Essentials of professional cooking (Book, 2004) []
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Essentials of professional cooking

Essentials of professional cooking

Author: Wayne Gisslen
Publisher: Hoboken, NJ : John Wiley, ©2004.
Edition/Format:   Print book : EnglishView all editions and formats
Managers of restaurants and foodservice operations need to know how to cook - but do not have to be chefs in order to effectively manage them. This book gives foodservice managers the essential information they need about cooking techniques in order to do their jobs well and manage staff.

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Wayne Gisslen
ISBN: 0471202029 9780471202028
OCLC Number: 50948689
Notes: Includes index.
Description: xiv, 562 pages : illustrations ; 29 cm + 1 CD-ROM (4 3/4 in.)
Contents: The Food Service Industry --
Sanitation and Safety --
Tools and Equipment --
Basic Cooking Principles --
The Recipe: It's Structure and Its Use --
The Menu --
Mise en Place --
Stocks and Sauces --
Soups --
Understanding Meats and Game --
Cooking Meats and Game --
Understanding Poultry and Game Birds --
Cooking Poultry and Game Birds --
Understanding Fish and Shellfish --
Cooking Fish and Shellfish --
Understanding Vegetables --
Cooking Vegetables --
Potatoes and Other Starches --
Salads and Salad Dressings --
Sandwiches and Hors d'Oeuvres --
Breakfast Preparation, Dairy Products, and Coffee and Tea --
Food Presentation and Garnish --
Bakeshop Production: Basic Principles and Ingredients --
Yeast Products.
Responsibility: Wayne Gisslen.
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Managers of restaurants and other foodservice operations need to know how to cook?but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the  Read more...


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" invaluable tool for restaurant managers..." (Restaurant, 5th October 2005)

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