Essentials of Professional Cooking, 2nd Edition

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

Table of Contents

Chapter 1 THE FOOD-SERVICE INDUSTRY
Chapter 2 SANITATION AND SAFETY
Chapter 3 TOOLS AND EQUIPMENT
Chapter 4 MENUS, RECIPES, AND COST MANAGEMENT
Chapter 5 NUTRITION
Chapter 6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE
Chapter 7 MISE EN PLACE
Chapter 8 STOCKS AND SAUCES
Chapter 9 SOUPS
Chapter 10 UNDERSTANDING VEGETABLES
Chapter 11 COOKING VEGETABLES
Chapter 12 POTATOES
Chapter 13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES
Chapter 14 COOKING METHODS FOR MEAT, POULTRY, AND FISH
Chapter 15 UNDERSTANDING MEATS AND GAME
Chapter 16 COOKING MEATS AND GAME
Chapter 17 UNDERSTANDING POULTRY AND GAME BIRDS
Chapter 18 COOKING POULTRY AND GAME BIRDS
Chapter 19 UNDERSTANDING FISH AND SHELLFISH
Chapter 20 COOKING FISH AND SHELLFISH
Chapter 21 SALAD DRESSINGS AND SALADS
Chapter 22 SANDWICHES AND HORS D’OEUVRES
Chapter 23 FOOD PRESENTATION
Chapter 24 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS
Chapter 25 QUICK BREADS, CAKES, AND COOKIES
APPENDIX 1 Metric Conversion Factors
APPENDIX 2 Standard Can Sizes
APPENDIX 3 Approximate Weight-Volume Equivalents of Dry Foods
APPENDIX 4 Kitchen Math Exercises: Metric Versions
APPENDIX 5 Eggs and Safety