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Professional Cooking Resources from C.H.I.P.S.

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

click here to see books • videos • cd-roms of related interest

ORDER NOW

Professional Cooking
Sixth Edition
by Wayne Gisslen

2007 • 1,056 pages
BOOK + CD-ROM • $95.95 + shipping
BOOK ONLY • $70.00 + shipping
Professional Cooking Study Guide
Sixth Edition
by Wayne Gisslen

2007 • 252 pages • $38.00 + shipping
Texas residents please add 6.75 % sales tax

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