01666nam a22002297a 4500 OSt 20260409161028.0 260409b |||||||| |||| 00| 0 eng d 9781394290208 DLC TX820 .G54 2025 Gisslen, Wayne Professional cooking / Wayne Gisslen 10th ed. Hoboken, New Jersey : Wiley, 2025. xviii, 1,083 pages : color illustrations ; 29 cm Includes bibliographical references (pages 1041-1042) and index The food-service industry -- Sanitation and safety -- Tools and equipment -- Menus, recipes, and cost management -- Nutrition -- Basic principles of cooking and food science -- Mise en place -- Stocks -- Sauces -- Soups -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking methods for meat, poultry, and fish -- 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 -- Salad dressings and salads -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Cooking for vegetarian diets -- Sausages and cured foods -- P©Øt©♭s, terrines, and other cold foods -- Food presentation -- Bakeshop production : basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces Quantity cooking Food service lcc BOOKS 0 2745 2745 2026-04-09 10:05:00 0 TX820.G54 2025 1002718 2026-04-09 BOOKS 0 lcc 0 0 Open 0 DMLIS DMLIS TX 2026-04-09 726.30