000			01666nam a22002297a 4500
003			OSt
005			20260409161028.0
008			260409b |||||||| |||| 00| 0 eng d
020			_a9781394290208
040			_cDLC
050			_aTX820 _b.G54 2025
100			_aGisslen, Wayne
245			_aProfessional cooking / _cWayne Gisslen
250			_a10th ed.
260			_aHoboken, New Jersey : _bWiley, _c2025.
300			_axviii, 1,083 pages : _bcolor illustrations ; _c29 cm
504			_aIncludes bibliographical references (pages 1041-1042) and index
505			_aThe 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
650			_aQuantity cooking
650			_aFood service
942			_2lcc _cBOOKS _n0
999			_c2745 _d2745