Professional Cooking, 10e Student Study Guide

WAYNE GISSLEN is the author of the bestselling Professional Cooking and Professional Baking, 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 12 Sanitation and Safety 53 Tools and Equipment 134 Menus, Recipes, and Cost Management 195 Nutrition 336 Basic Principles of Cooking and Food Science 377 Mise en Place 438 Stocks 479 Sauces 5110 Soups 5911 Understanding Vegetables 6712 Cooking Vegetables 7113 Potatoes 7714 Legumes, Grains, Pasta, and Other Starches 8515 Cooking Methods for Meat, Poultry, and Fish 9316 Understanding Meats and Game 10117 Cooking Meats and Game 10918 Understanding Poultry and Game Birds 11519 Cooking Poultry and Game Birds 11920 Understanding Fish and Shellfis, 12521 Cooking Fish and Shellfish 12922 Salad Dressings and Salads 13523 Sandwiches 14324 Hors d’Oeuvres, 147 25 Breakfast Preparation 15126 Dairy and Beverages 15527 Cooking for Vegetarian and Other Special Diets 16128 Sausages and Cured Foods 16729 Pâtés, Terrines, and Other Cold Foods 17130 Food Presentation 17531 Bakeshop Production: Basic Principles and Ingredients 17932 Yeast Products 18533 Quick Breads 18934 Cakes and Icings 19135 Cookies 19736 Pies and Pastries 20137 Creams, Custards, Puddings, Frozen Desserts, and Sauces 207AppendixSample Prices 215