FoodSoftware.com
    Professional Cookbooks / Chef Training: Essentials of Professional Cooking, Textbook

Home | Catalog | Shopping Checkout | Contact Us | About Us | Dealer Sales | Educational Sales | Site Map | Previous | Next | 
Professional Cookbooks / Chef Training: Essentials of Professional Cooking, Textbook

Essentials of Professional Cooking by Wayne Gisslen

Managers of restaurants and other foodservice operations need to know how to cook - but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.


Featured Products


More Products

Product Group Guides Pager System Guides

Contact Us

Info, Quotes & Orders:

805-375-7000

Email:
contact@FoodSoftware.com

Advanced Analytical, Inc.
Newbury Park, CA 91320

We Accept
All Major Credit Cards
No Sales Tax
(except California)
Revised: 10/1/2021
Home  > Chef Training DVD: Basic Kitchen Preparation Series by the Culinary Institute of America >
Essentials of Professional Cooking by Wayne Gisslen
    

 

Our Price
$82.35

MSRP
$85.00
Essentials of Professional Cooking by Wayne Gisslen
Product ID: JWS-0-471-20202-9-0095
Revised: 10/1/2021

Click links below to see more products in the class.
Main Class: Restaurant Books

More Classes: Chef Training Videos & Books;  Cooking Videos & Books;  Culinary Training Software, Books and Videos;  Foodservice Education;  Foodservice Software;  Nutritional Cooking Books & Videos;  Recipe Software, Books & Videos;  Restaurant Training;  Training Software, Books & Videos

Our Price: $82.35
Options and their Prices? Click an Add to Cart button (above, left or right).
More Details? Keep scrolling -- this listing may be very long.
Related Products? Look in the left margin.
Purchase Now? Click an Add to Cart button (above, left or right).
Questions or Custom Orders? Call: 805-375-7000

 
< Back  Next >  

Overview

 576 pages  Hardcover w./CD-ROM  April 2003

Managers of restaurants and other foodservice operations need to know how to cook - but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.

Table of Contents

  1. The Food Service Industry.
  2. Sanitation and Safety.
  3. Tools and Equipment.
  4. Basic Cooking Principles.
  5. The Recipe: Its Structure and Its Use.
  6. The Menu.
  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 and Other Starches.
  19. Salads and Salad Dressings.
  20. Sandwiches and Hors d'Oeuvres.
  21. Breakfast Preparation, Dairy Products, and Coffee and Tea.
  22. Sausages and Cured Foods.
  23. PÔtÚs, Terrines, and Other Cold Foods.
  24. Food Presentation and Garnish.
  25. Recipes from International Cuisines.
  26. Bakeshop Production: Basic Principles and Ingredients.
  27. Yeast Products and Bread
  28. Desserts
< Back  Next >  

Home | Catalog | Shopping Checkout | Contact Us | About Us | Dealer Sales | Educational Sales | Site Map | Previous | Next |