Test Bank For Professional Cookin 9th Edition Wayne Gisslen

Preface xiii

Acknowledgments xv

1 The Food-Service Industry 1

A History of Modern Food Service 2

Cooking in the Twentieth and Twenty-First Centuries 5

The Organization of Modern Kitchens 8

2 Sanitation and Safety 15

Food Hazards 16

Managing Food Safety 25

Managing Workplace Safety 36

3 Tools and Equipment 41

Cooking Equipment 42

Processing, Holding, and Storage Equipment 49

Pots, Pans, and Containers 54

Measuring Devices, Hand Tools, and Small Equipment 56

4 Menus, Recipes, and Cost Management 63

Menus 64

Recipes 74

Measurement 78

Kitchen Math 82

5 Nutrition 97

Nutrients 98

Balanced Diets and Menus 102

6 Basic Principles of Cooking and Food Science 111

Heat and Food 112

Heat Management 115

Cooking Methods 118

Emulsions 125

Building Flavor 127

7 Mise En Place 139

Planning and Organizing Production 140

Using the Knife 143

Other Mise En Place Tasks 151

8 Stocks 159

Ingredients 160

Procedures 164

Reductions and Glazes 172

Convenience Bases 172

9 Sauces 175

Sauce Structure 176

Sauce Families 184

Sauce Production 186

10 Soups 231

Understanding Soups 232

Clear Soups 234

Thickened Soups 244

11 Understanding Vegetables 273

Controlling Changes During Cooking 274

General Cooking

And Quality Factors 279

Handling Fresh Vegetables 281

Handling Processed Vegetables 306

12 Cooking Vegetables 311

Boiling and Steaming 312

Sautéing and Pan-Frying 327

Braising 332

Baking 336

Broiling and Grilling 342

Deep-Frying 345

13 Potatoes 351

Understanding Potatoes 352

Cooking Potatoes 355

14 Legumes, Grains, Pasta, and Other Starches 373

Dried Legumes 374

Grains 382

Pasta, Noodles, and Dumplings 400

15 Cooking Methods for Meat, Poultry, and Fish 419

Roasting and Baking 420

Barbecuing 426

Broiling and Grilling 430

Sautéing 432

Pan-Frying 436

Deep-Frying 438

Simmering and Submersion Poaching 440

Shallow Poaching 443

Steaming 446

Braising 447

Sous Vide Cooking 452

16 Understanding Meats and Game 457

Composition and Structure 458

Basic Quality Factors 459

The Basic Cuts 462

Meat Selection, Fabrication, and Storage 470

Cooking and Handling Meats 476

Variety Meats, Game, and Specialty Meats 484

17 Cooking Meats and Game 493

Roasting, Baking, and Barbecuing 494

Broiling, Grilling, and Pan-Broiling 507

Sautéing and Pan-Frying 512

Simmering, Submersion Poaching, Steaming, and Sous Vide 517

Braising 523

18 Understanding Poultry and Game Birds 533

Identification 534

Handling and Cooking 540

19 Cooking Poultry and Game Birds 547

Roasting and Baking 548

Broiling and Grilling 559

Sautéing, Pan-Frying, and Deep-Frying 566

Simmering, Submersion Poaching, Steaming, and Sous Vide 576

Braising 585

Dressings and Stuffings 591

20 Understanding Fish and Shellfish 595

Fin Fish: Varieties, Market Forms, and Fabrication 596

Handling and Cooking 606

Shellfish: Mollusks and Cephalopods 610

Shellfish: Crustaceans and Other Seafood 616

21 Cooking Fish and Shellfish 625

Baking 626

Broiling and Grilling 632

Sautéing and Pan-Frying 638

Deep-Frying 644

Poaching and Simmering 648

Steaming, Sous Vide, and Mixed Cooking Techniques 653

Seafood Served Raw 661

22 Salad Dressings and Salads 667

Salad Dressings 668

Salad Ingredients 678

Salad Presentation 688

Procedures and Recipes 691

23 Sandwiches 725

Sandwich Components 726

Preparing Sandwiches 729

24 Hors D’oeuvres 745

Serving Hors D’oeuvres 746

Canapés 746

Cocktails and Relishes 750

Dips 751

Miscellaneous Hors D’oeuvres 754

25 Breakfast Preparation 773

Eggs 774

Breakfast Breads, Cereals, and Meats 790

26 Dairy and Beverages 797

Milk, Cream, and Butter 798

Cheese 801

Coffee and Tea 810

27 Cooking for Vegetarian Diets 817

Understanding Vegetarian Diets 818

Menus for Vegetarian Diets 820

28 Sausages and Cured Foods 839

Curing and Smoking 840

Sausages 845

29 Pâtés, Terrines, and Other Cold Foods 859

The Handling and Service of Cold Dishes 860

Aspic 861

Special Forcemeat Dishes 864

Terrines Based On Mousselines Or Gelatin 875

Foie Gras, Liver Terrines, and Rillettes 881

30 Food Presentation 887

Hot Food Presentation 888

Cold Food Presentation and Buffet Service 898

31 Bakeshop Production: Basic Principles and Ingredients 903

Formulas and Measurement 904

Mixing, Baking, and Storing Processes 907

Ingredients 909

32 Yeast Products 921

Yeast Dough Production 922

Laminated Doughs 932

Makeup Techniques 936

33 Quick Breads 943

Mixing and Production Methods 944

34 Cakes and Icings 951

Mixing Procedures 952

Handling and Baking Cake Batters 957

Icing Production

And Application 966

35 Cookies 977

Cookie Characteristics

And Their Causes 978

Mixing Methods 979

Types and Makeup Methods 980

Panning, Baking, and Cooling 982

36 Pies and Pastries 991

Pie Doughs 992

Assembling and Baking Pies 996

Pie Fillings 998

Pastries, Meringues, and Fruit Desserts 1005

37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 1017

Syrups and Dessert Sauces 1018

Basic Custards and Creams 1021

Puddings 1026

Bavarians, Chiffons, Mousses, and Soufflés 1028

Frozen Desserts 1033

Appendix 1 Metric Conversion Factors 1036

Appendix 2 Standard Can Sizes 1036

Appendix 3 Approximate Weight-Volume Equivalents of Dry Foods 1037

Appendix 4 Kitchen Math Exercises: Metric Versions 1038

Appendix 5 Eggs and Safety 1040

Bibliography 1041

Glossary and Cooking Vocabulary 1043

Subject Index 1061

Recipe Index 1070