The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.
Preface xiii Acknowledgments xv 1 The Food-Service Industry 1 A History of Modern Food Service 2 Cooking in the Twentieth and Twenty-First Centuries 5 The Organization of Modern Kitchens 8 2 Sanitation and Safety 15 Food Hazards 16 Managing Food Safety 25 Managing Workplace Safety 36 3 Tools and Equipment 41 Cooking Equipment 42 Processing, Holding, and Storage Equipment 49 Pots, Pans, and Containers 54 Measuring Devices, Hand Tools, and Small Equipment 56 4 Menus, Recipes, and Cost Management 63 Menus 64 Recipes 74 Measurement 78 Kitchen Math 82 5 Nutrition 97 Nutrients 98 Balanced Diets and Menus 102 6 Basic Principles of Cooking and Food Science 111 Heat and Food 112 Heat Management 115 Cooking Methods 118 Emulsions 125 Building Flavor 127 7 Mise En Place 139 Planning and Organizing Production 140 Using the Knife 143 Other Mise En Place Tasks 151 8 Stocks 159 Ingredients 160 Procedures 164 Reductions and Glazes 172 Convenience Bases 172 9 Sauces 175 Sauce Structure 176 Sauce Families 184 Sauce Production 186 10 Soups 231 Understanding Soups 232 Clear Soups 234 Thickened Soups 244 11 Understanding Vegetables 273 Controlling Changes During Cooking 274 General Cooking And Quality Factors 279 Handling Fresh Vegetables 281 Handling Processed Vegetables 306 12 Cooking Vegetables 311 Boiling and Steaming 312 Sauteing and Pan-Frying 327 Braising 332 Baking 336 Broiling and Grilling 342 Deep-Frying 345 13 Potatoes 351 Understanding Potatoes 352 Cooking Potatoes 355 14 Legumes, Grains, Pasta, and Other Starches 373 Dried Legumes 374 Grains 382 Pasta, Noodles, and Dumplings 400 15 Cooking Methods for Meat, Poultry, and Fish 419 Roasting and Baking 420 Barbecuing 426 Broiling and Grilling 430 Sauteing 432 Pan-Frying 436 Deep-Frying 438 Simmering and Submersion Poaching 440 Shallow Poaching 443 Steaming 446 Braising 447 Sous Vide Cooking 452 16 Understanding Meats and Game 457 Composition and Structure 458 Basic Quality Factors 459 The Basic Cuts 462 Meat Selection, Fabrication, and Storage 470 Cooking and Handling Meats 476 Variety Meats, Game, and Specialty Meats 484 17 Cooking Meats and Game 493 Roasting, Baking, and Barbecuing 494 Broiling, Grilling, and Pan-Broiling 507 Sauteing and Pan-Frying 512 Simmering, Submersion Poaching, Steaming, and Sous Vide 517 Braising 523 18 Understanding Poultry and Game Birds 533 Identification 534 Handling and Cooking 540 19 Cooking Poultry and Game Birds 547 Roasting and Baking 548 Broiling and Grilling 559 Sauteing, Pan-Frying, and Deep-Frying 566 Simmering, Submersion Poaching, Steaming, and Sous Vide 576 Braising 585 Dressings and Stuffings 591 20 Understanding Fish and Shellfish 595 Fin Fish: Varieties, Market Forms, and Fabrication 596 Handling and Cooking 606 Shellfish: Mollusks and Cephalopods 610 Shellfish: Crustaceans and Other Seafood 616 21 Cooking Fish and Shellfish 625 Baking 626 Broiling and Grilling 632 Sauteing and Pan-Frying 638 Deep-Frying 644 Poaching and Simmering 648 Steaming, Sous Vide, and Mixed Cooking Techniques 653 Seafood Served Raw 661 22 Salad Dressings and Salads 667 Salad Dressings 668 Salad Ingredients 678 Salad Presentation 688 Procedures and Recipes 691 23 Sandwiches 725 Sandwich Components 726 Preparing Sandwiches 729 24 Hors D'oeuvres 745 Serving Hors D'oeuvres 746 Canapes 746 Cocktails and Relishes 750 Dips 751 Miscellaneous Hors D'oeuvres 754 25 Breakfast Preparation 773 Eggs 774 Breakfast Breads, Cereals, and Meats 790 26 Dairy and Beverages 797 Milk, Cream, and Butter 798 Cheese 801 Coffee and Tea 810 27 Cooking for Vegetarian Diets 817 Understanding Vegetarian Diets 818 Menus for Vegetarian Diets 820 28 Sausages and Cured Foods 839 Curing and Smoking 840 Sausages 845 29 Pates, Terrines, and Other Cold Foods 859 The Handling and Service of Cold Dishes 860 Aspic 861 Special Forcemeat Dishes 864 Terrines Based On Mousselines Or Gelatin 875 Foie Gras, Liver Terrines, and Rillettes 881 30 Food Presentation 887 Hot Food Presentation 888 Cold Food Presentation and Buffet Service 898 31 Bakeshop Production: Basic Principles and Ingredients 903 Formulas and Measurement 904 Mixing, Baking, and Storing Processes 907 Ingredients 909 32 Yeast Products 921 Yeast Dough Production 922 Laminated Doughs 932 Makeup Techniques 936 33 Quick Breads 943 Mixing and Production Methods 944 34 Cakes and Icings 951 Mixing Procedures 952 Handling and Baking Cake Batters 957 Icing Production And Application 966 35 Cookies 977 Cookie Characteristics And Their Causes 978 Mixing Methods 979 Types and Makeup Methods 980 Panning, Baking, and Cooling 982 36 Pies and Pastries 991 Pie Doughs 992 Assembling and Baking Pies 996 Pie Fillings 998 Pastries, Meringues, and Fruit Desserts 1005 37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 1017 Syrups and Dessert Sauces 1018 Basic Custards and Creams 1021 Puddings 1026 Bavarians, Chiffons, Mousses, and Souffles 1028 Frozen Desserts 1033 Appendix 1 Metric Conversion Factors 1036 Appendix 2 Standard Can Sizes 1036 Appendix 3 Approximate Weight-Volume Equivalents of Dry Foods 1037 Appendix 4 Kitchen Math Exercises: Metric Versions 1038 Appendix 5 Eggs and Safety 1040 Bibliography 1041 Glossary and Cooking Vocabulary 1043 Subject Index 1061 Recipe Index 1070
WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking-all published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.
