Professional Cooking, with eBook Access Code - Gisslen, Wayne

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Auteur(s) : Gisslen, Wayne

Editeur : Wiley

Langue : Anglais

Parution : 01/05/2025

Format : Moyen, de 350g à 1kg

Nombre de pages : 1120.0

ISBN : 1394290209

Résumé :

Preface xiv
Acknowledgments xvii
About CulinarE-Companion xxi

1 THE FOOD-SERVICE INDUSTRY 1
A HISTORY OF MODERN FOOD SERVICE 2
THE ORGANIZATION OF MODERN KITCHENS 10

2 SANITATION AND SAFETY 17
FOOD HAZARDS 18

3 TOOLS AND EQUIPMENT 45
COOKING EQUIPMENT 46
PROCESSING, HOLDING, AND STORAGE EQUIPMENT 53
POTS, PANS, AND CONTAINERS 58
MEASURING DEVICES, HAND TOOLS, AND SMALL EQUIPMENT 60

4 MENUS, RECIPES, AND COST MANAGEMENT 67
MENUS 68
RECIPES 79
MEASUREMENT 83
KITCHEN MATH 87

5 NUTRITION 101
NUTRIENTS 102
BALANCED DIETS AND MENUS 106

6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 115
HEAT AND FOOD 116
HEAT MANAGEMENT 119
COOKING METHODS 122
EMULSIONS 130
BUILDING FLAVOR 131

7 MISE EN PLACE 145
PLANNING AND ORGANIZING PRODUCTION 146
OTHER MISE EN PLACE TASKS 157

8 STOCKS 165
INGREDIENTS 166
PROCEDURES 170
REDUCTIONS AND GLAZES 179

9 SAUCES 183
SAUCE STRUCTURE 184
SAUCE FAMILIES 192
SAUCE PRODUCTION 194

10 SOUPS 241
UNDERSTANDING SOUPS 242
CLEAR SOUPS 244
THICKENED SOUPS 254

11 UNDERSTANDING VEGETABLES 283
CONTROLLING CHANGES DURING COOKING 284
GENERAL COOKING AND QUALITY FACTORS 289
HANDLING FRESH VEGETABLES 291
HANDLING PROCESSED VEGETABLES 316

12 COOKING VEGETABLES 321
BOILING AND STEAMING 322
SAUT?ING AND PAN-FRYING 337
BRAISING 342
BAKING 346
BROILING AND GRILLING 352
DEEP-FRYING 355

13 POTATOES 361
UNDERSTANDING POTATOES 362
COOKING POTATOES 365

14 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES 383
DRIED LEGUMES 384
GRAINS 392
PASTA, NOODLES, AND DUMPLINGS 410

15 COOKING METHODS FOR MEAT, POULTRY, AND FISH 429
ROASTING AND BAKING 430
BARBECUING 436
BROILING AND GRILLING 440
SAUT?ING 442
PAN-FRYING 446
DEEP-FRYING 448
SIMMERING AND SUBMERSION POACHING 450
SHALLOW POACHING 453
STEAMING 456
BRAISING 457
SOUS VIDE COOKING 462

16 UNDERSTANDING
MEATS AND GAME 467
COMPOSITION AND STRUCTURE 468
BASIC QUALITY FACTORS 469
THE BASIC CUTS 472
MEAT SELECTION, FABRICATION, AND STORAGE 480
COOKING AND HANDLING MEATS 486
VARIETY MEATS, GAME, AND SPECIALTY MEATS 494

17 COOKING MEATS AND GAME 503
ROASTING, BAKING, AND BARBECUING 504
BROILING, GRILLING, AND PAN-BROILING 517
SAUT?ING AND PAN-Frying 522
SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE 527
BRAISING 533

18 UNDERSTANDING POULTRY AND GAME BIRDS 543
IDENTIFICATION 544
HANDLING AND COOKING 550

19 COOKING POULTRY AND GAME BIRDS 557
ROASTING AND BAKING 558
BROILING AND GRILLING 569
SAUT?ING, PAN-FRYING, AND DEEP-FRYING 576
SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE 586
BRAISING 595
DRESSINGS AND STUFFINGS 601

20 UNDERSTANDING FISH AND SHELLFISH 605
FIN FISH: VARIETIES, MARKET FORMS, AND FABRICATION 606
SHELLFISH: MOLLUSKS AND CEPHALOPODS 620
SHELLFISH: CRUSTACEANS AND OTHER SEAFOOD 626

21 COOKING FISH AND SHELLFISH 635
BAKING 636
BROILING AND GRILLING 642
SAUT?ING AND PAN-FRYING 648
DEEP-FRYING 654
POACHING AND SIMMERING 658
STEAMING, SOUS VIDE, AND MIXED COOKING TECHNIQUES 663
SEAFOOD SERVED RAW 671

22 SALAD DRESSINGS AND SALADS 677
SALAD DRESSINGS 678
SALAD INGREDIENTS 688
SALAD PRESENTATION 698
PROCEDURES AND RECIPES 701

23 SANDWICHES 735
SANDWICH COMPONENTS 736
PREPARING SANDWICHES 739

...

Biographie:

Preface xiv

Acknowledgments xvii

About CulinarE-Companion(TM) xxi

1 The Food-Service Industry 1

A History of Modern Food Service 2

The Organization of Modern Kitchens 10

2 Sanitation and Safety 17

Food Hazards 18

Managing Food Safety 27

Managing Workplace Safety 39

3 Tools and Equipment 45

Cooking Equipment 46

Processing, Holding, And Storage Equipment 53

Pots, Pans, and Containers 58

Measuring Devices, Hand Tools, and Small Equipment 60

4 Menus, Recipes, and Cost Management 67

Menus 68

Recipes 79

Measurement 83

Kitchen Math 87

5 Nutrition 101

Nutrients 102

Balanced Diets and Menus 106

6 Basic Principles of Cooking and Food Science 115

Heat and Food 116

Heat Management 119

Cooking Methods 122

Emulsions 130

Building Flavor 131

7 Mise En Place 145

Planning and Organizing Production 146

Using the Knife 149

Other Mise En Place Tasks 157

8 Stocks 165

Ingredients 166

Procedures 170

Reductions and Glazes 179

Convenience Bases 179

9 Sauces 183

Sauce Structure 184

Sauce Families 192

Sauce Production 194

10 Soups 241

Understanding Soups 242

Clear Soups 244

Thickened Soups 254

11 Understanding Vegetables 283

Controlling Changes During Cooking 284

General Cooking And Quality Factors 289

Handling Fresh Vegetables 291

Handling Processed Vegetables 316

12 Cooking Vegetables 321

Boiling and Steaming 322

Saut?ing and Pan-frying 337

Braising 342

Baking 346

Broiling and Grilling 352

Deep-frying 355

13 Potatoes 361

Understanding Potatoes 362

Cooking Potatoes 365

14 Legumes, Grains, Pasta, And other Starches 383

Dried Legumes 384

Grains 392

Pasta, Noodles, and Dumplings 410

15 Cooking Methods for Meat, Poultry, and Fish 429

Roasting and Baking 430

Barbecuing 43

Broiling and Grilling 440

Saut?ing 442

Pan-frying 446

Deep-frying 448

Simmering and Submersion Poaching 450

Shallow Poaching 453

Steaming 456

Braising 457

Sous Vide Cooking 462

16 Understanding Meats and Game 467

Composition and Structure 468

Basic Quality Factors 469

The Basic Cuts 472

Meat Selection, Fabrication, And Storage 480

Cooking and Handling Meats 486

Variety Meats, Game, and Specialty Meats 494

17 Cooking Meats and Game 503

Roasting, Baking, and Barbecuing 504

Broiling, Grilling, and Pan-broiling 517

Saut?ing and PAN-Frying 522

Simmering, Submersion Poaching, Steaming, And Sous Vide 527

Braising 533

18 Understanding Poultry and Game Birds 543

Identification 544

Handling and Cooking 550

19 Cooking Poultry And Game Birds 557

Roasting and Baking 558

Broiling and Grilling 569

Saut?ing, Pan-frying, And Deep-frying 576

Simmering, Submersion Poaching, Steaming, and Sous Vide 586

Braising 595

Dressings and Stuffings 601

20 Understanding Fish And Shellfish 605

Fin Fish: Varieties, Market Forms, and Fabrication 606

Handling and Cooking 616

Shellfish: Mollusks and Cephalopods 620

Shellfish: Crustaceans And other Seafood 626

21 Cooking Fish and Shellfish 635

Baking 636

Broiling and Grilling 642

Saut?ing and...

Sommaire:

CLEAR, IN-DEPTH INSTRUCTION ON CRITICAL COOKING THEORIES AND TECHNIQUES FOR CULINARY STUDENTS

The Tenth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. 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 fundamental skills to apply this knowledge.

NEW TO THIS EDITION

• Emphasis on special diets including vegetarian, keto, high protein, and more
• Two new appendices focused on kosher and halal ingredients and preparation
• All recipes throughout the book reviewed and freshened
• Vegan recipes now clearly labeled for ease of planning
• Simplified metric to imperial (US) comparison to facilitate common measurements
• Baking recipes updated for consistency with the latest edition of Professional Baking.
• Updated support material for instructors and students including PowerPoint slides, an Instructor's Manual, Student Study Guide solutions, and test banks

AN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE

This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text.

• Interactive Figures and Content: Appearing throughout the enhanced e-text, interactive figures, visual learning activities, flashcards, and pop-up definitions facilitate the study of complex concepts and processes and help students retain important information. Even many of the simplest figures are interactive to encourage online readers to pause and absorb the information they present before scrolling on to additional reading.
• Interactive Practice Quizzes: Each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams.
• CulinarE-Companion Website:
• More than 200 videos demonstrating cooking techniques, culinary math concepts, and common kitchen procedures
• Enhanced tools to manage recipes or calculate nutritional analyses and food costing
• Audio pronunciation guides for more than 1000 glossary terms

ALSO BY THE AUTHOR OF PROFESSIONAL COOKING

Professional Baking provides a comprehensive and reliable approach to the foundations of baking. Ideal for students and early-career professionals, this bestselling textbook delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style....