{"product_id":"professional-cooking-9781119399612","title":"Professional Cooking","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePreface xiii\u003c\/p\u003e \u003cp\u003eAcknowledgments xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 The Food-Service Industry 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA History of Modern Food Service 2\u003c\/p\u003e \u003cp\u003eCooking in the Twentieth and Twenty-First Centuries 5\u003c\/p\u003e \u003cp\u003eThe Organization of Modern Kitchens 8\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Sanitation and Safety 15\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFood Hazards 16\u003c\/p\u003e \u003cp\u003eManaging Food Safety 25\u003c\/p\u003e \u003cp\u003eManaging Workplace Safety 36\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Tools and Equipment 41\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCooking Equipment 42\u003c\/p\u003e \u003cp\u003eProcessing, Holding, and Storage Equipment 49\u003c\/p\u003e \u003cp\u003ePots, Pans, and Containers 54\u003c\/p\u003e \u003cp\u003eMeasuring Devices, Hand Tools, and Small Equipment 56\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Menus, Recipes, and Cost Management 63\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMenus 64\u003c\/p\u003e \u003cp\u003eRecipes 74\u003c\/p\u003e \u003cp\u003eMeasurement 78\u003c\/p\u003e \u003cp\u003eKitchen Math 82\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Nutrition 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eNutrients 98\u003c\/p\u003e \u003cp\u003eBalanced Diets and Menus 102\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Basic Principles of Cooking and Food Science 111\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eHeat and Food 112\u003c\/p\u003e \u003cp\u003eHeat Management 115\u003c\/p\u003e \u003cp\u003eCooking Methods 118\u003c\/p\u003e \u003cp\u003eEmulsions 125\u003c\/p\u003e \u003cp\u003eBuilding Flavor 127\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Mise En Place 139\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePlanning and Organizing Production 140\u003c\/p\u003e \u003cp\u003eUsing the Knife 143\u003c\/p\u003e \u003cp\u003eOther Mise En Place Tasks 151\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Stocks 159\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIngredients 160\u003c\/p\u003e \u003cp\u003eProcedures 164\u003c\/p\u003e \u003cp\u003eReductions and Glazes 172\u003c\/p\u003e \u003cp\u003eConvenience Bases 172\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Sauces 175\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSauce Structure 176\u003c\/p\u003e \u003cp\u003eSauce Families 184\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSauce Production 186\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Soups 231\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Soups 232\u003c\/p\u003e \u003cp\u003eClear Soups 234\u003c\/p\u003e \u003cp\u003eThickened Soups 244\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Understanding Vegetables 273\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eControlling Changes During Cooking 274\u003c\/p\u003e \u003cp\u003eGeneral Cooking\u003c\/p\u003e \u003cp\u003eAnd Quality Factors 279\u003c\/p\u003e \u003cp\u003eHandling Fresh Vegetables 281\u003c\/p\u003e \u003cp\u003eHandling Processed Vegetables 306\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Cooking Vegetables 311\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBoiling and Steaming 312\u003c\/p\u003e \u003cp\u003eSautéing and Pan-Frying 327\u003c\/p\u003e \u003cp\u003eBraising 332\u003c\/p\u003e \u003cp\u003eBaking 336\u003c\/p\u003e \u003cp\u003eBroiling and Grilling 342\u003c\/p\u003e \u003cp\u003eDeep-Frying 345\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Potatoes 351\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Potatoes 352\u003c\/p\u003e \u003cp\u003eCooking Potatoes 355\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Legumes, Grains, Pasta, and Other Starches 373\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDried Legumes 374\u003c\/p\u003e \u003cp\u003eGrains 382\u003c\/p\u003e \u003cp\u003ePasta, Noodles, and Dumplings 400\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Cooking Methods for Meat, Poultry, and Fish 419\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRoasting and Baking 420\u003c\/p\u003e \u003cp\u003eBarbecuing 426\u003c\/p\u003e \u003cp\u003eBroiling and Grilling 430\u003c\/p\u003e \u003cp\u003eSautéing 432\u003c\/p\u003e \u003cp\u003ePan-Frying 436\u003c\/p\u003e \u003cp\u003eDeep-Frying 438\u003c\/p\u003e \u003cp\u003eSimmering and Submersion Poaching 440\u003c\/p\u003e \u003cp\u003eShallow Poaching 443\u003c\/p\u003e \u003cp\u003eSteaming 446\u003c\/p\u003e \u003cp\u003eBraising 447\u003c\/p\u003e \u003cp\u003eSous Vide Cooking 452\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Understanding Meats and Game 457\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eComposition and Structure 458\u003c\/p\u003e \u003cp\u003eBasic Quality Factors 459\u003c\/p\u003e \u003cp\u003eThe Basic Cuts 462\u003c\/p\u003e \u003cp\u003eMeat Selection, Fabrication, and Storage 470\u003c\/p\u003e \u003cp\u003eCooking and Handling Meats 476\u003c\/p\u003e \u003cp\u003eVariety Meats, Game, and Specialty Meats 484\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Cooking Meats and Game 493\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRoasting, Baking, and Barbecuing 494\u003c\/p\u003e \u003cp\u003eBroiling, Grilling, and Pan-Broiling 507\u003c\/p\u003e \u003cp\u003eSautéing and Pan-Frying 512\u003c\/p\u003e \u003cp\u003eSimmering, Submersion Poaching, Steaming, and Sous Vide 517\u003c\/p\u003e \u003cp\u003eBraising 523\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Understanding Poultry and Game Birds 533\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIdentification 534\u003c\/p\u003e \u003cp\u003eHandling and Cooking 540\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Cooking Poultry and Game Birds 547\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRoasting and Baking 548\u003c\/p\u003e \u003cp\u003eBroiling and Grilling 559\u003c\/p\u003e \u003cp\u003eSautéing, Pan-Frying, and Deep-Frying 566\u003c\/p\u003e \u003cp\u003eSimmering, Submersion Poaching, Steaming, and Sous Vide 576\u003c\/p\u003e \u003cp\u003eBraising 585\u003c\/p\u003e \u003cp\u003eDressings and Stuffings 591\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Understanding Fish and Shellfish 595\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFin Fish: Varieties, Market Forms, and Fabrication 596\u003c\/p\u003e \u003cp\u003eHandling and Cooking 606\u003c\/p\u003e \u003cp\u003eShellfish: Mollusks and Cephalopods 610\u003c\/p\u003e \u003cp\u003eShellfish: Crustaceans and Other Seafood 616\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Cooking Fish and Shellfish 625\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBaking 626\u003c\/p\u003e \u003cp\u003eBroiling and Grilling 632\u003c\/p\u003e \u003cp\u003eSautéing and Pan-Frying 638\u003c\/p\u003e \u003cp\u003eDeep-Frying 644\u003c\/p\u003e \u003cp\u003ePoaching and Simmering 648\u003c\/p\u003e \u003cp\u003eSteaming, Sous Vide, and Mixed Cooking Techniques 653\u003c\/p\u003e \u003cp\u003eSeafood Served Raw 661\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Salad Dressings and Salads 667\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSalad Dressings 668\u003c\/p\u003e \u003cp\u003eSalad Ingredients 678\u003c\/p\u003e \u003cp\u003eSalad Presentation 688\u003c\/p\u003e \u003cp\u003eProcedures and Recipes 691\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Sandwiches 725\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSandwich Components 726\u003c\/p\u003e \u003cp\u003ePreparing Sandwiches 729\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Hors D’oeuvres 745\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eServing Hors D’oeuvres 746\u003c\/p\u003e \u003cp\u003eCanapés 746\u003c\/p\u003e \u003cp\u003eCocktails and Relishes 750\u003c\/p\u003e \u003cp\u003eDips 751\u003c\/p\u003e \u003cp\u003eMiscellaneous Hors D’oeuvres 754\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Breakfast Preparation 773\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEggs 774\u003c\/p\u003e \u003cp\u003eBreakfast Breads, Cereals, and Meats 790\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Dairy and Beverages 797\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMilk, Cream, and Butter 798\u003c\/p\u003e \u003cp\u003eCheese 801\u003c\/p\u003e \u003cp\u003eCoffee and Tea 810\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Cooking for Vegetarian Diets 817\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Vegetarian Diets 818\u003c\/p\u003e \u003cp\u003eMenus for Vegetarian Diets 820\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Sausages and Cured Foods 839\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCuring and Smoking 840\u003c\/p\u003e \u003cp\u003eSausages 845\u003c\/p\u003e \u003cp\u003e\u003cb\u003e29 Pâtés, Terrines, and Other Cold Foods 859\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Handling and Service of Cold Dishes 860\u003c\/p\u003e \u003cp\u003eAspic 861\u003c\/p\u003e \u003cp\u003eSpecial Forcemeat Dishes 864\u003c\/p\u003e \u003cp\u003eTerrines Based On Mousselines Or Gelatin 875\u003c\/p\u003e \u003cp\u003eFoie Gras, Liver Terrines, and Rillettes 881\u003c\/p\u003e \u003cp\u003e\u003cb\u003e30 Food Presentation 887\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eHot Food Presentation 888\u003c\/p\u003e \u003cp\u003eCold Food Presentation and Buffet Service 898\u003c\/p\u003e \u003cp\u003e\u003cb\u003e31 Bakeshop Production: Basic Principles and Ingredients 903\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFormulas and Measurement 904\u003c\/p\u003e \u003cp\u003eMixing, Baking, and Storing Processes 907\u003c\/p\u003e \u003cp\u003eIngredients 909\u003c\/p\u003e \u003cp\u003e\u003cb\u003e32 Yeast Products 921\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eYeast Dough Production 922\u003c\/p\u003e \u003cp\u003eLaminated Doughs 932\u003c\/p\u003e \u003cp\u003eMakeup Techniques 936\u003c\/p\u003e \u003cp\u003e\u003cb\u003e33 Quick Breads 943\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMixing and Production Methods 944\u003c\/p\u003e \u003cp\u003e\u003cb\u003e34 Cakes and Icings 951\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMixing Procedures 952\u003c\/p\u003e \u003cp\u003eHandling and Baking Cake Batters 957\u003c\/p\u003e \u003cp\u003eIcing Production\u003c\/p\u003e \u003cp\u003eAnd Application 966\u003c\/p\u003e \u003cp\u003e\u003cb\u003e35 Cookies 977\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCookie Characteristics\u003c\/p\u003e \u003cp\u003eAnd Their Causes 978\u003c\/p\u003e \u003cp\u003eMixing Methods 979\u003c\/p\u003e \u003cp\u003eTypes and Makeup Methods 980\u003c\/p\u003e \u003cp\u003ePanning, Baking, and Cooling 982\u003c\/p\u003e \u003cp\u003e\u003cb\u003e36 Pies and Pastries 991\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePie Doughs 992\u003c\/p\u003e \u003cp\u003eAssembling and Baking Pies 996\u003c\/p\u003e \u003cp\u003ePie Fillings 998\u003c\/p\u003e \u003cp\u003ePastries, Meringues, and Fruit Desserts 1005\u003c\/p\u003e \u003cp\u003e\u003cb\u003e37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 1017\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSyrups and Dessert Sauces 1018\u003c\/p\u003e \u003cp\u003eBasic Custards and Creams 1021\u003c\/p\u003e \u003cp\u003ePuddings 1026\u003c\/p\u003e \u003cp\u003eBavarians, Chiffons, Mousses, and Soufflés 1028\u003c\/p\u003e \u003cp\u003eFrozen Desserts 1033\u003c\/p\u003e \u003cp\u003eAppendix 1 Metric Conversion Factors 1036\u003c\/p\u003e \u003cp\u003eAppendix 2 Standard Can Sizes 1036\u003c\/p\u003e \u003cp\u003eAppendix 3 Approximate Weight-Volume Equivalents of Dry Foods 1037\u003c\/p\u003e \u003cp\u003eAppendix 4 Kitchen Math Exercises: Metric Versions 1038\u003c\/p\u003e \u003cp\u003eAppendix 5 Eggs and Safety 1040\u003c\/p\u003e \u003cp\u003eBibliography 1041\u003c\/p\u003e \u003cp\u003eGlossary and Cooking Vocabulary 1043\u003c\/p\u003e \u003cp\u003eSubject Index 1061\u003c\/p\u003e \u003cp\u003eRecipe Index 1070\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49528854511959,"sku":"9781119399612","price":132.0,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/bookcurl.com\/products\/professional-cooking-9781119399612","provider":"Book Curl","version":"1.0","type":"link"}