{"product_id":"essentials-of-professional-cooking-isbn-9781118998700","title":"Essentials of Professional Cooking","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eEssentials of Professional Cooking, Second Edition\u003c\/i\u003e\u003c\/b\u003e, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of \u003ci\u003eEssentials of Professional Cooking, Second Edition\u003c\/i\u003e, extends the benefits of this material to students and professionals in hospitality management and food-service management.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003ePreface vii\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eAcknowledgments viii\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eAbout CulinarE-Companion™ ix\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eAbout WileyPLUS x\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003e1 THE FOOD-SERVICE INDUSTRY 1\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eA History of Modern Food Service 2\u003cbr\u003e \u003cbr\u003e The Organization of Modern Kitchens 5\u003cbr\u003e \u003cbr\u003e \u003cb\u003e2 SANITATION AND SAFETY 10\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eSanitation 11\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eFood Hazards 11\u003cbr\u003e \u003cbr\u003e Personal Hygiene 16\u003cbr\u003e \u003cbr\u003e Food Storage 17\u003cbr\u003e \u003cbr\u003e Food Handling and Preparation 19\u003cbr\u003e \u003cbr\u003e Cleaning and Sanitizing Equipment 22\u003cbr\u003e \u003cbr\u003e Rodent and Insect Control 23\u003cbr\u003e \u003cbr\u003e Setting Up a System for Food Safety 24\u003cbr\u003e \u003cbr\u003e \u003cb\u003eSafety 27\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eThe Safe Workplace 27\u003cbr\u003e \u003cbr\u003e Preventing Cuts 27\u003cbr\u003e \u003cbr\u003e Preventing Burns 28\u003cbr\u003e \u003cbr\u003e Preventing and Dealing with Fires 28\u003cbr\u003e \u003cbr\u003e Preventing Injuries from Machines and Equipment 29\u003cbr\u003e \u003cbr\u003e Preventing Falls 29\u003cbr\u003e \u003cbr\u003e Preventing Strains and Injuries from Lifting 29\u003cbr\u003e \u003cbr\u003e \u003cb\u003e3 TOOLS AND EQUIPMENT 31\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eIntroduction to Quantity Food Equipment 32\u003cbr\u003e \u003cbr\u003e Cooking Equipment 33\u003cbr\u003e \u003cbr\u003e Processing Equipment 39\u003cbr\u003e \u003cbr\u003e Holding and Storage Equipment 43\u003cbr\u003e \u003cbr\u003e Pots, Pans, and Containers 44\u003cbr\u003e \u003cbr\u003e Measuring Devices 46\u003cbr\u003e \u003cbr\u003e Knives, Hand Tools, and Small Equipment 47\u003cbr\u003e \u003cbr\u003e \u003cb\u003e4 MENUS, RECIPES, AND COST MANAGEMENT 52\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eMenu Forms and Functions 53\u003cbr\u003e \u003cbr\u003e Building the Menu 55\u003cbr\u003e \u003cbr\u003e The Written Recipe 59\u003cbr\u003e \u003cbr\u003e Measurement 63\u003cbr\u003e \u003cbr\u003e Converting Recipes 67\u003cbr\u003e \u003cbr\u003e Food Cost Calculations 72\u003cbr\u003e \u003cbr\u003e Controlling Food Costs 77\u003cbr\u003e \u003cbr\u003e \u003cb\u003e5 NUTRITION 81\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eNutrients 82\u003cbr\u003e \u003cbr\u003e The Balanced Diet 86\u003cbr\u003e \u003cbr\u003e Cooking Healthful Meals 89\u003cbr\u003e \u003cbr\u003e Understanding Vegetarian Diets 91\u003cbr\u003e \u003cbr\u003e Menus for Vegetarian Diets 93\u003cbr\u003e \u003cbr\u003e \u003cb\u003e6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 100\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eBasic Concepts in Food Science 101\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eWhat Is Heat? 101\u003cbr\u003e \u003cbr\u003e Effects of Heat on Foods 101\u003cbr\u003e \u003cbr\u003e Emulsions 104\u003cbr\u003e \u003cbr\u003e Heat Transfer 106\u003cbr\u003e \u003cbr\u003e Heat Management 107\u003cbr\u003e \u003cbr\u003e \u003cb\u003eCooking Methods 109\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eConventional Cooking Methods 110\u003cbr\u003e \u003cbr\u003e Microwave Cooking 110\u003cbr\u003e \u003cbr\u003e Cooking Sous Vide 111\u003cbr\u003e \u003cbr\u003e \u003cb\u003eBuilding Flavor 113\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eBuilding Flavor Profiles 113\u003cbr\u003e \u003cbr\u003e Seasoning and Flavoring Ingredients 115\u003cbr\u003e \u003cbr\u003e Using Herbs and Spices 121\u003cbr\u003e \u003cbr\u003e \u003cb\u003e7 MISE EN PLACE 125\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003ePlanning and Organizing Production 126\u003cbr\u003e \u003cbr\u003e Using the Knife 129\u003cbr\u003e \u003cbr\u003e Preliminary Cooking and Flavoring 137\u003cbr\u003e \u003cbr\u003e Preparation for Frying 140\u003cbr\u003e \u003cbr\u003e Handling Convenience Foods 142\u003cbr\u003e \u003cbr\u003e \u003cb\u003e8 STOCKS AND SAUCES 144\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eStocks 145\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eIngredients 145\u003cbr\u003e \u003cbr\u003e Procedures 149\u003cbr\u003e \u003cbr\u003e Reductions and Glazes 155\u003cbr\u003e \u003cbr\u003e Convenience Bases 156\u003cbr\u003e \u003cbr\u003e \u003cb\u003eSauces 156\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eUnderstanding Sauces 157\u003cbr\u003e \u003cbr\u003e Roux 158\u003cbr\u003e \u003cbr\u003e Other Thickening Agents 162\u003cbr\u003e \u003cbr\u003e Finishing Techniques 164\u003cbr\u003e \u003cbr\u003e Sauce Families 166\u003cbr\u003e \u003cbr\u003e Production 167\u003cbr\u003e \u003cbr\u003e \u003cb\u003e9 SOUPS 188\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eUnderstanding Soups 189\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eClassifications of Soups 189\u003cbr\u003e \u003cbr\u003e Service of Soups 190\u003cbr\u003e \u003cbr\u003e \u003cb\u003eClear Soups 192\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eBroths 192\u003cbr\u003e \u003cbr\u003e Consommé 192\u003cbr\u003e \u003cbr\u003e Vegetable Soups 197\u003cbr\u003e \u003cbr\u003e \u003cb\u003eThick Soups 199\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eCream Soups 199\u003cbr\u003e \u003cbr\u003e Pure Soups 206\u003cbr\u003e \u003cbr\u003e Bisques 209\u003cbr\u003e \u003cbr\u003e Chowders 211\u003cbr\u003e \u003cbr\u003e \u003cb\u003e10 UNDERSTANDING VEGETABLES 213\u003cbr\u003e \u003cbr\u003e C\u003c\/b\u003e\u003cb\u003eontrolling Quality Changes During Cooking 214\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eControlling Texture Changes 214\u003cbr\u003e \u003cbr\u003e Controlling Flavor Changes 215\u003cbr\u003e \u003cbr\u003e Controlling Color Changes 216\u003cbr\u003e \u003cbr\u003e Controlling Nutrient Losses 218\u003cbr\u003e \u003cbr\u003e General Rules of Vegetable Cookery 219\u003cbr\u003e \u003cbr\u003e Standards of Quality in Cooked Vegetables 219\u003cbr\u003e \u003cbr\u003e \u003cb\u003eHandling Vegetables 220\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eFresh Vegetables 220\u003cbr\u003e \u003cbr\u003e Processed Vegetables 243\u003cbr\u003e \u003cbr\u003e Production and Holding Problems in Quantity Cooking 245\u003cbr\u003e \u003cbr\u003e Storage 247\u003cbr\u003e \u003cbr\u003e \u003cb\u003e11 COOKING VEGETABLES 249\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eBoiling and Steaming 250\u003cbr\u003e \u003cbr\u003e Sautéing and Pan-Frying 255\u003cbr\u003e \u003cbr\u003e Braising 258\u003cbr\u003e \u003cbr\u003e Baking 260\u003cbr\u003e \u003cbr\u003e Broiling and Grilling 262\u003cbr\u003e \u003cbr\u003e Deep-Frying 264\u003cbr\u003e \u003cbr\u003e \u003cb\u003e12 POTATOES 268\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eUnderstanding Potatoes 269\u003cbr\u003e \u003cbr\u003e Cooking Potatoes 272\u003cbr\u003e \u003cbr\u003e \u003cb\u003e13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES 285\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eDried Legumes 286\u003cbr\u003e \u003cbr\u003e Grains 290\u003cbr\u003e \u003cbr\u003e Pasta and Noodles 301\u003cbr\u003e \u003cbr\u003e \u003cb\u003e14 COOKING METHODS FOR MEAT, POULTRY, AND FISH 308\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eRoasting and Baking 309\u003cbr\u003e \u003cbr\u003e Barbecuing 315\u003cbr\u003e \u003cbr\u003e Broiling and Grilling 319\u003cbr\u003e \u003cbr\u003e Sautéing 321\u003cbr\u003e \u003cbr\u003e Pan-Frying 325\u003cbr\u003e \u003cbr\u003e Deep-Frying 327\u003cbr\u003e \u003cbr\u003e Simmering and Submersion Poaching 329\u003cbr\u003e \u003cbr\u003e Shallow Poaching 332\u003cbr\u003e \u003cbr\u003e Steaming 335\u003cbr\u003e \u003cbr\u003e Braising 336\u003cbr\u003e \u003cbr\u003e Sous Vide Cooking 341\u003cbr\u003e \u003cbr\u003e \u003cb\u003e15 UNDERSTANDING MEATS AND GAME 345\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eComposition, Structure, and Basic Quality Factors 346\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eComposition 346\u003cbr\u003e \u003cbr\u003e Structure 347\u003cbr\u003e \u003cbr\u003e Inspection and Grading 348\u003cbr\u003e \u003cbr\u003e Aging 348\u003cbr\u003e \u003cbr\u003e \u003cb\u003eUnderstanding the Basic Cuts 350\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eAvailable Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts 350\u003cbr\u003e \u003cbr\u003e Bone Structure 351\u003cbr\u003e \u003cbr\u003e Beef, Lamb, Veal, and Pork Cuts 353\u003cbr\u003e \u003cbr\u003e Selecting Meats for Your Operation 356\u003cbr\u003e \u003cbr\u003e \u003cb\u003eCooking and Handling Meats 357\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eTenderness and Appropriate Cooking Methods 357\u003cbr\u003e \u003cbr\u003e Doneness 360\u003cbr\u003e \u003cbr\u003e Cooking Variety Meats 363\u003cbr\u003e \u003cbr\u003e Game and Specialty Meats 367\u003cbr\u003e \u003cbr\u003e Storage of Meats 369\u003cbr\u003e \u003cbr\u003e \u003cb\u003e16 COOKING MEATS AND GAME 371\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eRoasting, Baking, and Barbecuing 372\u003cbr\u003e \u003cbr\u003e Broiling, Grilling, and Pan-Broiling 374\u003cbr\u003e \u003cbr\u003e Sautéing and Pan-Frying 376\u003cbr\u003e \u003cbr\u003e Simmering, Submersion Poaching, and Steaming 378\u003cbr\u003e \u003cbr\u003e Braising 381\u003cbr\u003e \u003cbr\u003e \u003cb\u003e17 UNDERSTANDING POULTRY AND GAME BIRDS 384\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eComposition and Structure 385\u003cbr\u003e \u003cbr\u003e Inspection and Grading 386\u003cbr\u003e \u003cbr\u003e Classification and Market Forms 387\u003cbr\u003e \u003cbr\u003e Handling and Storage 390\u003cbr\u003e \u003cbr\u003e Doneness 391\u003cbr\u003e \u003cbr\u003e \u003cb\u003e18 COOKING POULTRY AND GAME BIRDS 393\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eRoasting and Baking 394\u003cbr\u003e \u003cbr\u003e Broiling and Grilling 396\u003cbr\u003e \u003cbr\u003e Sautéing, Pan-Frying, and Deep-Frying 398\u003cbr\u003e \u003cbr\u003e Simmering and Submersion Poaching 402\u003cbr\u003e \u003cbr\u003e Braising 405\u003cbr\u003e \u003cbr\u003e Dressings and Stuffings 408\u003cbr\u003e \u003cbr\u003e \u003cb\u003e19 UNDERSTANDING FISH AND SHELLFISH 410\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eFin Fish 411\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eComposition and Structure 411\u003cbr\u003e \u003cbr\u003e Special Problems in Cooking Fish 411\u003cbr\u003e \u003cbr\u003e Cutting Fish 412\u003cbr\u003e \u003cbr\u003e Varieties and Characteristics 415\u003cbr\u003e \u003cbr\u003e Handling and Storage 422\u003cbr\u003e \u003cbr\u003e Shellfish 424\u003cbr\u003e \u003cbr\u003e Mollusks 424\u003cbr\u003e \u003cbr\u003e Cephalopods 429\u003cbr\u003e \u003cbr\u003e Crustaceans 429\u003cbr\u003e \u003cbr\u003e Miscellaneous Seafood 434\u003cbr\u003e \u003cbr\u003e \u003cb\u003e20 COOKING FISH AND SHELLFISH 436\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eBaking 437\u003cbr\u003e \u003cbr\u003e Broiling and Grilling 439\u003cbr\u003e \u003cbr\u003e Sautéing and Pan-Frying 441\u003cbr\u003e \u003cbr\u003e Deep-Frying 443\u003cbr\u003e \u003cbr\u003e Poaching and Simmering 444\u003cbr\u003e \u003cbr\u003e Steaming and Mixed Cooking Techniques 447\u003cbr\u003e \u003cbr\u003e Seafood Served Raw 452\u003cbr\u003e \u003cbr\u003e \u003cb\u003e21 SALAD DRESSINGS AND SALADS 457\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eSalad Dressings 458\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eIngredients 458\u003cbr\u003e \u003cbr\u003e Oil-and-Vinegar Dressings 460\u003cbr\u003e \u003cbr\u003e Emulsified Dressings 461\u003cbr\u003e \u003cbr\u003e \u003cb\u003eSalads 464\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eIngredients 464\u003cbr\u003e \u003cbr\u003e Arrangement and Presentation 474\u003cbr\u003e \u003cbr\u003e Recipes and Techniques 476\u003cbr\u003e \u003cbr\u003e \u003cb\u003e22 SANDWICHES AND HORS D’OEUVRES 490\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eSandwiches 491\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eBreads 491\u003cbr\u003e \u003cbr\u003e Spreads 492\u003cbr\u003e \u003cbr\u003e Fillings 492\u003cbr\u003e \u003cbr\u003e Types of Sandwiches 494\u003cbr\u003e \u003cbr\u003e Making Sandwiches 495\u003cbr\u003e \u003cbr\u003e \u003cb\u003eHors d’Oeuvres 501\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eServing Hors d’Oeuvres 502\u003cbr\u003e \u003cbr\u003e Canapés 502\u003cbr\u003e \u003cbr\u003e Cocktails 505\u003cbr\u003e \u003cbr\u003e Relishes 506\u003cbr\u003e \u003cbr\u003e Dips 506\u003cbr\u003e \u003cbr\u003e \u003cb\u003e23 FOOD PRESENTATION 508\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eHot Food Presentation 509\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eFundamentals of Plating 509\u003cbr\u003e \u003cbr\u003e \u003cb\u003eCold Food Presentation and Buffet Service 513\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eBuffet Arrangement and Appearance 513\u003cbr\u003e \u003cbr\u003e \u003cb\u003e24 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS 516\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eBasic Principles of Baking 517\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eFormulas and Measurement 517\u003cbr\u003e \u003cbr\u003e Mixing and Gluten Development 520\u003cbr\u003e \u003cbr\u003e Staling 521\u003cbr\u003e \u003cbr\u003e \u003cb\u003eIngredients 522\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eFlours, Meals, and Starches 522\u003cbr\u003e \u003cbr\u003e Fats 523\u003cbr\u003e \u003cbr\u003e Sugars 524\u003cbr\u003e \u003cbr\u003e Liquids 526\u003cbr\u003e \u003cbr\u003e Eggs 527\u003cbr\u003e \u003cbr\u003e Leavening Agents 527\u003cbr\u003e \u003cbr\u003e Salt, Flavorings, and Spices 529\u003cbr\u003e \u003cbr\u003e \u003cb\u003e25 QUICK BREADS, CAKES, AND COOKIES 531\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eQuick Breads 532\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eMixing and Production Methods 532\u003cbr\u003e \u003cbr\u003e Formulas 534\u003cbr\u003e \u003cbr\u003e \u003cb\u003eUnderstanding Cake Making 536\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eBasic Mixing Methods 536\u003cbr\u003e \u003cbr\u003e Cake Formula Types 539\u003cbr\u003e \u003cbr\u003e Scaling and Panning 540\u003cbr\u003e \u003cbr\u003e Baking and Cooling 542\u003cbr\u003e \u003cbr\u003e Common Cake Faults and Their Causes 542\u003cbr\u003e \u003cbr\u003e Altitude Adjustments 543\u003cbr\u003e \u003cbr\u003e \u003cb\u003eCake Formulas 544\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eCreaming Method 544\u003cbr\u003e \u003cbr\u003e Two-Stage Method 545\u003cbr\u003e \u003cbr\u003e Foaming Methods 546\u003cbr\u003e \u003cbr\u003e \u003cb\u003eIcings: Production and Application 547\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eProducing and Handling Basic Types 547\u003cbr\u003e \u003cbr\u003e Assembling and Icing Cakes 551\u003cbr\u003e \u003cbr\u003e \u003cb\u003eCookies 554\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003eCookie characteristics and Their Causes 554\u003cbr\u003e \u003cbr\u003e Mixing Methods 555\u003cbr\u003e \u003cbr\u003e Types and Makeup Methods 556\u003cbr\u003e \u003cbr\u003e Panning, Baking, and Cooling 558\u003cbr\u003e \u003cbr\u003e \u003cb\u003eGlossary 563\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eIndex 569\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003eWAYNE GISSLEN\u003c\/b\u003e is the author of the best-selling series of culinary books that includes \u003ci\u003eProfessional Cooking\u003c\/i\u003e, \u003ci\u003eAdvanced Professional Cooking\u003c\/i\u003e, and \u003ci\u003eProfessional Baking\u003c\/i\u003e—all published by Wiley.\u0026amp; 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","brand":"Wiley","offers":[{"title":"New","offer_id":44813455720677,"sku":"NP9781118998700","price":111.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118998700.jpg?v=1761780867","url":"https:\/\/k12savings.com\/products\/essentials-of-professional-cooking-isbn-9781118998700","provider":"K12savings","version":"1.0","type":"link"}