Gisslen, Wayne,  1946- <br/><br/>
Professional cooking / 
Wayne Gisslen 
 - Ninth edition 
 - xviii, 1,083 pages :  color illustrations ;  29 cm 
<br/><br/>Includes bibliographical references (pages 1041-1042) and index 
<br/><br/>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 
<br/><br/> The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge 
<br/><br/> Advanced placement high school student edition for grades 9-12 
<br/><br/><label>ISBN: </label>9781119399612 1119399610 9781119581994 9781119585961 
<br/><br/><label>LCCN: </label>2017061621 
<br/><br/><label>Nat. Bib. No.: </label>GBB842545  bnb 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking<br/>Food service
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Cookbooks.
<br/><br/><label>LC Class. No.: </label>TX820  / .G54 2018 
<br/><br/><label>Dewey Class. No.: </label>641.5/7