Professional Cooking
by Wayne Gisslen
9th Edition
Publisher: Wiley
Book Details
| Print ISBN | 9781119399612 |
| eText ISBN | 9781119399650 |
| Publisher | Wiley |
| Publishing Year | 2018 |
| Edition | 9th Edition |
| Language | English |
| Pages | 1104 |
Professional Cooking, 9th Edition provides an introductory textbook foundation for culinary students, instructors, and food-service workers. Written by Wayne Gisslen and published by Wiley, this 1,104-page volume establishes essential kitchen practices, beginning with food safety, sanitation protocols, equipment operation, and core nutritional principles.
The broad curriculum covers practical preparation techniques across traditional and modern commercial kitchen stations. Detailed chapters guide learners through menu development, cost management, mise en place, soups, vegetables, legumes, and starches. Subsequent chapters detail specific cooking techniques for meat, poultry, and fish, followed by units on salads, sandwiches, vegetarian diets, cold foods in garde manger, and bakeshop items.
This ninth edition reorganizes the study of stocks and sauces into two separate chapters while introducing modern culinary developments such as modernist cuisine, also called molecular gastronomy. The thorough layout provides structured skill development for academic culinary programs and professional kitchen environments.
Table of Contents
Chapter 1: The Food-Service Industry
- • A History of Modern Food Service
- • Cooking in the Twentieth and Twenty-First Centuries
- • The Organization of Modern Kitchens
Chapter 2: Sanitation and Safety
- • Food Hazards
- • Managing Food Safety
- • Managing Workplace Safety
Chapter 3: Tools and Equipment
- • Cooking Equipment
- • Processing, Holding, and Storage Equipment
- • Pots, Pans, and Containers
- • Measuring Devices, Hand Tools, and Small Equipment
Chapter 4: Menus, Recipes, and Cost Management
- • Menus
- • Recipes
- • Measurement
- • Kitchen Math
Chapter 5: Nutrition
- • Nutrients
- • Balanced Diets and Menus
Chapter 6: Basic Principles of Cooking and Food Science
- • Heat and Food
- • Heat Management
- • Cooking Methods
- • Emulsions
- • Building Flavor
Chapter 7: Mise En Place
- • Planning and Organizing Production
- • Using the Knife
- • Other Mise En Place Tasks
Chapter 8: Stocks
- • Ingredients
- • Procedures
- • Reductions and Glazes
- • Convenience Bases
Chapter 9: Sauces
- • Sauce Structure
- • Sauce Families
- • Sauce Production
Chapter 10: Soups
- • Understanding Soups
- • Clear Soups
- • Thickened Soups
Chapter 11: Understanding Vegetables
- • Controlling Changes During Cooking
- • General Cooking And Quality Factors
- • Handling Fresh Vegetables
- • Handling Processed Vegetables
Chapter 12: Cooking Vegetables
- • Boiling and Steaming
- • Sautéing and Pan-Frying
- • Braising
- • Baking
- • Broiling and Grilling
- • Deep-Frying
Chapter 13: Potatoes
- • Understanding Potatoes
- • Cooking Potatoes
Chapter 14: Legumes, Grains, Pasta, and Other Starches
- • Dried Legumes
- • Grains
- • Pasta, Noodles, and Dumplings
Chapter 15: Cooking Methods for Meat, Poultry, and Fish
- • Roasting and Baking
- • Barbecuing
- • Broiling and Grilling
- • Sautéing
- • Pan-Frying
- • Deep-Frying
- • Simmering and Submersion Poaching
- • Shallow Poaching
- • Steaming
- • Braising
- • Sous Vide Cooking
Chapter 16: Understanding Meats and Game
- • Composition and Structure
- • Basic Quality Factors
- • The Basic Cuts
- • Meat Selection, Fabrication, and Storage
- • Cooking and Handling Meats
- • Variety Meats, Game, and Specialty Meats
Chapter 17: Cooking Meats and Game
- • Roasting, Baking, and Barbecuing
- • Broiling, Grilling, and Pan-Broiling
- • Sautéing and Pan-Frying
- • Simmering, Submersion Poaching, Steaming, and Sous Vide
- • Braising
Chapter 18: Understanding Poultry and Game Birds
- • Identification
- • Handling and Cooking
Chapter 19: Cooking Poultry and Game Birds
- • Roasting and Baking
- • Broiling and Grilling
- • Sautéing, Pan-Frying, and Deep-Frying
- • Simmering, Submersion Poaching, Steaming, and Sous Vide
- • Braising
- • Dressings and Stuffings
Chapter 20: Understanding Fish and Shellfish
- • Fin Fish: Varieties, Market Forms, and Fabrication
- • Handling and Cooking
- • Shellfish: Mollusks and Cephalopods
- • Shellfish: Crustaceans and Other Seafood
Chapter 21: Cooking Fish and Shellfish
- • Baking
- • Broiling and Grilling
- • Sautéing and Pan-Frying
- • Deep-Frying
- • Poaching and Simmering
- • Steaming, Sous Vide, and Mixed Cooking Techniques
- • Seafood Served Raw
Chapter 22: Salad Dressings and Salads
- • Salad Dressings
- • Salad Ingredients
- • Salad Presentation
- • Procedures and Recipes
Chapter 23: Sandwiches
- • Sandwich Components
- • Preparing Sandwiches
Chapter 24: Hors D’oeuvres
- • Serving Hors D’oeuvres
- • Canapés
- • Cocktails and Relishes
- • Dips
- • Miscellaneous Hors D’oeuvres
Chapter 25: Breakfast Preparation
- • Eggs
- • Breakfast Breads, Cereals, and Meats
Chapter 26: Dairy and Beverages
- • Milk, Cream, and Butter
- • Cheese
- • Coffee and Tea
Chapter 27: Cooking for Vegetarian Diets
- • Understanding Vegetarian Diets
- • Menus for Vegetarian Diets
Chapter 28: Sausages and Cured Foods
- • Curing and Smoking
- • Sausages
Chapter 29: Pâtés, Terrines, and Other Cold Foods
- • The Handling and Service of Cold Dishes
- • Aspic
- • Special Forcemeat Dishes
- • Terrines Based On Mousselines Or Gelatin
- • Foie Gras, Liver Terrines, and Rillettes
Chapter 30: Food Presentation
- • Hot Food Presentation
- • Cold Food Presentation and Buffet Service
Chapter 31: Bakeshop Production: Basic Principles and Ingredients
- • Formulas and Measurement
- • Mixing, Baking, and Storing Processes
- • Ingredients
Chapter 32: Yeast Products
- • Yeast Dough Production
- • Laminated Doughs
- • Makeup Techniques
Chapter 33: Quick Breads
- • Mixing and Production Methods
Chapter 34: Cakes and Icings
- • Mixing Procedures
- • Handling and Baking Cake Batters
- • Icing Production And Application
Chapter 35: Cookies
- • Cookie Characteristics And Their Causes
- • Mixing Methods
- • Types and Makeup Methods
- • Panning, Baking, and Cooling
Chapter 36: Pies and Pastries
- • Pie Doughs
- • Assembling and Baking Pies
- • Pie Fillings
- • Pastries, Meringues, and Fruit Desserts
Chapter 37: Creams, Custards, Puddings, Frozen Desserts, and Sauces
- • Syrups and Dessert Sauces
- • Basic Custards and Creams
- • Puddings
- • Bavarians, Chiffons, Mousses, and Soufflés
- • Frozen Desserts
Chapter Appendix 1: Metric Conversion Factors
Chapter Appendix 2: Standard Can Sizes
Chapter Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods
Chapter Appendix 4: Kitchen Math Exercises: Metric Versions
Chapter Appendix 5: Eggs and Safety
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- Professional Cooking by: Wayne Gisslen - 9781119399650
- Professional Cooking | Rent | 9781119399612
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- Professional Cooking.pdf - WAYNE GISSLEN
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- Professional Cooking Edition:9th ISBN:9781119399612
- [PDF] Professional Cooking by Wayne Gisslen, 9th edition
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- 9781119399612: Professional Cooking