MTU Library Catalogue

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Professional cooking : study guide / Wayne Gisslen.

By: Gisslen, Wayne, 1946- [author].
Material type: materialTypeLabelBookPublisher: Hoboken, N.J. : John Wiley & Sons, [2025]Copyright date: ©2025Edition: Tenth edition.Description: 240 pages : illustrations, 26cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781394332649 (paperback); 1394332645 (paperback).Subject(s): Quantity cooking | Food serviceDDC classification: 641.5
Contents:
The food-service industry -- Sanitation and safety -- Tools and equipment -- Menus, recipes, and cost management -- Nutrition -- Basic principles of cooking and food science -- Mise en Place -- Stocks -- Sauces -- Soups -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking methods for meat, poultry, and fish -- Understanding meats and game -- Cooking meats and game -- Understanding poultry and game birds -- Cooking poultry and game birds -- Understanding fish and shellfish -- Cooking fish and shellfish -- Salad dressings and salads -- Sandwiches -- Hors d’Oeuvres -- Breakfast preparation -- Dairy and beverages -- Cooking for vegetarian and other special diets -- Sausages and cured foods -- Pâtés, terrines, and other cold foods -- Food presentation -- Bakeshop production: basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces.
Subject: The Tenth 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.-- Provided by publisher.
Holdings
Item type Current library Call number Status Notes Barcode
General lending MTU Bishopstown Library Lending 641.5 (Browse shelf(Opens below)) Available MTU Cork Module HOSP6007, HOSP6122 - Core reading, MTU Cork Module HOSP6001, HOSP6002 and HOSP6128 - Supplementary reading 00220898
General lending MTU Bishopstown Library Lending 641.5 (Browse shelf(Opens below)) Available MTU Cork Module HOSP6007, HOSP6122 - Core reading, MTU Cork Module HOSP6001, HOSP6002 and HOSP6128 - Supplementary reading 00220899
Total holds: 0

Enhanced descriptions from Syndetics:

This is the study guide to accompany Professional Cooking, 10e

The Tenth 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.

The food-service industry -- Sanitation and safety -- Tools and equipment -- Menus, recipes, and cost management -- Nutrition -- Basic principles of cooking and food science -- Mise en Place -- Stocks -- Sauces -- Soups -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking methods for meat, poultry, and fish -- Understanding meats and game -- Cooking meats and game -- Understanding poultry and game birds -- Cooking poultry and game birds -- Understanding fish and shellfish -- Cooking fish and shellfish -- Salad dressings and salads -- Sandwiches -- Hors d’Oeuvres -- Breakfast preparation -- Dairy and beverages -- Cooking for vegetarian and other special diets -- Sausages and cured foods -- Pâtés, terrines, and other cold foods -- Food presentation -- Bakeshop production: basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces.

The Tenth 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.-- Provided by publisher.

MTU Cork Module HOSP6007 - Core reading.

MTU Cork Module HOSP6122 - Core reading.

MTU Cork Module HOSP6001 - Supplementary reading.

MTU Cork Module HOSP6002 - Supplementary reading.

MTU Cork Module HOSP6128 - Supplementary reading.

Author notes provided by Syndetics

WAYNE GISSLEN is the author of the bestselling Professional Cooking and Professional Baking, 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.