Essentials of Professional Cooking / Edition 2

by Wayne Gisslen

Overview

Tens of thousands of aspiring and professional chefs have looked to Wayne Gisslen's Professional Cooking to acquire the essential knowledge they need to succeed in the business. Specially designed to meet the on-the-job demands of foodservice managers, Essentials of Professional Cooking distills core information from this outstanding resource to offer a new streamlined approach to cooking basics -- from tools and equipment, sanitation and safety, and cooking principles to recipes, menus, and more. Illustrating general cooking theory with specific applications in the kitchen, this new book details how basic techniques, such as roasting, sauteing, braising, or grilling, are applied to a variety of ingredients. Essentials uses recipes to reinforce technique and features every sort of dish, occasion, and meal category a foodservice manager needs to know, covering breakfast preparation, hors d'oeuvres, soups, sandwiches, sauces, salads, meat, poultry, and fish and shellfish. Designed for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original Professional Cooking); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost. Presenting foodservice managers with all the know-how of the original volume in a highly practical format, Essentials of Professional Cooking is the ideal resource for keeping the kitchen, service, costs, and the daily life of a restaurant in good working order.

Product Details

ISBN-13:	9781118998700
Publisher:	Wiley
Publication date:	03/23/2015
Edition description:	2nd Revised ed.
Pages:	592
Product dimensions:	8.70(w) x 10.90(h) x 1.10(d)

About the Author

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking—all 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.

Table of Contents

	Preface	vii
	Acknowledgments	xi
1	The Food Service Industry	2
	A Short History of Modern Food Service	4
	The Organization of Modern Kitchens	6
	Standards of Professionalism	9
2	Sanitation and Safety	12
	Sanitation	14
	Introduction to Microbiology	14
	Food-Borne Diseases	16
	Personal Hygiene	19
	Food Storage	20
	Food Handling and Preparation	22
	Cleaning and Sanitizing Equipment	22
	Rodent and Insect Control	23
	Setting Up a System for Food Safety	24
	Safety	26
	The Safe Workplace	26
	Preventing Cuts	27
	Preventing Burns	27
	Preventing Fires	27
	Preventing Injuries from Machines and Equipment	28
	Preventing Falls	28
	Preventing Strains and Injuries from Lifting	28
3	Tools and Equipment	30
	Introduction to Quantity Food Equipment	32
	Cooking Equipment	33
	Processing Equipment	39
	Holding and Storage Equipment	41
	Pots, Pans, and Containers	42
	Measuring Devices	44
	Knives, Hand Tools, and Small Equipment	46
4	Basic Cooking Principles	50
	Heat and Food	52
	Effects of Heat on Foods	52
	Heat Transfer	53
	Cooking Times	54
	Cooking Methods	55
	Moist-Heat Methods	55
	Dry-Heat Methods	57
	Dry-Heat Methods Using Fat	59
	Microwave Cooking	61
	Summary of Cooking Terms	62
	The Art of Seasoning and Flavoring	62
	Seasoning and Flavoring Defined	63
	When to Season and Flavor	63
	Common Seasoning and Flavoring Ingredients	64
	Using Herbs and Spices	65
5	The Recipe: Its Structure and Its Use	70
	The Written Recipe	72
	Measurement	75
	Converting Recipes	79
	Food Cost	83
6	The Menu	90
	Menu Forms and Functions	92
	Building the Menu	94
	Nutritional Considerations	98
7	Mise en Place	106
	Planning and Organizing Production	108
	Using the Knife	110
	Preliminary Cooking and Flavoring	116
	Preparation for Frying	118
	Handling Convenience Foods	120
8	Stocks and Sauces	122
	Stocks	124
	Ingredients	124
	Procedures	126
	Reductions and Glazes	131
	Convenience Bases	131
	Sauces	132
	Understanding Sauces	132
	Roux	133
	Other Thickening Agents	136
	Finishing Techniques	137
	Sauce Families	139
	Production	141
9	Soups	156
	Understanding Soups	158
	Classifications of Soups	158
	Service of Soups	160
	Clear Soups	161
	Consomme	161
	Vegetable Soups	164
	Thick Soups	166
	Cream Soups	166
	Puree Soups	171
	Bisques	173
	Chowders	174
10	Understanding Meats and Game	176
	Composition, Structure, and Basic Quality Factors	178
	Composition	178
	Structure	179
	Inspection and Grading	180
	Aging	181
	Understanding the Basic Cuts	182
	Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts	182
	Bone Structure	183
	Beef, Lamb, Veal, and Pork Cuts	189
	Selecting Meats for Your Operation	191
	Cooking and Handling Meats	192
	Tenderness and Appropriate Cooking Methods	192
	Doneness	195
	Cooking Variety Meats	197
	Game and Specialty Meats	201
	Storage of Meats	204
11	Cooking Meats and Game	206
	Roasting and Baking	208
	Broiling, Grilling, and Pan-broiling	216
	Sauteing, Pan-frying, and Griddling	219
	Simmering	227
	Braising	229
12	Understanding Poultry and Game Birds	236
	Composition and Structure	238
	Inspection and Grading	239
	Classification and Market Forms	240
	Handling and Storage	243
	Doneness	243
	Trussing Methods	244
	Cutting Up Chicken	245
13	Cooking Poultry and Game Birds	250
	Roasting and Baking	252
	Broiling and Grilling	259
	Sauteing, Pan-frying, and Deep-frying	261
	Simmering and Poaching	264
	Braising	267
	Dressings and Stuffings	270
14	Understanding Fish and Shellfish	272
	Fin Fish	274
	Composition and Structure	274
	Special Problems in Cooking Fish	274
	Cutting Fish	275
	Varieties and Characteristics	278
	Handling and Storage	283
	Shellfish	285
	Mollusks	285
	Cephalopods	290
	Crustaceans	291
	Miscellaneous Seafood	299
15	Cooking Fish and Shellfish	300
	Baking	302
	Broiling	306
	Sauteing and Pan-frying	307
	Deep-frying	310
	Poaching and Simmering	312
	Mixed Cooking Techniques	318
	Seafood Served Raw	322
16	Understanding Vegetables	324
	Controlling Quality Changes During Cooking	326
	Controlling Texture Changes	326
	Controlling Flavor Changes	327
	Controlling Color Changes	328
	Controlling Nutrient Losses	330
	General Rules of Vegetable Cookery	330
	Standards of Quality in Cooked Vegetables	331
	Handling Vegetables	331
	Fresh Vegetables	331
	Processed Vegetables	344
	Production and Holding Problems in Quantity Cooking	347
	Storage	348
17	Cooking Vegetables	350
	Boiling and Steaming	352
	Sauteing and Pan-frying	356
	Braising	359
	Baking	361
	Broiling and Grilling	363
	Deep-frying	364
18	Potatoes and Other Starches	368
	Potatoes	370
	Understanding Potatoes	370
	Cooking Potatoes	372
	Rice and Other Grains	383
	Understanding Rice	383
	Other Grains and Grain Products	384
	Cooking Rice	386
	Pasta	392
	Understanding Pasta	392
	Cooking Pasta	393
19	Salads and Salad Dressings	400
	Salads	402
	Ingredients	402
	Arrangement and Presentation	407
	Recipes and Techniques	410
	Salad Dressings	426
	Ingredients	426
	Emulsions in Salad Dressings	428
	Oil and Vinegar Dressings	428
	Emulsified Dressings	430
20	Sandwiches and Hors d'Oeuvres	434
	Sandwiches	436
	Breads	436
	Spreads	437
	Fillings	437
	Types of Sandwiches	438
	Making Sandwiches	439
	Hors d'Oeures	445
	Canapes	445
	Cocktails	448
	Relishes	449
	Dips	449
	Miscellaneous Hors d'Oeuvres	451
21	Breakfast Preparation, Dairy Products, and Coffee and Tea	452
	Eggs	454
	Understanding Eggs	454
	Cooking Eggs	457
	Breakfast Breads, Cereals, and Meats	466
	Pancakes and Waffles	466
	French Toast	467
	Cereals	468
	Breakfast Meats	468
	Dairy Products	469
	Milk and Cream	469
	Butter	472
	Cheese	472
	Coffee and Tea	477
	Coffee	477
	Tea	479
22	Food Presentation and Garnish	482
	Hot Food Presentation	484
	The Importance of Appearance	484
	Fundamentals of Plating	484
	Garnish	487
	Simple Decorative Techniques	490
	Cold Food Presentation and Buffet Service	494
	Buffet Arrangement and Appearance	494
	Cold Platter Presentation	496
	Hot Foods for Buffets	498
23	Bakeshop Production: Basic Principles and Ingredients	500
	Basic Principles of Baking	502
	Formulas and Measurement	502
	Mixing and Gluten Development	505
	The Baking Process	505
	Staling	506
	Ingredients	507
	Flours, Meals, and Starches	507
	Fats	508
	Sugars	510
	Liquids	511
	Eggs	512
	Leavening Agents	512
	Salt, Flavorings, and Spices	514
24	Yeast Products	516
	Understanding Yeast Products	518
	Yeast Product Types	518
	Mixing Methods	518
	Steps in Yeast Dough Production	519
	Dough Formulas and Techniques	524
	Bread and Roll Formulas	524
	Rolled-In Doughs: Danish Pastry and Croissants	527
	Makeup Techniques	530
Appendix 1	Metric Conversion Factors	537
Appendix 2	Standard Can Sizes	537
Appendix 3	Approximate Weight-Volume Equivalents of Dry Foods	538
Appendix 4	Kitchen Math Exercises--Metric Versions	539
Appendix 5	Eggs and Safety	542
	Bibliography	543
	Glossary	545
	Index	553

Editorial Reviews

…an invaluable tool for restaurant managers…” (Restaurant, 5th October 2005)

From the Publisher