Full Description
Following a recipe will get a cook only so far. Cooking like a professional chef involves learning a whole range of basic techniques and procedures, from cutting vegetables and grilling meats to roasting poultry and preparing sauces. With the up--to--date Fifth Edition of Wayne Gisslen's classic Professional Cooking, anyone can learn the essential hows and whys of cooking and "cook like a pro."
Contents
Recipe contents; about LeCordon Bleu; the food service industry; sanitation and safety; tools and equipment; basic cooking principles; the recipe - its structure and its use; the menu; mise en place; stock and sauces; soups; understanding meats and game; cooking meats and game; understanding poultry and game; cooking poultry and game; understanding fish and shellfish; cooking fish and shellfish; understanding vegetables; cooking vegetables; potatoes and other starches; salads and salad dressings; sandwiches and hors d'oeuvres; breakfast preparation, dairy products, and coffee and tea; sausages and cured foods; pates, terrines, and other cold foods; food presentation and garnish; recipes from international cuisines; bakeshop production - basic principles and ingredients; yeast products; quick breads; cakes and icings; cookies; pies and pastries; creams, custards, puddings, frozen desserts, and sauces. Appenidices: metric conversion factors; standard can sizes; approximate weight-volume equivalents of dry foods; kitchen math exercise metric versions; eggs and safety; US - UK cooking vocabulary.
