Professional Cooking 9th Edition by Wayne Gisslen ISBN 9781119399612 1119399612

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Product details: 

ISBN 10:  1119399612

ISBN 13:  9781119399612

Author:  Wayne Gisslen 

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.

Supporting ancillaries include:

• CulinarE-Companion Recipe Management Software is a web-based database of recipes from Professional Cooking. With CulinarE-Companion, students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa; print and share recipes. Users can also add their own recipes and create and revise shopping lists. The recipes in CulinarE-Companion have been updated to reflect the new recipes in the ninth edition.
• Technique Videos: Nearly 200 technique videos that clearly demonstrate essential kitchen skills. These videos can be used for study prior to class or review afterward, or as a step-by-step demonstration before lab.
• Math Tutor Videos: white-board type exercises and review are available as an additional study aid. These video-like segments are brief examples of common math problems found in the kitchen and are intended to demonstrate and reinforce math concepts―cited by instructors as the #1 issue students struggle with in this course.
• Pronunciation Guides and Glossaries: Phonetic guides are included for difficult words, giving the approximate pronunciation using English sounds. Because food-service workers must be able to communicate with each other, definitions of terms introduced in the text are summarized in the glossary.
• Enhanced E-Text offers students the complete content of the printed textbook on the device of their preference―computer, iPad, tablet, or smartphone―giving students the freedom to read or study anytime, anywhere. 

New in this edition:

• Technical information on food science topics have been expanded: including such subjects as emulsions, thickening agents, soluble components of protein foods, enzymatic browning, and changes in meat cells during cooking.
• More cultural and historical background for international recipes and cooking practices has been added.
• Each chapter has been reorganized with new headings to improve the flow of information and to better mesh with the electronic resources available with the text.
• Chapter 8 has been reorganized into two separate chapters: on Stocks and Sauces, respectively.
• New and current topics in the modern food industry are discussed, such as sustainable farming and other agricultural practices like organic and biodynamic farming, GMO’s, and grass-fed livestock.
• Expanded discussion of modernist cuisine, also called molecular gastronomy.
• Better placement and highlighting of additional recipes available on CulinarE-Companion™.
• Updating of baking recipes to be consistent with the latest edition of Professional Baking.

Table of contents: 

1. The Food-Service Industry

   • A History of Modern Food Service

   • Cooking in the Twentieth and Twenty-First Centuries

   • The Organization of Modern Kitchens

2. Sanitation and Safety

   • Food Hazards

   • Managing Food Safety

   • Managing Workplace Safety

3. Tools and Equipment

   • Cooking Equipment

   • Processing, Holding, and Storage Equipment

   • Pots, Pans, and Containers

   • Measuring Devices, Hand Tools, and Small Equipment

4. Menus, Recipes, and Cost Management

   • Menus

   • Recipes

   • Measurement

   • Kitchen Math

5. Nutrition

   • Nutrients

   • Balanced Diets and Menus

6. Basic Principles of Cooking and Food Science

   • Heat and Food

   • Heat Management

   • Cooking Methods

   • Emulsions

   • Building Flavor

7. Mise En Place

   • Planning and Organizing Production

   • Using the Knife

   • Other Mise En Place Tasks

8. Stocks

   • Ingredients

   • Procedures

   • Reductions and Glazes

   • Convenience Bases

9. Sauces

   • Sauce Structure

   • Sauce Families

   • Sauce Production

10. Soups

    • Understanding Soups

    • Clear Soups

    • Thickened Soups

11. Understanding Vegetables

    • Controlling Changes During Cooking

    • General Cooking and Quality Factors

    • Handling Fresh Vegetables

    • Handling Processed Vegetables

12. Cooking Vegetables

    • Boiling and Steaming

    • Sautéing and Pan-Frying

    • Braising

    • Baking

    • Broiling and Grilling

    • Deep-Frying

13. Potatoes

    • Understanding Potatoes

    • Cooking Potatoes

14. Legumes, Grains, Pasta, and Other Starches

    • Dried Legumes

    • Grains

    • Pasta, Noodles, and Dumplings

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

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

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

18. Understanding Poultry and Game Birds

    • Identification

    • Handling and Cooking

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

20. Understanding Fish and Shellfish

    • Fin Fish: Varieties, Market Forms, and Fabrication

    • Handling and Cooking

    • Shellfish: Mollusks and Cephalopods

    • Shellfish: Crustaceans and Other Seafood

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

22. Salad Dressings and Salads

    • Salad Dressings

    • Salad Ingredients

    • Salad Presentation

    • Procedures and Recipes

23. Sandwiches

    • Sandwich Components

    • Preparing Sandwiches

24. Hors D’oeuvres

    • Serving Hors D’oeuvres

    • Canapés

    • Cocktails and Relishes

    • Dips

    • Miscellaneous Hors D’oeuvres

25. Breakfast Preparation

    • Eggs

    • Breakfast Breads, Cereals, and Meats

26. Dairy and Beverages

    • Milk, Cream, and Butter

    • Cheese

    • Coffee and Tea

27. Cooking for Vegetarian Diets

    • Understanding Vegetarian Diets

    • Menus for Vegetarian Diets

28. Sausages and Cured Foods

    • Curing and Smoking

    • Sausages

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

30. Food Presentation

    • Hot Food Presentation

    • Cold Food Presentation and Buffet Service

31. Bakeshop Production: Basic Principles and Ingredients

    • Formulas and Measurement

    • Mixing, Baking, and Storing Processes

    • Ingredients

32. Yeast Products

    • Yeast Dough Production

    • Laminated Doughs

    • Makeup Techniques

33. Quick Breads

    • Mixing and Production Methods

34. Cakes and Icings

    • Mixing Procedures

    • Handling and Baking Cake Batters

    • Icing Production and Application

35. Cookies

    • Cookie Characteristics and Their Causes

    • Mixing Methods

    • Types and Makeup Methods

    • Panning, Baking, and Cooling

36. Pies and Pastries

    • Pie Doughs

    • Assembling and Baking Pies

    • Pie Fillings

    • Pastries, Meringues, and Fruit Desserts

37. Creams, Custards, Puddings, Frozen Desserts, and Sauces

    • Syrups and Dessert Sauces

    • Basic Custards and Creams

    • Puddings

    • Bavarians, Chiffons, Mousses, and Soufflés

    • Frozen Desserts

Appendices

• 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

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