Description
Tens of thousands of aspiring and professional chefs have looked to Wayne Gisslen＊s
to acquire the essential knowledge they need to succeed in the business. Specially designed to meet the on-the-job demands of foodservice managers,
distills core information from this outstanding resource to offer a new streamlined approach to cooking basics每from tools and equipment, sanitation and safety, and cooking principles to recipes, menus, and more. Illustrating general cooking theory with specific applications in the kitchen, this new book details how basic techniques, such as roasting, saut谷ing, braising, or grilling, are applied to a variety of ingredients.
uses recipes to reinforce technique and features every sort of dish, occasion, and meal category a foodservice manager needs to know, covering breakfast preparation, hors d＊oeuvres, soups, sandwiches, sauces, salads, meat, poultry, and fish and shellfish.
Designed for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor? software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original
); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost.
Presenting foodservice managers with all the know-how of the original volume in a highly practical format,
is the ideal resource for keeping the kitchen, service, costs, and the daily life of a restaurant in good working order.
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