Title Details

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.

Preface vii

Acknowledgments viii

About CulinarE-Companion™ ix

About WileyPLUS x

1 THE FOOD-SERVICE INDUSTRY 1

A History of Modern Food Service 2

The Organization of Modern Kitchens 5

2 SANITATION AND SAFETY 10

Sanitation 11

Food Hazards 11

Personal Hygiene 16

Food Storage 17

Food Handling and Preparation 19

Cleaning and Sanitizing Equipment 22

Rodent and Insect Control 23

Setting Up a System for Food Safety 24

Safety 27

The Safe Workplace 27

Preventing Cuts 27

Preventing Burns 28

Preventing and Dealing with Fires 28

Preventing Injuries from Machines and Equipment 29

Preventing Falls 29

Preventing Strains and Injuries from Lifting 29

3 TOOLS AND EQUIPMENT 31

Introduction to Quantity Food Equipment 32

Cooking Equipment 33

Processing Equipment 39

Holding and Storage Equipment 43

Pots, Pans, and Containers 44

Measuring Devices 46

Knives, Hand Tools, and Small Equipment 47

4 MENUS, RECIPES, AND COST MANAGEMENT 52

Menu Forms and Functions 53

Building the Menu 55

The Written Recipe 59

Measurement 63

Converting Recipes 67

Food Cost Calculations 72

Controlling Food Costs 77

5 NUTRITION 81

Nutrients 82

The Balanced Diet 86

Cooking Healthful Meals 89

Understanding Vegetarian Diets 91

Menus for Vegetarian Diets 93

6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 100

Basic Concepts in Food Science 101

What Is Heat? 101

Effects of Heat on Foods 101

Emulsions 104

Heat Transfer 106

Heat Management 107

Cooking Methods 109

Conventional Cooking Methods 110

Microwave Cooking 110

Cooking Sous Vide 111

Building Flavor 113

Building Flavor Profiles 113

Seasoning and Flavoring Ingredients 115

Using Herbs and Spices 121

7 MISE EN PLACE 125

Planning and Organizing Production 126

Using the Knife 129

Preliminary Cooking and Flavoring 137

Preparation for Frying 140

Handling Convenience Foods 142

8 STOCKS AND SAUCES 144

Stocks 145

Ingredients 145

Procedures 149

Reductions and Glazes 155

Convenience Bases 156

Sauces 156

Understanding Sauces 157

Roux 158

Other Thickening Agents 162

Finishing Techniques 164

Sauce Families 166

Production 167

9 SOUPS 188

Understanding Soups 189

Classifications of Soups 189

Service of Soups 190

Clear Soups 192

Broths 192

Consommé 192

Vegetable Soups 197

Thick Soups 199

Cream Soups 199

Pure Soups 206

Bisques 209

Chowders 211

10 UNDERSTANDING VEGETABLES 213

Controlling Quality Changes During Cooking 214

Controlling Texture Changes 214

Controlling Flavor Changes 215

Controlling Color Changes 216

Controlling Nutrient Losses 218

General Rules of Vegetable Cookery 219

Standards of Quality in Cooked Vegetables 219

Handling Vegetables 220

Fresh Vegetables 220

Processed Vegetables 243

Production and Holding Problems in Quantity Cooking 245

Storage 247

11 COOKING VEGETABLES 249

Boiling and Steaming 250

Sautéing and Pan-Frying 255

Braising 258

Baking 260

Broiling and Grilling 262

Deep-Frying 264

12 POTATOES 268

Understanding Potatoes 269

Cooking Potatoes 272

13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES 285

Dried Legumes 286

Grains 290

Pasta and Noodles 301

14 COOKING METHODS FOR MEAT, POULTRY, AND FISH 308

Roasting and Baking 309

Barbecuing 315

Broiling and Grilling 319

Sautéing 321

Pan-Frying 325

Deep-Frying 327

Simmering and Submersion Poaching 329

Shallow Poaching 332

Steaming 335

Braising 336

Sous Vide Cooking 341

15 UNDERSTANDING MEATS AND GAME 345

Composition, Structure, and Basic Quality Factors 346

Composition 346

Structure 347

Inspection and Grading 348

Aging 348

Understanding the Basic Cuts 350

Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts 350

Bone Structure 351

Beef, Lamb, Veal, and Pork Cuts 353

Selecting Meats for Your Operation 356

Cooking and Handling Meats 357

Tenderness and Appropriate Cooking Methods 357

Doneness 360

Cooking Variety Meats 363

Game and Specialty Meats 367

Storage of Meats 369

16 COOKING MEATS AND GAME 371

Roasting, Baking, and Barbecuing 372

Broiling, Grilling, and Pan-Broiling 374

Sautéing and Pan-Frying 376

Simmering, Submersion Poaching, and Steaming 378

Braising 381

17 UNDERSTANDING POULTRY AND GAME BIRDS 384

Composition and Structure 385

Inspection and Grading 386

Classification and Market Forms 387

Handling and Storage 390

Doneness 391

18 COOKING POULTRY AND GAME BIRDS 393

Roasting and Baking 394

Broiling and Grilling 396

Sautéing, Pan-Frying, and Deep-Frying 398

Simmering and Submersion Poaching 402

Braising 405

Dressings and Stuffings 408

19 UNDERSTANDING FISH AND SHELLFISH 410

Fin Fish 411

Composition and Structure 411

Special Problems in Cooking Fish 411

Cutting Fish 412

Varieties and Characteristics 415

Handling and Storage 422

Shellfish 424

Mollusks 424

Cephalopods 429

Crustaceans 429

Miscellaneous Seafood 434

20 COOKING FISH AND SHELLFISH 436

Baking 437

Broiling and Grilling 439

Sautéing and Pan-Frying 441

Deep-Frying 443

Poaching and Simmering 444

Steaming and Mixed Cooking Techniques 447

Seafood Served Raw 452

21 SALAD DRESSINGS AND SALADS 457

Salad Dressings 458

Ingredients 458

Oil-and-Vinegar Dressings 460

Emulsified Dressings 461

Salads 464

Ingredients 464

Arrangement and Presentation 474

Recipes and Techniques 476

22 SANDWICHES AND HORS D’OEUVRES 490

Sandwiches 491

Breads 491

Spreads 492

Fillings 492

Types of Sandwiches 494

Making Sandwiches 495

Hors d’Oeuvres 501

Serving Hors d’Oeuvres 502

Canapés 502

Cocktails 505

Relishes 506

Dips 506

23 FOOD PRESENTATION 508

Hot Food Presentation 509

Fundamentals of Plating 509

Cold Food Presentation and Buffet Service 513

Buffet Arrangement and Appearance 513

24 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS 516

Basic Principles of Baking 517

Formulas and Measurement 517

Mixing and Gluten Development 520

Staling 521

Ingredients 522

Flours, Meals, and Starches 522

Fats 523

Sugars 524

Liquids 526

Eggs 527

Leavening Agents 527

Salt, Flavorings, and Spices 529

25 QUICK BREADS, CAKES, AND COOKIES 531

Quick Breads 532

Mixing and Production Methods 532

Formulas 534

Understanding Cake Making 536

Basic Mixing Methods 536

Cake Formula Types 539

Scaling and Panning 540

Baking and Cooling 542

Common Cake Faults and Their Causes 542

Altitude Adjustments 543

Cake Formulas 544

Creaming Method 544

Two-Stage Method 545

Foaming Methods 546

Icings: Production and Application 547

Producing and Handling Basic Types 547

Assembling and Icing Cakes 551

Cookies 554

Cookie characteristics and Their Causes 554

Mixing Methods 555

Types and Makeup Methods 556

Panning, Baking, and Cooling 558

Glossary 563

Index 569