Professional Cooking for Canadian Chefs

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking—all published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

1. The Food-Service Industry


2. Sanitation and Safety


3. Tools and Equipment


4. Menu, Recipes, and Cost Management


5. Nutrition


6. Basic Principles of Cooking and Food Science


7. Mise en Place


8. Stocks


9. Sauces


10. Soups


11. Understanding Vegetables


12. Cooking Vegetables


13. Potatoes


14. Legumes, Grains, Pasta, and Other Starches


15. Cooking Methods for Meat, Poultry, and Fish


16. Understanding Meats and Game


17. Cooking Meats and Game


18. Understanding Poultry and Game Birds


19. Cooking Poultry and Game Birds


20. Understanding Fish and Shellfish 


21. Cooking Fish and Shellfish


22. Salad Dressings and Salads


23. Sandwiches


24. Hors D’Oeuvres


25. Breakfast Preparation


26. Dairy and Beverages


27. Cooking for Vegetarian Diets


28. Sausages and Cured Food


29. Pates, Terrines, and Other Cold Foods


30. Food Presentation


31. Bakeshop Production: Basic Principles and Ingredients


32. Yeast Products


33. Quick Breads


34. Cakes and Icings


35. Cookies


36. Pies and Pastries


37. Creams, Custards, Puddings, Frozen Desserts, and Sauces


Appendix 1: Metric Conversion Factors


Appendix 2: Standard Can Sizes


Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods


Appendix 4: Kitchen Math Exercises: Metric Versions


Appendix 5: Eggs and Safety