Study guide to accompany professional cooking / Wayne Gisslen

Food service industry -- Sanitation and safety -- Tools and equipment -- Basic cooking principles -- Menus, recipes, and cost management -- Nutrition -- Mise en place -- Stocks and sauces -- Soups -- Understanding meats and game -- Cooking meats and game -- Understanding poultry and game birds -- Cooking poultry and game birds -- Understanding fish and shellfish -- Cooking fish and shellfish -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking for vegetarian diets -- Salads and salad dressings -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Sausages and cured foods -- Pâtés, terrines, and other cold foods -- Food presentation and garnish -- Bakeshop production, basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces --

The purpose of this guide is to help you study and review the material in the [main] text -- [Professional Cooking, six edition]. Learning to cook is primarily a practical, hands-on endeavor. It is, for the most part, a matter of learning manual skills by practicing them under the guidance of an instructor or supervisor, and then improving those skills by repeated practice. These practical skills, however, depend on a large body of knowledge and understanding. You need to know about cooking theory, basic procedures, general guidelines, and ingredient information. Using this manual will help you to study and to master this materials.