CLEAR, IN-DEPTH INSTRUCTION ON CRITICAL COOKING THEORIES AND TECHNIQUES FOR CULINARY STUDENTS
The Tenth 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 the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. 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 fundamental skills to apply this knowledge.
NEW TO THIS EDITION
- Emphasis on special diets including vegetarian, keto, high protein, and more
- Two new appendices focused on kosher and halal ingredients and preparation
- All recipes throughout the book reviewed and freshened
- Vegan recipes now clearly labeled for ease of planning
- Simplified metric to imperial (US) comparison to facilitate common measurements
- Baking recipes updated for consistency with the latest edition of Professional Baking.
- Updated support material for instructors and students including PowerPoint slides, an Instructor’s Manual, Student Study Guide solutions, and test banks
AN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE
This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text.
- Interactive Figures and Content: Appearing throughout the enhanced e-text, interactive figures, visual learning activities, flashcards, and pop-up definitions facilitate the study of complex concepts and processes and help students retain important information. Even many of the simplest figures are interactive to encourage online readers to pause and absorb the information they present before scrolling on to additional reading.
- Interactive Practice Quizzes: Each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams.
- CulinarE-Companion Website:
- More than 200 videos demonstrating cooking techniques, culinary math concepts, and common kitchen procedures
- Enhanced tools to manage recipes or calculate nutritional analyses and food costing
- Audio pronunciation guides for more than 1000 glossary terms
ALSO BY THE AUTHOR OF PROFESSIONAL COOKING
Professional Baking provides a comprehensive and reliable approach to the foundations of baking. Ideal for students and early-career professionals, this bestselling textbook delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.
Table of Contents:
Preface xiv
Acknowledgments xvii
About CulinarE-Companion xxi
1 THE FOOD-SERVICE INDUSTRY 1
A HISTORY OF MODERN FOOD SERVICE 2
THE ORGANIZATION OF MODERN KITCHENS 10
2 SANITATION AND SAFETY 17
FOOD HAZARDS 18
3 TOOLS AND EQUIPMENT 45
COOKING EQUIPMENT 46
PROCESSING, HOLDING, AND STORAGE EQUIPMENT 53
POTS, PANS, AND CONTAINERS 58
MEASURING DEVICES, HAND TOOLS, AND SMALL EQUIPMENT 60
4 MENUS, RECIPES, AND COST MANAGEMENT 67
MENUS 68
RECIPES 79
MEASUREMENT 83
KITCHEN MATH 87
5 NUTRITION 101
NUTRIENTS 102
BALANCED DIETS AND MENUS 106
6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 115
HEAT AND FOOD 116
HEAT MANAGEMENT 119
COOKING METHODS 122
EMULSIONS 130
BUILDING FLAVOR 131
7 MISE EN PLACE 145
PLANNING AND ORGANIZING PRODUCTION 146
OTHER MISE EN PLACE TASKS 157
8 STOCKS 165
INGREDIENTS 166
PROCEDURES 170
REDUCTIONS AND GLAZES 179
9 SAUCES 183
SAUCE STRUCTURE 184
SAUCE FAMILIES 192
SAUCE PRODUCTION 194
10 SOUPS 241
UNDERSTANDING SOUPS 242
CLEAR SOUPS 244
THICKENED SOUPS 254
11 UNDERSTANDING VEGETABLES 283
CONTROLLING CHANGES DURING COOKING 284
GENERAL COOKING AND QUALITY FACTORS 289
HANDLING FRESH VEGETABLES 291
HANDLING PROCESSED VEGETABLES 316
12 COOKING VEGETABLES 321
BOILING AND STEAMING 322
SAUTÉING AND PAN-FRYING 337
BRAISING 342
BAKING 346
BROILING AND GRILLING 352
DEEP-FRYING 355
13 POTATOES 361
UNDERSTANDING POTATOES 362
COOKING POTATOES 365
14 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES 383
DRIED LEGUMES 384
GRAINS 392
PASTA, NOODLES, AND DUMPLINGS 410
15 COOKING METHODS FOR MEAT, POULTRY, AND FISH 429
ROASTING AND BAKING 430
BARBECUING 436
BROILING AND GRILLING 440
SAUTÉING 442
PAN-FRYING 446
DEEP-FRYING 448
SIMMERING AND SUBMERSION POACHING 450
SHALLOW POACHING 453
STEAMING 456
BRAISING 457
SOUS VIDE COOKING 462
16 UNDERSTANDING
MEATS AND GAME 467
COMPOSITION AND STRUCTURE 468
BASIC QUALITY FACTORS 469
THE BASIC CUTS 472
MEAT SELECTION, FABRICATION, AND STORAGE 480
COOKING AND HANDLING MEATS 486
VARIETY MEATS, GAME, AND SPECIALTY MEATS 494
17 COOKING MEATS AND GAME 503
ROASTING, BAKING, AND BARBECUING 504
BROILING, GRILLING, AND PAN-BROILING 517
SAUTÉING AND PAN-Frying 522
SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE 527
BRAISING 533
18 UNDERSTANDING POULTRY AND GAME BIRDS 543
IDENTIFICATION 544
HANDLING AND COOKING 550
19 COOKING POULTRY AND GAME BIRDS 557
ROASTING AND BAKING 558
BROILING AND GRILLING 569
SAUTÉING, PAN-FRYING, AND DEEP-FRYING 576
SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE 586
BRAISING 595
DRESSINGS AND STUFFINGS 601
20 UNDERSTANDING FISH AND SHELLFISH 605
FIN FISH: VARIETIES, MARKET FORMS, AND FABRICATION 606
SHELLFISH: MOLLUSKS AND CEPHALOPODS 620
SHELLFISH: CRUSTACEANS AND OTHER SEAFOOD 626
21 COOKING FISH AND SHELLFISH 635
BAKING 636
BROILING AND GRILLING 642
SAUTÉING AND PAN-FRYING 648
DEEP-FRYING 654
POACHING AND SIMMERING 658
STEAMING, SOUS VIDE, AND MIXED COOKING TECHNIQUES 663
SEAFOOD SERVED RAW 671
22 SALAD DRESSINGS AND SALADS 677
SALAD DRESSINGS 678
SALAD INGREDIENTS 688
SALAD PRESENTATION 698
PROCEDURES AND RECIPES 701
23 SANDWICHES 735
SANDWICH COMPONENTS 736
PREPARING SANDWICHES 739
24 HORS D'OEUVRES 755
SERVING HORS D'OEUVRES 756
CANAPÉS 756
COCKTAILS AND RELISHES 760
DIPS 761
MISCELLANEOUS HORS D'OEUVRES 764
25 BREAKFAST PREPARATION 783
EGGS 784
BREAKFAST BREADS, CEREALS, AND MEATS 800
26 DAIRY AND BEVERAGES 807
MILK, CREAM, AND BUTTER 808
CHEESE 811
COFFEE AND TEA 820
27 COOKING FOR VEGETARIAN AND OTHER SPECIAL DIETS 827
UNDERSTANDING VEGETARIAN DIETS 828
MENUS FOR VEGETARIAN DIETS 830
OTHER SPECIAL DIETS 836
28 SAUSAGES AND CURED FOODS 853
CURING AND SMOKING 854
SAUSAGES 859
29 PÂTÉS, TERRINES, AND OTHER COLD FOODS 873
THE HANDLING AND SERVICE OF COLD DISHES 874
ASPIC 875
SPECIAL FORCEMEAT DISHES 878
TERRINES BASED ON MOUSSELINES OR GELATIN 889
FOIE GRAS, LIVER TERRINES, AND RILLETTES 895
30 FOOD PRESENTATION 901
HOT FOOD PRESENTATION 902
COLD FOOD PRESENTATION AND BUFFET SERVICE 912
31 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS 917
FORMULAS AND MEASUREMENT 918
MIXING, BAKING, AND STORING PROCESSES 921
INGREDIENTS 924
HANDLING AND BAKING CAKE BATTERS 971
ICING PRODUCTION AND APPLICATION 980
32 YEAST PRODUCTS 935
YEAST DOUGH PRODUCTION 936
LAMINATED DOUGHS 946
MAKEUP TECHNIQUES 950
33 QUICK BREADS 957
MIXING AND PRODUCTION METHODS 958
34 CAKES AND ICINGS 965
MIXING PROCEDURES 966
PANNING, BAKING, AND COOLING 996
35 COOKIES 991
COOKIE CHARACTERISTICS AND THEIR CAUSES 992
MIXING METHODS 993
TYPES AND MAKEUP METHODS 994
36 PIES AND PASTRIES 1005
PIE DOUGHS 1006
ASSEMBLING AND BAKING PIES 1010
PIE FILLINGS 1012
PASTRIES, MERINGUES, AND FRUIT DESSERTS 1019
37 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES 1031
SYRUPS AND DESSERT SAUCES 1032
BASIC CUSTARDS AND CREAMS 1035
PUDDINGS 1040
BAVARIANS, CHIFFONS, MOUSSES, AND SOUFFLÉS 1042
FROZEN DESSERTS 1047
APPENDIX 1 Metric Conversion Factors 1050
APPENDIX 2 Standard Can Sizes 1050
APPENDIX 3 Approximate Weight-Volume Equivalents of Dry Foods 1051
APPENDIX 4 Kitchen Math Exercises: Metric Versions 1052
APPENDIX 5 Eggs and Safety 1054
APPENDIX 6 Kosher Foods 1054
APPENDIX 7 Halal Foods 1055
BIBLIOGRAPHY 1056
GLOSSARY AND COOKING VOCABULARY 1058
SUBJECT INDEX 1077
RECIPE INDEX 1085
About the Author :
WAYNE GISSLEN is the author of the bestselling Professional Cooking and Professional Baking, published by Wiley. A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food and beverage consultant.
Review :
Read how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundation:
https://www.jamesbeard.org/stories/patron-wayne-gisslen-on-cookbooks-as-textbooks-and-james-beards-legacy Patron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy | James Beard Foundation
