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Informationen zum Autor WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking , Advanced Professional Cooking , and Professional Baking -all published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant. Klappentext Essentials of Professional Cooking, Second Edition , focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection--without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition , extends the benefits of this material to students and professionals in hospitality management and food-service management. Zusammenfassung Essentials of Professional Cooking! Second Edition! focuses on fundamental cooking procedures and techniques! functions of ingredients! and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection without relying solely on a recipe. Inhaltsverzeichnis Preface vii Acknowledgments viii About CulinarE-Companion(TM) ix About WileyPLUS x 1 THE FOOD-SERVICE INDUSTRY 1 A History of Modern Food Service 2 The Organization of Modern Kitchens 5 2 SANITATION AND SAFETY 10 Sanitation 11 Food Hazards 11 Personal Hygiene 16 Food Storage 17 Food Handling and Preparation 19 Cleaning and Sanitizing Equipment 22 Rodent and Insect Control 23 Setting Up a System for Food Safety 24 Safety 27 The Safe Workplace 27 Preventing Cuts 27 Preventing Burns 28 Preventing and Dealing with Fires 28 Preventing Injuries from Machines and Equipment 29 Preventing Falls 29 Preventing Strains and Injuries from Lifting 29 3 TOOLS AND EQUIPMENT 31 Introduction to Quantity Food Equipment 32 Cooking Equipment 33 Processing Equipment 39 Holding and Storage Equipment 43 Pots, Pans, and Containers 44 Measuring Devices 46 Knives, Hand Tools, and Small Equipment 47 4 MENUS, RECIPES, AND COST MANAGEMENT 52 Menu Forms and Functions 53 Building the Menu 55 The Written Recipe 59 Measurement 63 Converting Recipes 67 Food Cost Calculations 72 Controlling Food Costs 77 5 NUTRITION 81 Nutrients 82 The Balanced Diet 86 Cooking Healthful Meals 89 Understanding Vegetarian Diets 91 Menus for Vegetarian Diets 93 6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 100 Basic Concepts in Food Science 101 What Is Heat? 101 Effects of Heat on Foods 101 Emulsions 104 Heat Transfer 106 Heat Management 107 Cooking Methods 109 Conventional Cooking Methods 110 Microwave Cooking 110 Cooking Sous Vide 111 Building Flavor 113 Building Flavor Profiles 113 Seasoning and Flavoring Ingredients 115 Using Herbs and Spices 121 7 MISE EN PLACE 125 Planning and Organizing Production 126 Using the Knife 129 Preliminary Cooking and Fla...
