author: wayne gisslen

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.

Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking.

... chart that describes herbs and spices in your own words can be your most helpful reference. This chart may be completed on your own or as assigned by your instructor. Examine each herb or spice just as it is when it comes from its ...

... Star anise Ginger root 15 mL Sichuan peppercorns 250 mL Soy sauce 4 . Add the chicken . Simmer until tender . 1 L Water or chicken stock 5 . 30 g Sugar 2 2 Scallions 2 fl oz 1 tbsp 1⁄2 pt 2 pt 1 oz Serve the chicken hot or cold . If it ...

... recipes: Basic Bread, 409 Chestnut, 409 Cornbread, 409 Giblet, 409 Mushroom, 409 Sausage, 409 Dried legumes, 286–290 Dry-heat methods, 109, 110 Duck, 387,388. F. Farro, 292 Fat(s), 83, 85 in baking, 523–524 effects of heat on, 104 in game ...

Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking.

Takes students as well as lovers of food preparation beyond thebasics to more complex recipes, subtler preparation and platingtechniques.

This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef.

... Hamelman, Jeffrey. Bread: A Baker's Book ofTechniques and Recipes. Hoboken, NJ: John Wiley & Sons, 2004. Hanneman, L. J. Patisserie. London: Heinemann, 1977. ——. Bakery: Bread and Fermented Goods. London: Heinemann, 1980. Hermé, Pierre ...

The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work.

Wayne Gisslen. BUTTER. TEA. COOKIES. Ingredients U.S. Metric % Butter or half butter and half shortening 12.16 oz (1 tsp) 335 g 67.9 Granulated sugar 6.16 oz (1 tsp) 165 g 33.9 Confectioners' sugar 3.16 oz (1 tsp) 85 g 17.9 Eggs 4.51 oz (1 ...

The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work.

The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work.

The Study Guide to accompany Professional Baking, Sixth Edition contains review materials, practice problems, and exercises to enhance mastery of the material in Professional Baking, Sixth Edition.

The exercises in this Study Guide allow students to gain confidence in what they have learned and identify areas that may require more review A comprehensive and reliable approach to the foundations of baking, ideal for students and early ...