Vino or Essentials of Professional Cooking

Vino

Author: Susy Atkins

From basic grape varieties and winery techniques to storage and tasting techniques, this is a comprehensive guide to understanding and appreciating wine. Ten different types of wine are discussed, including sparkling wines, whites, rosés, reds, and sweet wines. Pointers are given on notable wine regions andsuggestions are made for pairing the wines with food. With lively writing and beautiful photographs that convey the character of each wine, this is a fascinating insight into the vintner's craft.
 

Desde las variedades de uvas y técnicas vinícolas más importantes hasta los mejores consejos para almacenar, descorchar, y catar vinos, esta guía es imprescindible para todo aquel que desee adentrarse en el mundo de los vinos. Diez tipos de vino son presentados, incluyendo los espumosos, los blancos, los rosados, los tintos, y los dulces y licorosos. Asimismo se ofrece toda una serie de útiles consejos prácticos destinados a asegurar la elección más acertada, así como las mejores combinaciones con los diferentes tipos de alimentos.

See also: Best Diabetes Slow Cooker Recipes or The Everything Health Guide to Thyroid Disease

Essentials of Professional Cooking

Author: Wayne Gisslen

Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.

Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Table of Contents:

	Preface
	Acknowledgments
1	The Food Service Industry	2
2	Sanitation and Safety	12
	Sanitation	14
	Safety	26
3	Tools and Equipment	30
4	Basic Cooking Principles	50
	Heat and Food	52
	Cooking Methods	55
	The Art of Seasoning and Flavoring	62
5	The Recipe: Its Structure and Its Use	70
6	The Menu	90
7	Mise en Place	106
8	Stocks and Sauces	122
	Stocks	124
	Sauces	132
9	Soups	156
	Understanding Soups	158
	Clear Soups	161
	Thick Soups	166
10	Understanding Meats and Game	176
	Composition, Structure, and Basic Quality Factors	178
	Understanding the Basic Cuts	182
	Cooking and Handling Meats	192
11	Cooking Meats and Game	206
12	Understanding Poultry and Game Birds	236
13	Cooking Poultry and Game Birds	250
14	Understanding Fish and Shellfish	272
	Fin Fish	274
	Shellfish	285
15	Cooking Fish and Shellfish	300
16	Understanding Vegetables	324
	Controlling Quality Changes During Cooking	326
	Handling Vegetables	331
17	Cooking Vegetables	350
18	Potatoes and Other Starches	368
	Potatoes	370
	Rice and Other Grains	383
	Pasta	392
19	Salads and Salad Dressings	400
	Salads	402
	Salad Dressings	426
20	Sandwiches and Hors D'Oeuvres	434
	Sandwiches	436
	Hors D'Oeuvres	445
21	Breakfast Preparation, Dairy Products, and Coffee and Tea	452
	Eggs	454
	Breakfast Breads, Cereals, and Meats	466
	Dairy Products	469
	Coffee and Tea	477
22	Food Presentation and Garnish	482
	Hot Food Presentation	484
	Cold Food Presentation and Buffet Service	494
23	Bakeshop Production: Basic Principles and Ingredients	500
	Basic Principles of Baking	502
	Ingredients	507
24	Yeast Products	516
	Understanding Yeast Products	518
	Dough Formulas and Techniques	524
App. 1	Metric Conversion Factors	537
App. 2	Standard Can Sizes	537
App. 3	Approximate Weight-Volume Equivalents of Dry Foods	538
App. 4	Kitchen Math Exercises - Metric Versions	539
App. 5	Eggs and Safety	542
	Bibliography	543
	Glossary	545
	Index	553