Attachment 15 - Professional Cooking 8th Ed.pdf

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W A Y N E G I S S L E N

E I G H T H

E D I T I O NPROFESSIONAL

COOKING

Photography by J. Gerard Smith

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SENIOR ACQUISITIONS EDITOR Mary J. Cassells SENIOR DEVELOPMENTAL EDITOR Julie R. Kerr PROJECT EDITOR Andrea Brescia EDITORIAL ASSISTANT Jenni Lee EDITORIAL ASSISTANT Helen Seachrist SENIOR PRODUCTION EDITOR William A. Murray CONTENT MANAGER Micheline Frederick MEDIA SPECIALIST James Metzger PRODUCT DESIGNERS Beth Tripmacher and Lydia Cheng EDITORIAL OPERATIONS MANAGER Melissa Edwards MEDIA CONSULTANT Lynne Marsala MARKETING MANAGER Suzanne Bochet COVER AND INTERIOR DESIGNER Maureen Eide COVER AND INTERIOR PHOTOGRAPHY J. Gerard Smith

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ISBN-13 978-1-118-63672-5

Printed in the United States of America

10 9 8 7 6 5 4 3 2 1

This book is dedicated to the many Chef-Instructors preparing a new generation of culinary professionals.

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Contents

Preface viii Acknowledgments xi About CulinarE-Companion™ xiv About WileyPLUS xv

1 THE FOOD-SERVICE

INDUSTRY 1

A History of Modern Food Service 2 The Organization of Modern Kitchens 8 Standards of Professionalism 11

2 SANITATION AND SAFETY 15

Sanitation 16 Food Hazards 16 Personal Hygiene 21 Food Storage 22 Food Handling and Preparation 24 Cleaning and Sanitizing Equipment 27 Rodent and Insect Control 28 Setting Up a System for Food Safety 29

Safety 32 The Safe Workplace 32 Preventing Cuts 32 Preventing Burns 33 Preventing and Dealing with Fires 33 Preventing Injuries from Machines and Equipment 34 Preventing Falls 34 Preventing Strains and Injuries from Lifting 34

3 TOOLS AND EQUIPMENT 37

Introduction to Quantity Food Equipment 38 Cooking Equipment 39

Processing Equipment 45 Holding and Storage Equipment 49 Pots, Pans, and Containers 50 Measuring Devices 52 Knives, Hand Tools, and Small Equipment 53

4 MENUS, RECIPES, AND

COST MANAGEMENT 59

Menu Forms and Functions 60 Building the Menu 62 The Written Recipe 68 Measurement 72 Converting Recipes 75 Food Cost Calculations 81 Controlling Food Costs 86

5 NUTRITION 91

Nutrients 92 The Balanced Diet 96 Cooking Healthful Meals 101

6 BASIC PRINCIPLES OF

COOKING AND FOOD

SCIENCE 105

Basic Concepts in Food Science 106

What Is Heat? 106 Effects of Heat on Foods 106 Emulsions 109 Heat Transfer 111 Heat Management 112

Cooking Methods 114 Conventional Cooking Methods 115 Microwave Cooking 116 Cooking Sous Vide 117 Molecular Gastronomy 120 Summary of Cooking Terms 121

Building Flavor 122 Building Flavor Profiles 122 Seasoning and Flavoring Ingredients 124 Using Herbs and Spices 130

I I I

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I V C O N T E N T S

7 MISE EN PLACE 135

Planning and Organizing Production 136 Using the Knife 139 Preliminary Cooking and Flavoring 147 Preparation for Frying 150 Handling Convenience Foods 152

8 STOCKS AND SAUCES 155

Stocks 156 Ingredients 156 Procedures 160 Reductions and Glazes 168 Convenience Bases 168

Sauces 169 Understanding Sauces 169 Roux 170 Other Thickening Agents 174 Finishing Techniques 176 Sauce Families 178 Production 180

9 SOUPS 225

Understanding Soups 226 Classifications of Soups 226 Service of Soups 227

Clear Soups 228 Broths 228 Consommé 230 Vegetable Soups 234 Other Clear Soups 237

Thick Soups 238 Cream Soups 238 Purée Soups 245 Bisques 251 Chowders 253

Specialty Soups and National Soups 255

10 UNDERSTANDING

VEGETABLES 267

Controlling Quality Changes During Cooking 268

Controlling Texture Changes 268 Controlling Flavor Changes 269 Controlling Color Changes 270 Controlling Nutrient Losses 272 General Rules of Vegetable Cookery 273 Standards of Quality in Cooked Vegetables 273

Handling Vegetables 274 Fresh Vegetables 274 Processed Vegetables 297 Production and Holding Problems in Quantity

Cooking 300 Storage 301

11 COOKING VEGETABLES 305

Boiling and Steaming 306 Sautéing and Pan-Frying 321 Braising 326 Baking 330 Broiling and Grilling 336 Deep-Frying 339

12 POTATOES 345

Understanding Potatoes 346 Cooking Potatoes 349

13 LEGUMES, GRAINS, PASTA,

AND OTHER STARCHES 367

Dried Legumes 368 Grains 376 Pasta, Noodles, and Dumplings 394

14 COOKING METHODS

FOR MEAT, POULTRY,

AND FISH 413

Roasting and Baking 414 Barbecuing 420 Broiling and Grilling 424 Sautéing 426 Pan-Frying 430 Deep-Frying 432 Simmering and Submersion Poaching 434 Shallow Poaching 437 Steaming 440 Braising 441 Sous Vide Cooking 446

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15 UNDERSTANDING

MEATS AND GAME 451

Composition, Structure, and Basic Quality Factors 452

Composition 452 Structure 453 Inspection and Grading 454 Aging 454

Understanding the Basic Cuts 456

Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts 456

Bone Structure 457 Beef, Lamb, Veal, and Pork Cuts 461 Selecting Meats for Your Operation 464 Fabricating Meat 465

Cooking and Handling Meats 469

Tenderness and Appropriate Cooking Methods 469 Doneness 473 Cooking Variety Meats 476 Game and Specialty Meats 479 Storage of Meats 482

16 COOKING MEATS

AND GAME 485

Roasting, Baking, and Barbecuing 486 Broiling, Grilling, and Pan-Broiling 498 Sautéing and Pan-Frying 502 Simmering, Submersion Poaching, Steaming, and Sous

Vide 507 Braising 513

17 UNDERSTANDING

POULTRY AND

GAME BIRDS 523

Composition and Structure 524 Inspection and Grading 525 Classifi cation and Market Forms 526 Handling and Storage 530 Doneness 530 Trussing Methods 531 Cutting Up Chicken 532

18 COOKING POULTRY

AND GAME BIRDS 537

Roasting and Baking 538 Broiling and Grilling 549 Sautéing, Pan-Frying, and Deep-Frying 556 Simmering, Submersion Poaching, Steaming, and Sous

Vide 566 Braising 575 Dressings and Stuffi ngs 581

19 UNDERSTANDING FISH

AND SHELLFISH 585

Fin Fish 586 Composition and Structure 586 Special Problems in Cooking Fish 586 Cutting Fish 587 Varieties and Characteristics 590 Handling and Storage 598

Shellfish 600 Mollusks 600 Cephalopods 605 Crustaceans 606 Miscellaneous Seafood 613

20 COOKING FISH AND

SHELLFISH 615

Baking 616 Broiling and Grilling 622 Sautéing and Pan-Frying 628 Deep-Frying 634 Poaching and Simmering 638 Steaming, Sous Vide, and Mixed Cooking

Techniques 643 Seafood Served Raw 651

21 SALAD DRESSINGS

AND SALADS 657

Salad Dressings 658 Ingredients 658 Oil-and-Vinegar Dressings 660 Emulsifi ed Dressings 663 Other Dressings 666

Salads 668 Types of Salads 668 Ingredients 669 Arrangement and Presentation 679 Recipes and Techniques 681

C O N T E N T S V

22 SANDWICHES 715

Breads 716 Spreads 717 Fillings 717 Types of Sandwiches 719 Making Sandwiches 720

23 HORS D’OEUVRES 735

Serving Hors d’Oeuvres 736 Canapés 736 Cocktails 740 Relishes 740 Dips 741 Miscellaneous Hors d’Oeuvres 744

24 BREAKFAST PREPARATION 763

Eggs 764 Understanding Eggs 764 Cooking Eggs 768

Breakfast Breads, Cereals, and Meats 780

Pancakes and Waffles 780 French Toast 782 Cereals 784 Breakfast Meats 784

25 DAIRY AND BEVERAGES 787

Dairy Products 788 Milk and Cream 788 Butter 790 Cheese 791

Coffee and tea 800 Coffee 800 Tea 803

26 COOKING FOR

VEGETARIAN DIETS 807

Understanding Vegetarian Diets 808 Menus for Vegetarian Diets 810

27 SAUSAGES AND

CURED FOODS 829

Curing and Smoking 830 Sausages 835

28 PÂTÉS, TERRINES, AND

OTHER COLD FOODS 849

The Handling and Service of Cold Dishes 850 Aspic 851 Special Forcemeat Dishes 854 Terrines Based on Mousselines 865 Terrines and Other Molds with Gelatin 867 Foie Gras, Liver Terrines, and Rillettes 871

29 FOOD PRESENTATION 877

Hot Food Presentation 878 Fundamentals of Plating 878

Cold Food Presentation and Buffet Service 888

Buffet Arrangement and Appearance 888 Cold Platter Presentation 890

30 BAKESHOP PRODUCTION:

BASIC PRINCIPLES AND

INGREDIENTS 893

Basic Principles of Baking 894 Formulas and Measurement 894 Mixing and Gluten Development 897 The Baking Process 898 Staling 899

Ingredients 899 Flours, Meals, and Starches 899 Fats 901 Sugars 902 Liquids 904 Eggs 905 Leavening Agents 905 Salt, Flavorings, and Spices 907

V I C O N T E N T S

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31 YEAST PRODUCTS 911

Understanding Yeast Products 912

Yeast Product Types 912 Mixing Methods 912 Steps in Yeast Dough Production 913

Dough Formulas and Techniques 918

Bread and Roll Formulas 918 Rolled-In Doughs: Danish Pastry and Croissants 922 Makeup Techniques 926

32 QUICK BREADS 933

Mixing and Production Methods 934 Formulas 936

33 CAKES AND ICINGS 941

Understanding Cake Making 942

Basic Mixing Methods 942 Cake Formula Types 946 Scaling and Panning 947 Baking and Cooling 949 Common Cake Faults and Their Causes 949 Altitude Adjustments 950

Cake Formulas 951 Creaming Method 951 Two-Stage Method 953 Foaming Methods 954

Icings: Production and Application 956

Producing and Handling Basic Types 956 Assembling and Icing Cakes 962

34 COOKIES 967

Cookie Characteristics and Their Causes 968 Mixing Methods 969 Types and Makeup Methods 970 Panning, Baking, and Cooling 972

35 PIES AND PASTRIES 981

Pies 982 Pie Doughs 982 Assembly and Baking 986 Fillings 988

Pastries, Meringues, And Fruit Desserts 995

Puff Pastry 995 Éclair Paste 999 Meringues 1002 Fruit Desserts 1004

36 CREAMS, CUSTARDS,

PUDDINGS, FROZEN

DESSERTS, AND SAUCES 1007

Sugar Cooking 1008 Basic Custards and Creams 1008 Puddings 1014 Bavarians, Chiffons, Mousses, and Soufflés 1016 Frozen Desserts 1021 Dessert Sauces 1023

APPENDIX 1 Metric Conversion Factors 1026 APPENDIX 2 Standard Can Sizes 1026 APPENDIX 3 Approximate Weight-Volume

Equivalents of Dry Foods 1027 APPENDIX 4 Kitchen Math Exercises:

Metric Versions 1028 APPENDIX 5 Eggs and Safety 1030

BIBLIOGRAPHY 1031

GLOSSARY AND COOKING VOCABULARY 1033

SUBJECT INDEX 1045

RECIPE INDEX 1049

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T he Eighth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary prac-tices, as well as new thinking about how best to teach this ma-terial. What has not changed is the core material that focuses on the essentials—the comprehensive understanding of in-gredients and basic cooking techniques that are the founda-tion of success in the kitchen, and the development of manual skills to apply this knowledge.

What’s New The Eighth Edition of Professional Cooking contains a great deal of new and revised material. Among the most important changes are:

• 125 new images detailing cooking procedures and modern plating styles.

• A new chapter, Chapter 14, combines common cooking methods for meats, poultry, and fish to sharpen the focus on basic techniques and procedures. It also provides back-ground, guidelines, and standards of quality for finished dishes. Specific methods unique to these products are de-tailed in later chapters.

• Further reorganization repositions the chapters on veg-etable cookery ahead of meats and fish—giving the text a smoother, more logical flow.

• Chapter 29 on food presentation and plating is rewritten and newly illustrated for designing modern platings, ap-propriate for all types of food-service operations.

• Yields are reduced in most large-quantity recipes to no more than 8–12 portions.

• Food science topics get expanded treatment, with more detail on caramelization, gelatinization, dextrinization, and emulsification.

• Sous vide methods are enhanced by a larger recipe collection.

• Techniques of modernist cuisine, or molecular gastron-omy, are recognized as increasingly important with an expanded recipe library. Hydrocolloids are incorporated in Chapter 8 along with conventional thickeners for sauces.

• Nutritional information is updated with MyPlate guide-lines and a new discussion of exchange groups in dietary planning.

• Developing vegetarian menus receives more attention and updates.

• Increasing use of combi ovens in today’s restaurants is sup-ported with new combi recipe variations.

• Basic cooking methods are supplemented with detailed guidelines for evaluating the quality of finished products.

The Recipes The recipes are planned and organized to reinforce the basic skills being taught. In each case, specific recipes follow theories, guide-lines, and general procedures applicable to a defined category of foods and/or cooking methods. Recipe variations encourage stu-dents to apply these procedures to other ingredients, and to see the similarities and differences among preparations.

Attention to the basics is the hallmark of this text. Because the purpose is to teach fundamental cooking techniques, it is im-portant to illustrate them—and allow the student to experience them—with fundamental, straightforward recipes that reveal the connection between general theory and specific applica-tion. Many new recipes provide updates and alternatives that will achieve these goals.

Core recipes, usually those that directly follow a procedure, are chosen as clear and direct applications of a fundamental technique. These recipes help students learn the technique by applying it in the most straightforward way, without the distraction of unusual techniques or unfamiliar ingredients. Of the more than 1,400 recipes in the book (and additional recipes on

CulinarE-Companion), about 70 are designated as core recipes and are indicated by this icon.

The book builds on these primary techniques to more advanced styles of preparation. More challenging reci-pes, including many new to this edition, enable students to refine their techniques and prepare dishes of increasing sophistication.

International and regional cuisines play important roles in the evolution of cooking in North America, and the text reflects that importance with approxi-mately 130 international recipes. These recipes are indicated by a globe. Sidebars throughout give background information on these recipes and the cuisines and cultures they come from.

Even more than with previous editions, important informa-tion devoted to vegetarianism and cooking for the various types of vegetarian diets is included.

Approximately 475 recipes suitable for a vegetar-ian diet are indicated by the symbol shown here.

Preface core recipes

V I I I vegetarian recipes international recipes

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P R E F A C E I X

• For marinated foods, 10 percent of the marinade is in-cluded in the analysis, unless the marinade is used to make a sauce, in which case all the marinade is included.

• The amount of fat used for sautéing was estimated for the analysis.

• The numbers for each nutrient are rounded according to FDA rounding rules for food labeling.

• The “(% cal.)” information following the fat content in each analysis refers to percentage of calories from fat, and is re-quired to determine whether a recipe can be labeled as low in fat. It can’t be used to determine percentage of fat in the total diet.

For more awareness of the fat content of prepared foods, dishes especially low in fat are designated by the heart symbol.

Low in fat means, according to FDA labeling laws, that the food contains 3 grams of fat or less per reference amount (or serving size indicated in the analysis) if the reference amount is greater than 30 grams (about 1 ounce). This is to prevent making foods sound low in fat just by making the portion size smaller. Main-dish items and meals (weighing at least 6 ounces per serving and containing two or more from the four food groups—bread, cereal, rice and pasta; fruits and vegetables; milk, yogurt and cheese; or meat, poultry, fish, dry beans, eggs, and nuts) must contain 3 grams of fat or less per 100 grams and not more than 30 percent of calories from fat.

Goals and Organization of This Book This book has a dual goal: understanding—that is, of cooking theory, of how to cook—and performing—that is, mastery of a set of manual skills and the ability to apply them to a wide range of cooking styles and products.

This Eighth Edition retains the book’s basic approach, but sharpens the focus on the fundamentals with its new organiza-tion. The basic cooking methods (dry-heat methods, moist-heat methods, and so on) are introduced early. Then, within the main cooking chapters, the material is arranged by cooking method. In addition, the new Chapter 14, “Cooking Methods for Meat, Poul-try, and Fish”, focuses directly on the common cooking methods for these products, allowing the student to master fundamen-tal techniques, before exploring variations on these procedures unique to individual products in later chapters.

Professional Cooking focuses on the development of flex-ible skills, which are essential for a successful cooking career. The graduate who understands the workings of foods and the inter-play of ingredients, cooking methods, cost factors, and other elements can function successfully in any type of food-service operation.

The Role of the Chef-Instructor No book can substitute for practical kitchen experience. Nor can a book replace an experienced chef-instructor. Although this book presents methods and recipes that are widely used and accepted, What makes a dish feel modern is as much a matter of pre-sentation as of ingredients or recipe instructions. How an item, along with garnish and sauce, is plated can make it look rustic or elegant, traditional or modern. Photographs accompanying the recipes illustrate a variety of preparations and plating styles.

Readers are urged to study Chapter 4, “Menus, Recipes, and Cost Management,” before proceeding with the recipes. This will ensure they know how to use the recipes in this book as well as understand the structure and limitations of the many recipes they will use in their careers.

While every culinary program has different requirements, the recipes in this book are adaptable to any purpose. New to this Eighth Edition is that most major recipes are now written for 12 or fewer portions, quantities that can be converted easily to higher or lower yields, either by hand or with the accompanying CulinarE-Companion™ Recipe Management Software. Those recipes requiring more costly ingredients, made to order, or that are particularly complex have smaller yields. In addition, variations often indicate ingredient substitutions so the recipes will fit different budgetary requirements and local or regional tastes.

Nutritional Information Cooks and chefs are increasingly aware of the importance of pre-paring healthful foods. To support this, nutritional analyses are included for each main recipe. These analyses were done using the software program Genesis R&D 8.4.0, which calculates nutri-ents based on ingredients. It is important to realize that the actual nutrients in a prepared dish will vary depending on many factors.

The following should be taken into account when reading the nutritional analyses:

• Where a portion size is indicated, the analysis is per portion.

• Where there is no portion size, as for stock and sauce reci-pes and most recipes in the baking chapters, the analysis is usually per ounce (28.35 g) or per fluid ounce (29.57 mL);

for most hors d’oeuvre recipes, analysis is per piece.

• Not included in the analyses are ingredients listed: “to taste” or “as needed”; ingredients in sachets and bouquets-garnis; optional ingredients; garnishes such as parsley sprigs.

• Stocks are adjusted for removal of bones, mirepoix, and other strained out ingredients.

• Mirepoix ingredients are not included, except for a small amount of sodium.

• If a quantity range is given for an ingredient, the smaller number was used.

• Adjustments are made for recipes in which food is degreased or fat is skimmed off. The amount of fat remain-ing will vary depending on how thoroughly the item is degreased.

• Fat was calculated for pan-fried and deep-fried foods based on a percentage of the total weight. The amount of fat actually absorbed will vary depending on the tempera-ture of the fat, the cooking time, and the surface area of the food.

low in fat recipes

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X P R E F A C E many instructors will prefer procedures that differ and may wish to supplement the recipes with their own.

Features Pronunciation Guides and Glossaries Phonetic guides are included for difficult words, giving the ap-proximate pronunciation using English sounds. Definitions of terms introduced in the text are summarized in the Glossary.

Illustrations Hundreds of full-color photographs, including 125 new to this edition, illustrate basic manual techniques shown from the point of view of the person performing them. Additional photographs il-lustrate ingredients and finished dishes. Numerous line drawings also enhance the text, illustrating hundreds of pieces of equip-ment you’ll encounter in the professional kitchen.

Format The very readable format emphasizes and highlights key points in bold type, italics, and numbered sequences, so key information can be located and reviewed at a glance.

Realistic Procedures Though supported by cooking theory, procedures here are based on actual industry practice. Attention is given to quantity produc-tion, but also the special problem of cooking to order. Presenta-tion and service of finished product are considered in detail, as is pre-preparation, or mise en place—so essential to the organiza-tion of a working restaurant. At the same time, the major empha-sis is on quality, too often neglected in the quest for convenience.

Finally, although much of what we talk about is strongly influ-enced by the cooking of other nations, the practices discussed are primarily those of North American food service.

Digital Resources and Supplements CulinarE-Companion™ Recipe Management Software CulinarE-Companion™ is a web-based database of recipes from Professional Cooking. You can set up an account and have instant access to the software, viewable from any device’s browser, whether a laptop, desktop, tablet, or mobile device.

In addition to the recipes from the book and additional bonus recipes, the software includes a range of useful features.

The registration code included with each copy of Professional Cooking, Eighth Edition, allows you to access this valuable asset at no additional cost—and your account does not expire so it can be used throughout your professional career.

Feature Highlights

• Enhanced Recipe Management Tools: Edit, scale, view nu-tritional information, convert from U.S. to metric measures and vice versa; print and share recipes. Users can also add their own recipes and create and revise shopping lists.

• Search recipes by main ingredient, primary cooking method, and cuisine type.

• Calculate nutritional analyses and update if an ingredient is changed.

• My Files: Organize your recipes, your images, and your vid-eos in one location.

• Audio Pronunciations: Within the extensive glossary, CulinarE-Companion™ has over 1,000 terms with audio pronunciations to make learning a snap.

• Food Costing: Calculate food costs based on each ingredi-ent’s individual cost.

• Unit Conversions: Scale recipes and units of measures are converted to the next logical unit.

• Adding New Ingredients: Add new ingredients that do not exist in CulinarE-Companion™ and they are automatically added into the ingredient database.

• Nutritional Analysis: Add ingredients to a recipe that do not have nutritional information and select from an exist-ing list of ingredients with possible USDA matches so nutri-tional analysis is complete.

WileyPLUS WileyPLUS is an online teaching and learning environment used by educational programs. It integrates the entire digital textbook with the most effective instructor and student resources, fitting every learning style. For instructors, help your students become kitchen ready…or flip your classroom for more engaged learning.

With WileyPLUS:

• Students achieve concept mastery in a rich, structured environment available 24/7.

• Instructors manage their course more effectively with assessment, assignments, grade tracking, and more.

For Students Different learning styles, different levels of proficiency, different levels of preparation—each student is unique. WileyPLUS em-powers them to take advantage of individual strengths with:

• Timely access to resources that address demonstrated needs, with immediate feedback and remediation.

• Integrated multimedia resources—including Math Tutor, au-dio pronunciations, technique videos, visual learning activi-ties, flashcards with audio pronunciations and quizzes, and much more—for multiple study paths to fit each student’s learning preferences and encourage more active learning.

• Instant feedback and context-sensitive help. Students take control of their learning and practice until they master the material.

For Instructors WileyPLUS supports you with tools and resources for even more effective teaching. You can:

• Customize presentations with a wealth of resources and functionality. You can even add your own materials to your WileyPLUS course.

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• Identify students who are falling behind and intervene accordingly, without waiting for them to come to office hours.

• Take advantage of the program’s simplification and auto-mation of such tasks as making assignments, scoring stu-dent work, managing your gradebook, and more.

Technique Videos Nearly 200 technique videos that clearly demonstrate essential kitchen skills are available as part of your WileyPLUS course. They can be used for study prior to class or review afterward, or as a step-by-step demonstration before lab.

Math Tutor Integrated within WileyPLUS, Math Tutor white-board type tuto-rials demonstrate common math used in the kitchen by walking through examples and calculating results. In addition, practice exercises are included for students to apply and reinforce these skills. Math Tutor is available in U.S. and metric versions.

Additional Student and Instructor Resources The following student and instructor supplements are also available:

Student Study Guide (978-1-118-63675-6) contains review materials, practice problems, and exercises. (Answers are found in the Instructor’s Manual.)

Online Instructor’s Manual with Study Guide Solutions includes teaching suggestions and test bank questions and is available to qualified adopters from this book’s web site at www.wiley.com/ college/gisslen. Instructors who adopt Professional Cooking can download the Respondus test bank free of charge.

PowerPoint slides and an image gallery are also available to provide additional support in delivering course material.

Acknowledgments During a long and productive session of planning, photography, and recipe testing for this edition, I was fortunate to have the ex-pert assistance of Chef Tim Bucci of Joliet Junior College. Tim is a master of modern culinary technique and the creation of artis-tic food presentations. Many of the plates that enhance the new photos in this edition are his creations, and many of the new reci-pes are also his, including those employing sous vide techniques and avant-garde ingredients. I am grateful for Tim’s participation, as well as his friendship.

Chef James Feustel of Kingsborough Community College was generous with his time and talents to develop combi oven variations for a number of the book’s recipes. I thank him and his students for this work. Additionally, James created new Math Tu-tor tutorials for WileyPLUS, which provide additional kitchen math practice to help students master this critical skill.

Our photography sessions once again benefited from the contributions of time and talent by Chef Rick Forpahl of Minne-apolis Community & Technical College, as well as Eric Ervasti and Choden Bhutia, students of Chef David Eisenreich of Hennepin Technical College. These chefs have been valuable collaborators on several editions, and have been significant in helping shape each revision. In addition, Rick Elsenpeter of Lund’s market was untiring in response to innumerable special requests. My wife, Meg, assisted our kitchen crew and helped with my research. I am grateful to one and all for their help. They were a pleasure to work with.

Photographer Jim Smith has been my partner in these texts for nearly 30 years. His hundreds of photographs are an indispens-able part of Professional Cooking and valuable teaching tools. I can never thank him enough. Thanks also to Michael Haight for his work in Jim’s studio and on the set in my kitchen.

The technique videos in WileyPLUS could not have been accomplished so successfully without the on-air talent of Chef Ambarush Lulay, Chef Klaus Tenbergen, Chef Melina Kelson, and most especially, Chef Lisa Brefere and Chef Andy Chlebana. Both Lisa and Andy played an incalculable role in scripting, planning, executing, and ensuring each video meets professional kitchen standards. Many thanks to Kendall College and the College of DuPage for the gracious use of their kitchens in the filming of many of the technique videos.

Christin Loudon has again contributed her expertise to pro-vide analyses for the new recipes in this edition, for which I thank her most warmly. I would also like to thank Drew Appleby, whose expertly written test questions form an important part of the sup-port materials.

The list of culinary and hospitality professionals who have provided support, guidance, advice, and constructive criticism for all eight editions of this book has grown so long that I can only hope I have not omitted many in the list of reviewers that follows.

The updated and enhanced CulinarE-Companion™ that ac-companies this Eighth Edition is the result of a coordinated team effort. Thank you to Lydia Cheng, Beth Tripmacher, and Lynne Marsala for their consultation in reviewing, conceptualizing, and coordinating the development of the web-based recipe manage-ment software. Thanks also to Chef Jean Vendeville of Savannah Technical College for his review of the audio pronunciations.

Thank you to Danielle Gleason, Chef, Sullivan University, for creating the PowerPoints for the Eighth Edition.

Finally, I would like to thank everyone at John Wiley & Sons who worked so hard on this project: Jenni Lee, Helen Seachrist, James Metzger, Andrea Brescia, Jeff Rucker, Suzanne Bochet, Bill Murray, Micheline Frederick, Maureen Eide, and Harry Nolan.

Thanks to Cheryl Ferguson, who copyedited the manuscript. Spe-cial thanks to Julie Kerr, who has worked with me for so long and with such dedication, and to my editor and friend, Mary Cassells.

Reviewers I would like to acknowledge the following instructors who have contributed to this book over eight editions by suggesting revi-sions and additions and by answering survey questions:

George Akau Clark College George Allen Akmon Sullivan University Erik Anderson Camosun College Angela M. Anderson Miami Dade Community College

Robert Anderson Des Moines Area Community

College

Tim Appleton Red River College

Alan Argulski Genesee Community

College

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Frank Schellings Diablo Valley College

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Delhi

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Norman C. Smith Sir Sanford Fleming College

Reuel J. Smith Truckee Meadows Community

College

Jennifer Sohonie Le Cordon Bleu, Seattle

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Science and Technology

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Institute

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Julia Sullivan Copiah-Lincoln Junior College

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William Thornton St. Phillips College

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X I V

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© Dan Lipow.

This is an exciting time to begin a career in food service. Interest in dining and curiosity about new foods are greater than ever. More new restaurants open ev-ery year. Many restaurants are busy every night, and restaurant chains number among the nation’s largest corporations. The chef, once considered a domestic servant, is now respected as an artist and skilled craftsperson.

The growth of the food-service industry creates a demand for thousands of skilled people every year. Many people are attracted by a career that is challeng-ing and exciting and, above all, provides the chance to find real satisfaction in doing a job well.

Unfortunately, many people see only the glamorous side of food service and fail to understand that this is a tiny part of the picture. The public does not often see the years of training, the long hours, and the tremendous pressures that lie behind every success.

Before you start your practical studies, covered in later chapters, it is good to know a little about the profession you are entering. This chapter gives you a brief overview of modern food service, including how it got to where it is today and where it is headed.

the food-service industry

1. Name and describe four major developments that significantly changed the food-service industry in the twentieth century.

2. Identify seven major stations in a classical kitchen.

3. Explain how the size and type of an operation influence the organization of the modern kitchen.

4. Identify and describe three skill levels of food production personnel.

5. Identify eight behavioral character-istics food-service workers should develop and maintain to achieve the highest standards of professionalism.

AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO

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2 C H A P T E R 1 T H E F O O D - S E R V I C E I N D U S T R Y

A HISTORY OF MODERN

FOOD SERVICE

The value of history is that it helps us understand the present and the future. In food service, knowledge of our professional heritage helps us see why we do things as we do, how our cooking techniques have been developed and refined, and how we can continue to develop and innovate in the years ahead.

An important lesson of history is that the way we cook now is the result of the work done by countless chefs over hundreds of years. Cooking is as much science as it is art. Cooking techniques are not based on arbitrary rules some chefs made up long ago. Rather, they are based on an understanding of how different foods react when heated in various ways, when combined in various proportions, and so on. The chefs who have come before us have already done much of this work so we don’t have to.

This doesn’t mean there is no room for innovation and experimentation or that we should never challenge old ideas. But it does mean a lot of knowledge has been collected over the years, and we would be smart to take advantage of what has already been learned. Further-more, how can we challenge old ideas unless we know what those old ideas are? Knowledge is the best starting point for innovation.

THE ORIGINS OF CLASSICAL AND MODERN CUISINE

Quantity cookery has existed for thousands of years, as long as there have been large groups of people to feed, such as armies. But modern food service is said to have begun shortly after the middle of the eighteenth century. At this time, food production in France was controlled by guilds. Caterers, pastry makers, roasters, and pork butchers held licenses to prepare specific items.