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KOCHBUCH Kochen Essentials of Professional Wayne Gisslen 2003 CD-ROM Hardcover-
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- Sofort-KaufenKOCHBUCH Kochen Essentials of Professional Wayne Gisslen 2003 CD-ROM Hardcover
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US $6,72 (ca. EUR 5,81) USPS Media MailTM.
Standort: Chesapeake, Virginia, USA
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eBay-Artikelnr.:194864411889
Artikelmerkmale
- Artikelzustand
- Country of Origin
- United States
- Educational Level
- Adult & Further Education
- Personalized
- No
- Level
- Intermediate
- ISBN
- 9780471202028
Über dieses Produkt
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471202029
ISBN-13
9780471202028
eBay Product ID (ePID)
2406376
Product Key Features
Number of Pages
576 Pages
Publication Name
Essentials of Professional Cooking
Language
English
Subject
Methods / Quantity, Industries / Food Industry, Methods / Professional
Publication Year
2003
Type
Textbook
Subject Area
Cooking, Business & Economics
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
56.9 Oz
Item Length
10.9 in
Item Width
8.8 in
Additional Product Features
Intended Audience
College Audience
LCCN
2002-191066
Dewey Edition
23
Number of Volumes
1 vol.
Illustrated
Yes
Dewey Decimal
641.5/7
Table Of Content
Preface. Acknowledgments. 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. 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. Index.
Synopsis
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, sautéing, 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., Everything foodservice professionals need to know about the kitchen to run their businesses effectively 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, sautéing, 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., 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 bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well., 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, saut ing, 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(R) 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., 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 bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.
LC Classification Number
TX820.G524 2003
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