Professional Cooking: College - Wayne Gisslen

The Food Service Industry. Sanitation and Safety. Tools and Equipment. Basic Cooking Principles. The Recipe: Its Structure and Use. The Menu. Preparation. Stocks and Sauces. Soups. Understanding Meats. Cooking Meats. Understanding Poultry. Cooking Poultry. Understanding Fish and Shellfish. Cooking Fish and Shellfish. Understanding Vegetables. Cooking Vegetables. Potatoes and Other Starches. Salads and Salad Dressing. Sandwiches and Hors d2Oeuvres. Breakfast Preparation. Dairy Products, and Coffee and Tea. Food Presentation and Garnish. Recipes from International Cuisines. Bakeshop Production: Basic Principles and Ingredients. Creams, Custards, Puddings, Frozen Desserts and Sauces. Yeast Products. Quick Breads. Cakes and Icings. Cookies. Pies and Pastries. Appendices. Bibliography. Glossary. Index.Gisslen, Wayne is the author of 'Professional Cooking: College - Wayne Gisslen' with ISBN 9780471838487 and ISBN 0471838489.