Professional Cooking
Seventh 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 7th edition.

Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.

Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques.

• More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes
• Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math
• More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures

Contents of Book

1. The Food Service Industry
2. Sanitation and Safety
3. Tools and Equipment
4. Basic Principles of Cooking and Food Science
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. Salad Dressings and Salads
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 and Cooking Vocabulary
Index

CulinarE-Companion™ Recipe Management Software

This easy-to-use software is a recipe management resource with a complete database of recipes from Professional Cooking and much more.

In addition the the more that 11,200 recipes from the book, including more than 90 bonus recipes not included in the 7th edition, the software includes a range of useful features to make the recipes easy to adapt, learn from, and manipulate to suit individual needs.

The registration code included with Professional Cooking (see option below) allows you to download and install this valuable software.

Registration code is not available separately. See option for purchasing with book below.

Professional Cooking
Study Guide
Seventh edition
by Wayne Gisslen

Professional Cooking Study Guide 7th 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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