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Professional Cooking 9E By Gisslen 9781119585961

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Table of Contents 

1. The Food-Service Industry 

2. Sanitation and Safety 

3. Tools and Equipment 

4. Menu, Recipes, and Cost Management 

5. Nutrition 6. Basic Principles of Cooking and Food Science 

7. Mise en Place 

8. Stocks 

9. Sauces 

10. Soups 

11. Understanding Vegetables 

12. Cooking Vegetables 

13. Potatoes 

14. Legumes, Grains, Pasta, and Other Starches 

15. Cooking Methods for Meat, Poultry, and Fish 

16. Understanding Meats and Game 

17. Cooking Meats and Game 

18. Understanding Poultry and Game Birds 

19. Cooking Poultry and Game Birds

 20. Understanding Fish and Shellfish  

21. Cooking Fish and Shellfish 

22. Salad Dressings and Salads 

23. Sandwiches 

24. Hors D’Oeuvres 

25. Breakfast Preparation 

26. Dairy and Beverages 

27. Cooking for Vegetarian Diets

 28. Sausages and Cured Food 

29. Pates, Terrines, and Other Cold Foods 

30. Food Presentation 

31. Bakeshop Production: Basic Principles and Ingredients 

32. Yeast Products 

33. Quick Breads 

34. Cakes and Icings 

35. Cookies 

36. Pies and Pastries 

37. Creams, Custards, Puddings, Frozen Desserts, and Sauces 

Appendix 1: Metric Conversion Factors 

Appendix 2: Standard Can Sizes Appendix 3: 

Approximate Weight-Volume Equivalents of Dry Foods 

Appendix 4: Kitchen Math Exercises: Metric Versions 

Appendix 5: Eggs and Safety

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