This revised reference for the professional cook conveys an understanding of the theory of cooking through a series of step-by-step procedures. Featuring over 900 recipes, the text explains how to develop and apply a set of manual skills to a wide range of catering settings and cooking skills.
Professional Cooking Summary
Professional Cooking by Wayne Gisslen
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Table of Contents
The Food Industry; Sanitation and Safety; Tools and Equipment; Basic Cooking Principles; The Menu; Preparation; Stocks and Sauces; Soups; Understanding Meats; Cooking Meats; Understanding Fish and Shellfish; Cooking Vegetables; Salads and Salad Dressings; Food Preparation; Yeast Products; Cakes and Icings.
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