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Price*: $65.49 as of 05/25/2013 21:31 EDT Availability: Usually ships in 24 hours

• More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes
• Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math
• More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures
• Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley

• Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products.
• Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations.
• More focus on international recipes and variations.
• Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths.
• Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place.
• Up-to-date nutrition guidelines.
• Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

True/False

1. Food containing disease-causing bacteria is likely to smell or taste spoiled.
2. After curing, foods are air-dried for a short time before being smoked
3. Steam is a better conductor of heat than air is.
4. If both raw and cooked meats must be in the same refrigerator, store the cooked meats on the higher shelves and raw meats on the lower shelves.

Short Answer

1. How do you carry a knife safely?
2. The starch used to thicken cream pie fillings is ______________________________.

Multiple Choice

1. Which of the following source-->food-borne disease combinations is correct?

   (a) shellfish-->trichinosis
   (b) pork-->infectious hepatitis
   (c) poultry-->streptococcal infections
   (d) food workers-->staphylococcus food poisoning

2. Frozen foods are best defrosted_______________________.

   (a) at room temperature
   (b) under refrigeration
   (c) in the microwave at least a day in advance
   (d) in a warm place

3. A cake formula calls for emulsified shortening, but you have run out. Which of the following can you substitute?

   (a) regular shortening
   (b) butter
   (c) half margarine and half regular shortening
   (d) none of the above

4. Which of the following is not a good technique for keeping the breast moist while roasting turkey?

   (a) Barding the breast
   (b) Roasting the turkey breast down
   (c) Basting with stock instead of fat
   (d) Cooking the breast and leg sections separately

Answer Key

True/False

1. F
2. T
3. T
4. T

Short Answer

1. Hold it beside you, point down, with the sharp edge back and away from you. Don't swing your arm. Whenever possible, carry knives in a sheath. Warn other workers when you are carrying a knife past them.
2. Cornstarch

Multiple Choice

1. D
2. B
3. B
4. C

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• Study Guide to Accompany Professional Cooking
• Professional Baking
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• The Book of Yields: Accuracy in Food Costing and Purchasing
• Culinary Math
• see more

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Professional Cooking, 7th Edition Price*: $65.49 as of 05/25/2013 21:31 EDT