{"product_id":"professional-cooking-10e-student-study-guide-isbn-9781394332649","title":"Professional Cooking, 10e Student Study Guide","description":"\u003cp\u003e\u003cb\u003eThis is the \u003ci\u003estudy guide\u003c\/i\u003e to accompany \u003ci\u003eProfessional Cooking, 10e\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e The Tenth Edition of \u003ci\u003eProfessional Cooking\u003c\/i\u003e reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. 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 manual skills to apply this knowledge. \u003cp\u003e1 The Food-Service Industry 1\u003c\/p\u003e \u003cp\u003e2 Sanitation and Safety 5\u003c\/p\u003e \u003cp\u003e3 Tools and Equipment 13\u003c\/p\u003e \u003cp\u003e4 Menus, Recipes, and Cost Management 19\u003c\/p\u003e \u003cp\u003e5 Nutrition 33\u003c\/p\u003e \u003cp\u003e6 Basic Principles of Cooking and Food Science 37\u003c\/p\u003e \u003cp\u003e7 Mise en Place 43\u003c\/p\u003e \u003cp\u003e8 Stocks 47\u003c\/p\u003e \u003cp\u003e9 Sauces 51\u003c\/p\u003e \u003cp\u003e10 Soups 59\u003c\/p\u003e \u003cp\u003e11 Understanding Vegetables 67\u003c\/p\u003e \u003cp\u003e12 Cooking Vegetables 71\u003c\/p\u003e \u003cp\u003e13 Potatoes 77\u003c\/p\u003e \u003cp\u003e14 Legumes, Grains, Pasta, and Other Starches 85\u003c\/p\u003e \u003cp\u003e15 Cooking Methods for Meat, Poultry, and Fish 93\u003c\/p\u003e \u003cp\u003e16 Understanding Meats and Game 101\u003c\/p\u003e \u003cp\u003e17 Cooking Meats and Game 109\u003c\/p\u003e \u003cp\u003e18 Understanding Poultry and Game Birds 115\u003c\/p\u003e \u003cp\u003e19 Cooking Poultry and Game Birds 119\u003c\/p\u003e \u003cp\u003e20 Understanding Fish and Shellfis, 125\u003c\/p\u003e \u003cp\u003e21 Cooking Fish and Shellfish 129\u003c\/p\u003e \u003cp\u003e22 Salad Dressings and Salads 135\u003c\/p\u003e \u003cp\u003e23 Sandwiches 143\u003c\/p\u003e \u003cp\u003e24 Hors d’Oeuvres, 147 25 Breakfast Preparation 151\u003c\/p\u003e \u003cp\u003e26 Dairy and Beverages 155\u003c\/p\u003e \u003cp\u003e27 Cooking for Vegetarian and Other Special Diets 161\u003c\/p\u003e \u003cp\u003e28 Sausages and Cured Foods 167\u003c\/p\u003e \u003cp\u003e29 Pâtés, Terrines, and Other Cold Foods 171\u003c\/p\u003e \u003cp\u003e30 Food Presentation 175\u003c\/p\u003e \u003cp\u003e31 Bakeshop Production: Basic Principles and Ingredients 179\u003c\/p\u003e \u003cp\u003e32 Yeast Products 185\u003c\/p\u003e \u003cp\u003e33 Quick Breads 189\u003c\/p\u003e \u003cp\u003e34 Cakes and Icings 191\u003c\/p\u003e \u003cp\u003e35 Cookies 197\u003c\/p\u003e \u003cp\u003e36 Pies and Pastries 201\u003c\/p\u003e \u003cp\u003e37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 207\u003c\/p\u003e \u003cp\u003eAppendix\u003c\/p\u003e \u003cp\u003eSample Prices 215\u003c\/p\u003e \u003cp\u003e\u003cb\u003eWAYNE GISSLEN\u003c\/b\u003e 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.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eThis is the \u003ci\u003estudy guide\u003c\/i\u003e to accompany \u003ci\u003eProfessional Cooking, 10e\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e The Tenth Edition of \u003ci\u003eProfessional Cooking\u003c\/i\u003e reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. 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 manual skills to apply this knowledge.","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989865414885,"sku":"NP9781394332649","price":45.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781394332649.jpg?v=1761785726","url":"https:\/\/k12savings.com\/es\/products\/professional-cooking-10e-student-study-guide-isbn-9781394332649","provider":"K12savings","version":"1.0","type":"link"}