9780471202028

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. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

WAYNE GISSLEN is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef’s Art, all from Wiley.

Preface.

Acknowledgments.

The Food Service Industry.

Sanitation and Safety.

Tools and Equipment.

Basic Cooking Principles.

The Recipe: It's Structure and Its Use.

The Menu.

Mise en Place.

Stocks and Sauces.

Soups.

Understanding Meats and Game.@

What is included with this book?

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The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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Essentials of Professional Cooking

Essentials of Professional Cooking

0471202029

Summary

Author Biography

Table of Contents

Supplemental Materials