000			03743cam a2200409 i 4500
001			0000039016
005			20230706165458.0
008			230706b |||||||| |||| 00| 0 eng d
010			_a 2014007176
020			_a9781118636725 (hardback : acid-free paper)
040			_aDLC _beng _erda _cDLC _dDLC
042			_apcc
050			_aTX820 _b.G54 2015
082			_a641.5/7 _223
084			_aCKB068000 _2bisacsh
100			_aGisslen, Wayne, _d1946-.
245			_aProfessional Cooking / _cWayne Gisslen ; photography by J. Gerard Smith.
250			_aEighth edition.
264			_aHoboken, New Jersey : _bWiley, _c[2015].
300			_axiv, 1056 pages : _bcolor illustrations ; _c29 cm.
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aRegisteration card for E-Companion recipe management software for Professional cooking included.
504			_aIncludes bibliographical references (pages 1031-1032) and index.
505	8		_aMachine generated contents note: Contents Chapter 1: The Food-Service Industry Chapter 2: Sanitation and Safety Chapter 3: Tools and Equipment Chapter 4: Menus, Recipes, and Cost Management Chapter 5: Nutrition Chapter 6: Basic Principles of Cooking and Food Science Chapter 7: Mise en Place Chapter 8: Stocks and Sauces Chapter 9: Soups Chapter 10: Understanding Vegetables Chapter 11: Cooking Vegetables Chapter 12: Potatoes Chapter 13: Legumes, Grains, Pasta, and Other Starches Chapter 14: Cooking Methods for Meat, Poultry, and Fish Chapter 15: Understanding Meats and Game Chapter 16: Cooking Meats and Game Chapter 17: Understanding Poultry and Game Birds Chapter 18: Cooking Poultry and Game Birds Chapter 19: Understanding Fish and Shellfish Chapter 20: Cooking Fish and Shellfish Chapter 21: Salad Dressings and Salads Chapter 22: Sandwiches Chapter 23: Hors d'Oeuvres Chapter 24: Breakfast Preparation Chapter 25: Dairy and Beverages Chapter 26: Cooking for Vegetarian Diets Chapter 27: Sausages and Cured Foods Chapter 28: Pâtes, Terrines, and Other Cold Foods Chapter 29: Food Presentation Chapter 30: Bakeshop Production: Basic Principles and Ingredients Chapter 31: Yeast Products Chapter 32: Quick Breads Chapter 33: Cakes and Icings Chapter 34: Cookies Chapter 35: Pies and Pastries Chapter 36: 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. Bibliography. Glossary and Cooking Vocabular.
520			_a"Professional Cooking, Eighth Edition 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. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen"-- _cProvided by publisher.
650			_aQuantity cooking. _2Sears List of Subject Headings.
650			_aFood service. _2Sears List of Subject Headings.
776	0	8	_iOnline version _aGisslen, Wayne, 1946-. _tProfessional cooking _bEighth edition _dHoboken, New Jersey : : John Wiley & Sons, Inc., 2014 _z9781118797754 _w(DLC) 2014012625.
856			_3Cover image _uhttp://catalogimages.wiley.com/images/db/jimages/9781118636725.jpg
908			_a140327s2015\\\\njua\\\\\b\\\\001\0\eng
908			_a160618
942			_cBK _2ddc
999			_c1777 _d1777