TY  - BOOK
AU  - Gisslen,Wayne
TI  - Professional cooking
SN  - 0470197528 : HRD
AV  - TX820 .G54 2011
U1  - 641.5/7 22
PY  - 2011///
CY  - Hoboken, N.J.
PB  - John Wiley & Sons
KW  - Quantity cooking
KW  - Food service
N1  - Includes bibliographical references (p. 1059-1060) and indexes; The food-service industry -- Sanitation and safety -- Tools and equipment -- Basic principles of cooking and food science -- Menus, recipes, and cost management -- Nutrition -- Mise en place -- Stocks and sauces -- Soups -- 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 -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking for vegetarian diets -- Salad dressings and salads -- Sandwiches -- Hors d'oeuvres -- Breakfast prepar
ER  -