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Professional Cooking, 9th Edition

Professional Cooking
Wayne Gisslen
publisher :Wiley
ISBN 10 :1119399610
ISBN 13 :
page Number : 1104
file size : 233 MB


Cover; Title Page; Copright; Contents; Preface; Acknowledgments; About CulinarE-Companion™; 1 THE FOOD-SERVICE INDUSTRY; A HISTORY OF MODERN FOOD SERVICE; The Origins of Classical and Modern Cuisine; Carême; Escoffier; Modern Technology; Cooking in the Twentieth and Twenty-First Centuries; THE ORGANIZATION OF MODERN KITCHENS; The Basis of Kitchen Organization; The Classical Brigade; Modern Kitchen Organization; Skill Levels; Other Professional Opportunities; Standards of Professionalism; 2 SANITATION AND SAFETY; FOOD HAZARDS; Pathogens; Chemical and Physical Hazards; Allergens.


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