Test Bank for Essentials of Professional Cooking, 2nd Edition Wayne Gisslen

Test Bank for Essentials of Professional Cooking, 2nd Edition, Wayne Gisslen,

Table of Contents

1: The Food Service Industry

2: Sanitation and Safety

3: Tools and Equipment

4 Menus, Recipes, and Cost Management

5: Nutrition

6: Basic Principles of Cooking and Food Science

7: Mise en Place

8: Stocks and Sauces

9: Soups

10: Understanding Vegetables

11: Cooking Vegetables

12: Potatoes

13: Legumes, Grains, Pasta, and Other Starches

14: Cooking Methods for Meat, Poultry, and Fish

15: Understanding Meats and Game

16: Cooking Meats and Game

17: Understanding Poultry and Game Birds

18: Cooking Poultry and Game Birds

19: Understanding Fish and Shellfish

20: Cooking Fish and Shellfish

21: Salad Dressings and Salads

22: Sandwiches and Hors d’Oeuvres

23: Dairy and Eggs

24: Food Presentation

25: Bakeshop Production: Basic Principles and Ingredients

28: Quick Breads, Cakes, and Cookies

Glossary

Subject Index

Recipe Index