The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen’s reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed.
Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking.
- 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.
Test Your Culinary KnowledgeTrue/False
- Food containing disease-causing bacteria is likely to smell or taste spoiled.
- After curing, foods are air-dried for a short time before being smoked
- Steam is a better conductor of heat than air is.
- 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.
- How do you carry a knife safely?
- The starch used to thicken cream pie fillings is ______________________________.
(b) pork–>infectious hepatitis
(c) poultry–>streptococcal infections
(d) food workers–>staphylococcus food poisoning
(b) under refrigeration
(c) in the microwave at least a day in advance
(d) in a warm place
(c) half margarine and half regular shortening
(d) none of the above
(b) Roasting the turkey breast down
(c) Basting with stock instead of fat
(d) Cooking the breast and leg sections separately
- 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.
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