Food Preparation for the Professional / Edition 3

by David A. Mizer, Mary Porter, Beth Sonnier, Karen E. Drummond

Overview

Completely revised and updated... the definitive text on food preparation for the foodservice manager.

A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics-cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning-as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes:

• Troubleshooting information boxes that identify common problems, their causes, and solutions
• A nutritional analysis of each recipe and nutrient profiles
• New sections covering the emerging interest in grains, pasta, legumes, and vegetables

With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.

Product Details

ISBN-13:	9780471251873
Publisher:	Wiley
Publication date:	11/08/1999
Edition description:	REV
Pages:	576
Product dimensions:	7.80(w) x 9.45(h) x 1.38(d)

About the Author

David A. Mizer is Director of Purchasing for Carnival Cruise Linesand active in various professional associations in the food andbeverage industry.

Mary Porter has co-authored several books for Wiley, including TheBar and Beverage Book, Second Edition and Supervision in theHospitality Industry, Third Edition.

Beth Sonnier is Director and Chef-Professor at the Food andHospitality Institute at El Centro College in Dallas, Texas.

Karen Eich Drummond has authored and co-authored numerous books,including Nutrition for the Foodservice Professional, ThirdEdition; Supervision in the Hospitality Industry, Third Edition;and the Restaurant Training Manual, all by Wiley.

Table of Contents

The Kitchen.

Sanitation and Safety.

Prepreparation.

Cooking, Equipment, and Measurement.

Menus, Nutrition, and Recipes.

Building Flavor, Body, and Texture.

Soups.

Sauces.

Vegetables, Grains, and Pasta.

Meat Cookery.

Poultry Cookery.

Fish and Shellfish Cookery.

Breakfast, Beverages, and Dairy Products.

Pantry Production.

Hors D'Oeuvres and Food Presentation.

The Bakeshop.

Desserts.

Glossary.

Bibliography.

Indexes.