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Professional Cooking, College Version

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. This new edition includes videos on the CD in the back of the book that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program of this title includes over 220 new colour photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added to this book, for a total of 650 recipes plus another 600 variations. It features more focus on international recipes and variations. It includes enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. This title contains up-to-date nutrition guidelines. It is thoroughly revised and enhanced. CulinarE-Companion(trademark) Recipe Management software contains all recipes from the book - and 90 bonus recipes.This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed.

Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking.

• Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products.
• Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations.
• More focus on international recipes and variations.
• Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths.
• Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place.
• Up-to-date nutrition guidelines.
• Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book â€" and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

Test Your Culinary Knowledge

True/False

1. Food containing disease-causing bacteria is likely to smell or taste spoiled.
2. After curing, foods are air-dried for a short time before being smoked
3. Steam is a better conductor of heat than air is.
4. If both raw and cooked meats must be in the same refrigerator, store the cooked meats on the higher shelves and raw meats on the lower shelves.

Short Answer

1. How do you carry a knife safely?
2. The starch used to thicken cream pie fillings is ______________________________.

Multiple Choice

1. Which of the following source-->food-borne disease combinations is correct?

   (a) shellfish-->trichinosis
   (b) pork-->infectious hepatitis
   (c) poultry-->streptococcal infections
   (d) food workers-->staphylococcus food poisoning

2. Frozen foods are best defrosted_______________________.

   (a) at room temperature
   (b) under refrigeration
   (c) in the microwave at least a day in advance
   (d) in a warm place

3. A cake formula calls for emulsified shortening, but you have run out. Which of the following can you substitute?

   (a) regular shortening
   (b) butter
   (c) half margarine and half regular shortening
   (d) none of the above

4. Which of the following is not a good technique for keeping the breast moist while roasting turkey?

   (a) Barding the breast
   (b) Roasting the turkey breast down
   (c) Basting with stock instead of fat
   (d) Cooking the breast and leg sections separately

Answer Key

True/False

1. F
2. T
3. T
4. T

Short Answer

1. Hold it beside you, point down, with the sharp edge back and away from you. Don't swing your arm. Whenever possible, carry knives in a sheath. Warn other workers when you are carrying a knife past them.
2. Cornstarch

Multiple Choice

1. D
2. B
3. B
4. C

Rating: (out of 10 reviews)







Price: $ 74.72



Professional Cake Decorating





Everything you need to create stunning cake decorations

Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating.

Professional Cake Decorating is:

• a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers
• a powerful tool for making dramatic improvements in the overall look and design of cakes
• a valuable training handbook and resource for bakers and decorators
• a comprehensive reference of successful professional skill sets

Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs.

Complete with more than three dozen tried-and-tested recipes, Professional Cake Decorating is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers.







Rating: (out of 29 reviews)







Price: $ 47.66







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