Professional Cooking
Sixth Edition
by Wayne Gisslen

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's foodservice professional and student.

Click here for information on Professional Cooking Study Guide 6th edition.

Key features of this new Professional Cooking Sixth Edition include:

• Over 100 new, fully tested recipes
• A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
• Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service
• Nearly 1,200 illustrations—including over 100 new photographs—highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail
• Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
• Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
• Stunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
• New culinarE-Companion recipe management software features user-friendly navigation and robust content

Contents of Book

1. The Food Service Industry
2. Sanitation and Safety
3. Tools and Equipment
4. Basic Cooking Principles
5. Menus, Recipes, and Cost Management
6. Nutrition
7. Mise en Place
8. Stocks and Sauces
9. Soups
10. Understanding Meats and Game
11. Cooking Meats and Game
12. Understanding Poultry and Game Birds
13. Cooking Poultry and Game Birds
14. Understanding Fish and Shellfish
15. Cooking Fish and Shellfish
16. Understanding Vegetables
17. Cooking Vegetables
18. Potatoes
19. Legumes, Grains, Pasta, and Other Starches
20. Cooking For Vegetarian Diets
21. Salads and Salad Dressings
22. Sandwiches
23. Hors d’Oeuvres
24. Breakfast Preparation
25. Dairy and Beverages
26. Sausages and Cured Foods
27. Pâtés, Terrines, and Other Cold Foods
28. Food Presentation and Garnish
29. Bakeshop Production: Basic Principles and Ingredients
30. Yeast Products
31. Quick Breads
32. Cakes and Icings
33. Cookies
34. Pies and Pastries
35. Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendices

• Metric Conversion Factors
• Standard Can Sizes
• Approximate Weight-Volume Equivalent of Dry Foods
• Kitchen Math Exercises-Metric Versions
• Eggs and Safety

Glossary
U.S.-U.K. Cooking Vocabulary
French-English Cooking Vocabulary
Subject Index
Recipe Index

Professional Cooking
Study Guide
Sixth Edition
by Wayne Gisslen

Professional Cooking Study Guide 6th edition reviews the material in the text. It is arranged by chapter, corresponding to the 35 chapters in Professional Cooking.

Each chapter contains several exercises that can be used to test your knowledge. Each chapter contains:

• Chapter goals
• Terms
• True/false questions
• Completion, short-answer questions, and other written exercises
• Math exercises

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