Essentials of Professional Cooking [Hardcover]

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

Preface vii

Acknowledgments viii

About CulinarE-Companion™ ix

About WileyPLUS x

1 THE FOOD-SERVICE INDUSTRY 1

A History of Modern Food Service 2

The Organization of Modern Kitchens 5

2 SANITATION AND SAFETY 10

Sanitation 11

Food Hazards 11

Personal Hygiene 16

Food Storage 17

Food Handling and Preparation 19

Cleaning and Sanitizing Equipment 22

Rodent and Insect Control 23

Setting Up a System for Food Safety 24

Safety 27

The Safe Workplace 27

Preventing Cuts 27

Preventing Burns 28

Preventing and Dealing with Fires 28

Preventing Injuries from Machines and Equipment 29

Preventing Falls 29