000			02249nam a2200229Ia 4500
003			NULRC
005			20250520094807.0
008			250520s9999 xx 000 0 und d
020			_a471663751
040			_cNULRC
050			_aTX 820 .G57s 2007
100			_aGisslen, Wayne _eauthor
245		0	_aStudy guide to accompany professional cooking / _cWayne Gisslen
250			_aSixth Edition.
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2007
300			_aviii, 252 pages : _billustrations ; _c28 cm.
365			_bUSD3641.5
505			_aFood 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 --
520			_aThe 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.
650			_aQUANTITY COOKING -- PROBLEMS, EXERCISES, ETC
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999			_c2774 _d2774