By Wayne Gisslen
Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped educate millions chefs—with transparent, in-depth guideline at the serious cooking theories and methods profitable cooks have to meet the calls for of the pro kitchen. Now, with 1,200 recipes and additional info than ever earlier than, this superbly revised and up to date version is helping culinary scholars and aspiring cooks achieve the instruments and self assurance they should be triumphant as they construct their careers within the box this present day.
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G543 2006 641. 5’7—dc22 2005035524 published within the u . s . a . 10 nine eight 7 6 five four three 2 1 663778_sig1. qxp 12/20/05 12:12 PM web page V This e-book is devoted to the numerous Chef teachers getting ready a brand new iteration of culinary pros. 663778_sig1. qxp 12/20/05 12:12 PM web page VI 663778_sig1. qxp 1/17/06 12:00 PM web page VII Contents Recipe Contents xii approximately Le sous-chef Foreword Preface xxv xxvi Acknowledgments bankruptcy xxiv xxix bankruptcy eleven THE foodstuff carrier undefined 2 A historical past of contemporary meals provider four Sidebar: vital Cookbooks 6 Sidebar: Caterina de Medici eight The association of contemporary Kitchens eight criteria of Professionalism eleven bankruptcy 12 SANITATION AND security 14 Sanitation sixteen meals dangers sixteen own Hygiene 25 foodstuff garage 26 nutrition dealing with and education 28 cleansing and Sanitizing gear 30 Rodent and bug regulate 32 establishing a process for nutrition protection 32 defense 35 The secure place of work 35 combating Cuts 35 fighting Burns 36 fighting Fires 36 fighting accidents from Machines and gear 37 combating Falls 37 combating traces and accidents from Lifting 38 thirteen instruments and gear forty advent to volume nutrients apparatus forty two Cooking gear forty three Processing apparatus 50 keeping and garage gear fifty two Pots, Pans, and boxes fifty three Measuring units fifty six Knives, Hand instruments, and Small gear fifty seven bankruptcy 14 uncomplicated COOKING rules sixty two warmth and meals sixty four results of warmth on meals sixty four warmth move sixty six Cooking instances sixty seven Cooking tools sixty eight Moist-Heat tools sixty eight Dry-Heat tools 70 Dry-Heat tools utilizing fats seventy two Microwave Cooking seventy four precis of Cooking phrases seventy five development taste seventy six construction taste Profiles seventy six Sidebar: vintage Flavoring combos seventy eight Seasoning and Flavoring components seventy eight utilizing Herbs and Spices eighty four bankruptcy 15 MENUS, RECIPES, and value administration 86 Menu kinds and services 88 construction the Menu ninety The Written Recipe ninety five size ninety nine changing Recipes 103 foodstuff price Calculations 107 Controlling meals expenses 112 VII 663778_sig1. qxp VIII 12/20/05 12:12 PM web page VIII Contents bankruptcy sixteen nutrients 116 foodstuff 118 Sidebar: energy and energy 119 Sidebar: crucial Fatty Acids 121 Sidebar: extra Chemistry: Lipoproteins Sidebar: Phytochemicals 122 The Balanced vitamin 122 Cooking healthy nutrition a hundred twenty five bankruptcy 17 MISE EN position 122 128 making plans and Organizing creation a hundred thirty utilizing the Knife 133 initial Cooking and Flavoring one hundred forty guidance for Frying 142 dealing with comfort meals one hundred forty four bankruptcy 18 shares AND SAUCES shares a hundred and fifty elements one hundred fifty techniques 153 rate reductions and Glazes 158 comfort Bases 159 Sauces 159 figuring out Sauces a hundred and sixty Roux 161 different Thickening brokers 164 completing ideas 166 Sauce households 167 construction 171 Sidebar: Gastrique 174 Sidebar:Thai Curries 194 bankruptcy 19 SOUPS 204 knowing Soups 206 category of Soups 206 provider of Soups 207 transparent Soups 209 Broths 209 Consommé 210 Vegetable Soups 214 different transparent Soups 217 Thick Soups 221 Cream Soups 221 Purée Soups 229 Bisques 237 Chowders 238 uniqueness Soups and nationwide Soups 148 bankruptcy 10 figuring out MEATS AND video game 256 Composition, constitution, and uncomplicated caliber elements 258 Composition 258 constitution 259 Inspection and Grading 260 getting older 261 figuring out the elemental Cuts 262 Sidebar: IMPS/NAMP Classifications 262 to be had types: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts 263 Sidebar: Meat-Cutting Terminology 267 Bone constitution 267 pork, Lamb, Veal, and red meat Cuts 268 deciding on Meats on your Operation 270 Cooking and dealing with Meats 271 Tenderness and applicable Cooking tools 271 Sidebar: Milk-Fed, Grain-Fed, or Grass-Fed 272 Doneness 275 Cooking style Meats 278 video game and area of expertise Meats 281 Sidebar: Bone constitution of video game 282 Sidebar: striking video game 283 garage of Meats 284 bankruptcy eleven COOKING MEATS AND video game Roasting and Baking 288 Broiling, Grilling, and Pan-Broiling 305 Sautéing, Pan-Frying, and Griddling 313 Simmering 324 Braising 331 bankruptcy 12 figuring out fowl AND online game BIRDS 350 241 Composition and constitution 352 Inspection and Grading 354 class and marketplace kinds 354 dealing with and garage 358 Doneness 358 Trussing equipment 359 slicing Up fowl 360 286 663778_sig1.