Study Guide to accompany Professional Cooking (8^th Ed.)

This is the study guide to accompany Professional Cooking, 8e

Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.

1 The Food–Service Industry, 1

2 Sanitation and Safety, 5

3 Tools and Equipment, 9

4 Menus, Recipes, and Cost Management, 15

5 Nutrition, 29

6 Basic Principles of Cooking and Food Science, 33

7 Mise en Place, 39

8 Stocks and Sauces, 43

9 Soups, 53

10 Understanding Vegetables, 59

11 Cooking Vegetables, 63

12 Potatoes, 69

13 Legumes, Grains, Pasta, and Other Starches, 77

14 Cooking Methods for Meat, Poultry, and Fish, 85

15 Understanding Meats and Game, 93

16 Cooking Meats and Game, 101

17 Understanding Poultry and Game Birds, 107

18 Cooking Poultry and Game Birds, 111

19 Understanding Fish and Shellfish, 117

20 Cooking Fish and Shellfish, 121

21 Salad Dressings and Salads, 127

22 Sandwiches, 135

23 Hors d Oeuvres, 139

24 Breakfast Preparation, 143

25 Dairy and Beverages, 147

26 Cooking for Vegetarian Diets, 153

27 Sausages and Cured Foods, 159

28 Pâtés, Terrines, and Other Cold Foods, 163

29 Food Presentation, 167

30 Bakeshop Production: Basic Principles and Ingredients, 171

31 Yeast Products, 177

32 Quick Breads, 181

33 Cakes and Icings, 183

34 Cookies, 189

35 Pies and Pastries, 193

36 Creams, Custards, Puddings, Frozen Desserts, and Sauces, 199

Appendix

Sample Prices, 207