiling and Steaming 250 Sautéing and Pan-Frying 255 Braising 258 Baking 260 Broiling and Grilling 262 Deep-Frying 264 12 POTATOES 268 Understanding Potatoes 269 Cooking Potatoes 272 13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES 285 Dried Legumes 286 Grains 290 Pasta and Noodles 301 14 COOKING METHODS FOR MEAT, POULTRY, AND FISH 308 Roasting and Baking 309 Barbecuing 315 Broiling and Grilling 319 Sautéing 321 Pan-Frying 325 Deep-Frying 327 Simmering and Submersion Poaching 329 Shallow Poaching 332 Steaming 335 Braising 336 Sous Vide Cooking 341 15 UNDERSTANDING MEATS AND GAME 345 Composition, Structure, and Basic Quality Factors 346 Composition 346 Structure 347 Inspection and Grading 348 Aging 348 Understanding the Basic Cuts 350 Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts 350 Bone Structure 351 Beef, Lamb, Veal, and Pork Cuts 353 Selecting Meats for Your Operation 356 Cooking and Handling Meats 357 Tenderness and Appropriate Cooking Methods 357 Doneness 360 Cooking Variety Meats 363 Game and Specialty Meats 367 Storage of Meats 369 16 COOKING MEATS AND GAME 371 Roasting, Baking, and Barbecuing 372 Broiling, Grilling, and Pan-Broiling 374 Sautéing and Pan-Frying 376 Simmering, Submersion Poaching, and Steaming 378 Braising 381 17 UNDERSTANDING POULTRY AND GAME BIRDS 384 Composition and Structure 385 Inspection and Grading 386 Classification and Market Forms 387 Handling and Storage 390 Doneness 391 18 COOKING POULTRY AND GAME BIRDS 393 Roasting and Baking 394 Broiling and Grilling 396 Sautéing, Pan-Frying, and Deep-Frying 398 Simmering and Submersion Poaching 402 Braising 405 Dressings and Stuffings 408 19 UNDERSTANDING FISH AND SHELLFISH 410 Fin Fish 411 Composition and Structure 411 Special Problems in Cooking Fish 411 Cutting Fish 412 Varieties and Characteristics 415 Handling and Storage 422 Shellfish 424 Mollusks 424 Cephalopods 429 Crustaceans 429 Miscellaneous Seafood 434 20 COOKING FISH AND SHELLFISH 436 Baking 437 Broiling and Grilling 439 Sautéing and Pan-Frying 441 Deep-Frying 443 Poaching and Simmering 444 Steaming and Mixed Cooking Techniques 447 Seafood Served Raw 452 21 SALAD DRESSINGS AND SALADS 457 Salad Dressings 458 Ingredients 458 Oil-and-Vinegar Dressings 460 Emulsified Dressings 461 Salads 464 Ingredients 464 Arrangement and Presentation 474 Recipes and Techniques 476 22 SANDWICHES AND HORS D’OEUVRES 490 Sandwiches 491 Breads 491 Spreads 492 Fillings 492 Types of Sandwiches 494 Making Sandwiches 495 Hors d’Oeuvres 501 Serving Hors d’Oeuvres 502 Canapés 502 Cocktails 505 Relishes 506 Dips 506 23 FOOD PRESENTATION 508 Hot Food Presentation 509 Fundamentals of Plating 509 Cold Food Presentation and Buffet Service 513 Buffet Arrangement and Appearance 513 24 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS 516 Basic Principles of Baking 517 Formulas and Measurement 517 Mixing and Gluten Development 520 Staling 521 Ingredients 522 Flours, Meals, and Starches 522 Fats 523 Sugars 524 Liquids 526 Eggs 527 Leavening Agents 527 Salt, Flavorings, and Spices 529 25 QUICK BREADS, CAKES, AND COOKIES 531 Quick Breads 532 Mixing and Production Methods 532 Formulas 534 Understanding Cake Making 536 Basic Mixing Methods 536 Cake Formula Types 539 Scaling and Panning 540 Baking and Cooling 542 Common Cake Faults and Their Causes 542 Altitude Adjustments 543 Cake Formulas 544 Creaming Method 544 Two-Stage Method 545 Foaming Methods 546 Icings: Production and Application 547 Producing and Handling Basic Types 547 Assembling and Icing Cakes 551 Cookies 554 Cookie characteristics and Their Causes 554 Mixing Methods 555 Types and Makeup Methods 556 Panning, Baking, and Cooling 558 Glossary 563 Index 569