Professional cooking 8th edition pdf free download

Professional cooking 8th edition pdf free download

PDF Professional Cooking 8th Edition,Search This Blog

ISBN: Published on by Wiley Global Education Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material Wayne Gisslen Professional Cooking 8th Edition Pdf Free Download Registered users can also use our File Leecher to download files directly from all file hosts where it was found on. Professional Cooking 8th Edition Pdf Download Free Pc Our goal is to provide high-quality video, TV streams, music, software, documents or any other shared files for free! Registered users Download Professional Cooking 8th Edition or read Professional Cooking 8th Edition online books in PDF, EPUB and Mobi Format. Click Download or Read Online button to get Professional 7/07/ · Buy Professional Cooking - Study Guide 8th edition () by Wayne Gisslen for up to 90% off at blogger.com Download File Format Size: epub MB; WebSite: Amazon. ... read more

Search the history of over billion web pages on the Internet. Capture a web page as it appears now for use as a trusted citation in the future. Better World Books. Uploaded by station cebu on October 31, Internet Archive logo A line drawing of the Internet Archive headquarters building façade. Search icon An illustration of a magnifying glass. User icon An illustration of a person's head and chest. Sign up Log in. Web icon An illustration of a computer application window Wayback Machine Texts icon An illustration of an open book. Books Video icon An illustration of two cells of a film strip. Video Audio icon An illustration of an audio speaker. Audio Software icon An illustration of a 3. Software Images icon An illustration of two photographs. Images Donate icon An illustration of a heart shape Donate Ellipses icon An illustration of text ellipses.

Internet Archive Audio Live Music Archive Librivox Free Audio. Featured All Audio This Just In Grateful Dead Netlabels Old Time Radio 78 RPMs and Cylinder Recordings. Metropolitan Museum Cleveland Museum of Art. Featured All Images This Just In Flickr Commons Occupy Wall Street Flickr Cover Art USGS Maps. Top NASA Images Solar System Collection Ames Research Center. Internet Arcade Console Living Room. Featured All Software This Just In Old School Emulation MS-DOS Games Historical Software Classic PC Games Software Library. Top Kodi Archive and Support File Vintage Software APK MS-DOS CD-ROM Software CD-ROM Software Library Software Sites Tucows Software Library Shareware CD-ROMs Software Capsules Compilation CD-ROM Images ZX Spectrum DOOM Level CD.

Strictly speaking, the term chef is reserved for one who is in charge of a kitchen or a part of a kitchen. The title must be earned by experience not only in preparing food but also in managing a staff and in planning production. New cooks who want to advance in their careers know they must always use the word chef with respect. Skills required of food production personnel vary not only with the job level but also with the establishment and the kind of food prepared. The director of a hospital kitchen and the head chef in a luxury restaurant need different skills. The skills needed by a short-order cook in a coffee shop are not exactly the same as those needed by a production worker in a school cafeteria. Nevertheless, we can group skills into three general categories: 1. The head of a food-service kitchen, whether called executive chef, head chef, working chef, or dietary director, must have management and supervisory skills as well as a thorough knowledge of food production.

Leadership positions require an individual who understands organizing and motivating people, planning menus and production procedures, controlling costs and managing budgets, and purchasing food supplies and equipment. Even if he or she does no cooking at all, the chef must be an experienced cook in order to schedule production, instruct workers, and control quality. Above all, the chef must be able to work well with people, even under extreme pressure. Skilled and technical. While the chef is the head of an establishment, the cooks are the backbone. These workers carry out the actual food production. Thus, they must have knowledge of and experience in cooking techniques, at least for the dishes made in their own department. In addition, they must be able to function well with their fellow workers and to coordinate with other departments. Food production is a team activity.

Entry level. Entry-level jobs in food service usually require no particular skills or experience. Workers in these jobs are assigned such work as washing vegetables and preparing salad greens. As their knowledge and experience increase, they may be given more complex tasks and eventually become skilled cooks. Many executive chefs began their careers as pot washers who got a chance to peel potatoes when the pot sink was empty. Today, however, many cooks are graduates of culinary schools and programs. But even with such an education, many new graduates begin at entry-level positions. This is as it should be and certainly should not be seen as discouragement. Schools teach general cooking knowledge, while every food-service establishment requires specific skills according to its own menu and its own procedures.

Experience as well as theoretical knowledge is needed to be able to adapt to real-life working situations. However, students who have studied and learned well should be able to work their way up more rapidly than beginners with no knowledge at all. Other Professional Opportunities Not all those who train to be professional culinarians end up in restaurant careers. Professional cooking expertise is valuable in many callings. The emphasis of a food-service education is on learning a set of skills. But in many ways, attitudes are more important than skills because a good attitude will help you not only learn skills but also persevere and overcome the many difficulties you will face.

The successful food-service worker follows an unwritten code of behavior and set of attitudes we call professionalism. Positive Attitude Toward the Job To be a good professional cook, you have to like cooking and want to do it well. But the enjoyment comes from the satisfaction of doing your job well and making everything run smoothly. Every experienced chef knows the stimulation of the rush. But this excitement comes only when you work for it. A cook with a positive attitude works quickly, efficiently, neatly, and safely. Professionals have pride in their work and want to make sure it is something to be proud of. Pride in your work and in your profession is important, but humility is important too, especially when you are starting out. Sometimes new culinary school graduates arrive on the job thinking they know everything. Remember that learning to cook and learning to manage a kitchen is a lifelong process and that you are not yet qualified to be executive chef.

The importance of a professional attitude begins even before you start your first job. The standard advice for a successful job interview applies to cooks as well as to office professionals: Dress and behave not for the group you belong to but for the group you want to join. Arrive neat, clean, appropriately dressed, and on time. Get noticed for the right reasons. Carry this attitude through every day on the job. Staying Power Food service requires physical and mental stamina, good health, and a willingness to work hard. It is hard work. The pressure can be intense and the hours long and grueling. You may be working evenings and weekends when everyone else is playing. And the work can be monotonous. Overcoming these difficulties requires a sense of responsibility and a dedication to your profession, to your coworkers, and to your customers or clients. Sticking with a job at least a year or two shows prospective employers you are serious about your work and can be relied on.

Ability to Work with People Few of you will work in an establishment so small you are the only person on the staff. You have to be able to work on the same team as everyone. In the old days, many chefs were famous for their temper tantrums. Fortunately, self-control is more valued today. Eagerness to Learn There is more to learn about cooking than you will learn in a lifetime. The greatest chefs in the world are the first to admit they have more to learn, and they keep working, experimenting, and studying. The food-service industry is changing rapidly, so it is vital to be open to new ideas. No matter how good your techniques are, you might learn an even better way. Continue to study and read. Seek extra work that gives you the opportunity to learn from people with more experience. For example, if you are working on the hot line in a restaurant, ask the pastry chef if you could come in early, on your own time, to help out and, in the process, gain new knowledge and experience.

Many culinary schools and programs have continuing education programs that can help you develop new skills. Professional associations such as the American Culinary Federation ACF , the Canadian Culinary Federation — Fédération Culinaire Canadienne CCFCC , and the International Association of Culinary Professionals IACP provide opportunities for learning as well as for making contacts with other professionals. A Full Range of Skills Most people who become professional cooks do so because they like to cook. This is an important motivation, but it is also important to develop and maintain other skills necessary for the profession.

To be successful, a cook must understand and manage food costs and other financial matters, manage and maintain proper inventories, deal with purveyors, and understand personnel management. Studying cooking principles in books and in schools can get your career off to a running start. You may learn more about basic cooking theories from your chef instructors than you could in several years of working your way up from washing vegetables. But if you want to become an accomplished cook, you need practice, practice, and more practice. A diploma does not make you a chef. Dedication to Quality Many people think only a special category of food can be called gourmet food.

Apparently, the only thing so-called gourmet foods have in common is high price. The only distinction worth making is between well-prepared food and poorly prepared food. There are good hamburgers and French fries, and there are bad hamburgers and French fries. Whether you work in a top restaurant, a fast-food restaurant, a college cafeteria, or a catering house, you can do your job well, or not. The choice is yours. It costs no more to cook green beans properly than to overcook them. But in order to produce high-quality food, you must want to.

It is not enough to simply know how. Brilliant chefs are breaking old boundaries and inventing dishes that would have been unthinkable years ago. There is apparently no limit to what can be tried. In order to innovate, you have to know where to begin. As a beginner, knowing the basics will help you take better advantage of your experience. When you watch a practiced cook at work, you will understand better what you are seeing and will know what questions to ask. In order to play great music on the piano, you first must learn to play scales and exercises. When you finish the book, you will not know everything.

But you should be ready to take good advantage of the many rewarding years of food-service experience ahead of you. What are their responsibilities? What were his most important accomplishments? Discuss how successful chefs make use of international influences. indd 13 5. Is the classical system of organization developed by Escoffier the best for all types of kitchens? Why or why not? Explain your answer. Professionalism is an attitude that reflects pride in the quality of your work. One of the most important ways of demonstrating professional pride is in the area of sanitation and safety. Pride in quality is reflected in your appearance and work habits. Poor hygiene, poor grooming and personal care, and sloppy work habits are nothing to be proud of. Even more important, poor sanitation and safety can cost a lot of money. Poor food-handling procedures and unclean kitchens cause illness, unhappy customers, and even fines, summonses, and lawsuits. Food spoilage raises food costs.

Poor kitchen safety results in injuries, medical bills, and workdays lost. In this chapter, you will study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food. AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO 1. There are good reasons for all of them. Instead of starting this chapter with lists of rules, we first talk about the causes of food-borne diseases. Then, when we get to the rules, you will understand why they are important. This will make them easier to remember and to practice. The rules presented in this chapter are basic guidelines only. Local health departments have more detailed regulations.

All food-service operators are responsible for knowing the health department regulations in their own city and state. The information presented here is practical as well as theoretical. It should not merely be learned but also put to use systematically. One effective system food-service establishments can use to ensure food safety is the Hazard Analysis Critical Control Point HACCP system. This practical program identifies possible danger points and sets up procedures for corrective ­action. HACCP is introduced later in this chapter. FOOD HAZARDS Preventing food-borne illness is one of the most important challenges facing every food-­ service worker.

In order to prevent illness, a food worker must understand the sources of ­food-borne disease. Most food-borne illness is the result of eating food that has been contaminated. To say a food is contaminated means it contains harmful substances not originally present in it. In other words, contaminated food is food that is not pure. In this section, we first discuss the various substances that can contaminate food and cause illness. Afterward, we consider how these substances get into food to contaminate it and how food workers can prevent ­contamination and avoid serving contaminated food.

Any substance in food that can cause illness or injury is called a hazard. Food hazards are of four types: 1. Biological hazards 2. Chemical hazards 3. Physical hazards 4. Allergens Notice it was said most food-borne illness is caused by eating food contaminated with foreign substances. Some illness is caused not by contaminants but by substances that occur naturally in foods. This section considers all these kinds of food hazards. PATHOGENS The most important kind of biological hazards to consider are microorganisms. A ­microorganism is a tiny, usually single-celled organism that can be seen only with a ­microscope. A microorganism that can cause disease is called a pathogen. Although these organisms sometimes occur in clusters large enough to be seen with the naked eye, they are not usually visible.

This is one reason why they can be so dangerous. Four kinds of microorganisms can contaminate food and cause illness: 1. Bacteria 2. Viruses 3. Fungi 4. Parasites Most food-borne diseases are caused by bacteria, so most of our attention in this chapter is focused on them, but the other types can be dangerous as well. Many of the measures we take to protect food from bacteria also help prevent the other three kinds of microorganisms. Scientists have various ways of classifying and describing these bacteria. As food workers, we are interested in a way of classifying them that may be less scientific but is more practical to our work. Harmless bacteria. Most bacteria fall into this category. They are neither helpful nor harmful to us. We are not concerned with them in food sanitation.

Beneficial bacteria. These bacteria are helpful to us. For example, many live in the intestinal tract, where they fight harmful bacteria, aid the digestion of food, and produce certain nutrients. In food production, bacteria make possible the manufacture of many foods, including cheese, yogurt, and sauerkraut. Undesirable bacteria. These are the bacteria that are responsible for food spoilage. They cause souring, putrefying, and decomposition. These bacteria may or may not cause disease, but they offer a built-in safety factor: They announce their presence by means of sour odors, sticky or slimy surfaces, and discoloration. We are concerned with these bacteria for two reasons: Food spoilage costs money.

Food spoilage is a sign of improper food handling and storage. This means the next kind of bacteria is probably present. Disease-causing bacteria, or pathogens. These are the bacteria that cause most foodborne illness, the bacteria we are most concerned with. Pathogens do not necessarily leave detectable odors or tastes in food. The only way to protect food against pathogenic bacteria is to use proper hygiene and sanitary food-handling and storage techniques. Each kind of bacterial pathogen causes disease in one of three ways: 1. Intoxications are caused by poisons toxins the bacteria produce while they are growing in the food, before it is eaten. It is these poisons, not the bacteria themselves, that cause the diseases. Infections are caused by bacteria or other organisms that get into the intestinal system and attack the body.

Disease is caused by the bacteria themselves as they multiply in the body. Toxin-mediated infections are also caused by bacteria that get into the body and grow. Disease is caused by poisons the bacteria produce as they grow and multiply in the body. Most food-borne diseases are toxin-mediated infections. Bacterial Growth Bacteria multiply by splitting in half. Under ideal conditions for growth, they can double in number every 15 to 30 minutes. This means that one single bacterium could multiply to one million in less than six hours!

Conditions for Growth 1. Bacteria require food in order to grow. They like many of the foods we do. Foods with sufficient amounts of proteins are best for bacterial growth. These include meats, poultry, fish, dairy products, and eggs, as well as some grains and vegetables. Bacteria require water to absorb food. Dry foods do not support bacterial growth. Foods with a very high salt or sugar content are also relatively safe, because these ingredients make the bacteria unable to use the moisture present. The availability of water to bacteria is indicated by a measure called ­­­­water ­activity, ­abbreviated aw. The scale runs from 0 meaning no water available to 1. Most pathogens grow best in an environment from 0. Bacteria grow best at warm temperatures. Temperatures between 41°F and °F 5°C and 57°C promote the growth of disease-causing bacteria.

This temperature range is called the Food Danger Zone. Every type of bacteria is different, however, and some grow when there is a higher or lower pH than this range. Salmonella bacteria, for example, can grow when there is a pH of 4. In general, however, acidity is an enemy of bacterial growth. temperature danger zone. Until recently, these temperatures were also the standard in the United States. Acidity or alkalinity. In general, disease-producing bacteria like a neutral environment, neither too acidic nor too alkaline see sidebar top left. The acidity or alkalinity of a substance is indicated by a measurement called pH. The scale ranges from 0 strongly acidic to 14 strongly alkaline. A pH of 7 is neutral. Pure water has a pH of 7. Some bacteria require oxygen to grow. These are called aerobic. Some bacteria are anaerobic, which means they can grow only if there is no air present, such as in metal cans.

Botulism, one of the most dangerous forms of food poisoning, is caused by anaerobic bacteria. A third category of bacteria can grow either with oxygen or without it. These bacteria are called facultative. Most bacteria in food that cause disease are ­facultative. When bacteria are introduced to a new environment, they need time to adjust to their surroundings before they start growing. This time is called the lag phase. If other conditions are good, the lag phase may last one hour, or somewhat longer. This delay makes it possible to have foods at room temperature for very short periods in order to work on them.

Some bacteria, for example, need cool or cold temperatures to grow. These are called psychrophiles. Others thrive at high temperatures. These are called thermophiles. Some extreme thermophiles even grow at temperatures above the boiling point of water °F or °C. Foods that provide a good environment for the growth of disease-causing microorganisms are called potentially hazardous foods. Looking back at our list of conditions for growth of bacteria, we can see that protein foods with sufficient moisture and neutral pH are the most likely to host bacteria that cause disease. Of the conditions in the list, the one over which we have most control is temperature. These foods are also called TCS foods. In other words, our guidelines for keeping foods out of the Food Danger Zone temperatures, except for limited times, must be followed to keep these foods safe.

Potentially hazardous foods fall into two general categories, plus four specific items that do not fit into these categories. All these foods, plus any foods prepared with any of them, are potentially hazardous: 1. Any food derived from animals, or any food containing animal products, including meat, poultry, fish, shellfish, eggs, and dairy products. Any food derived from plants that has been cooked, partially cooked, or otherwise heattreated. This category includes not only cooked vegetables but also such items as cooked pasta, cooked rice, and tofu soybean curd. Raw seed sprouts. Cut tomatoes for the same reason as sliced melons. Foods that are not potentially hazardous include dried or dehydrated foods, foods that are strongly acidic, and commercially processed foods that are still in their original unopened, sealed containers.

Locomotion Bacteria can move from place to place in only one way: They must be carried. Because we know how bacteria get from place to place, we should be able to keep them from getting into our food. There are three basic principles of food protection against bacteria. These principles are the reasons behind nearly all the sanitation techniques we discuss in the rest of this chapter. Keep bacteria from spreading. Stop bacteria from growing. Take away the conditions that encourage bacteria to grow. In the kitchen, our best weapon is temperature. The most effective way to prevent bacterial growth is to keep foods below 41°F 5°C or above °F 57°C.

Kill bacteria. Most disease-causing bacteria are killed if they are subjected to a temperature of °F 77°C for 30 seconds, or higher temperatures for shorter times. This enables us to make food safe by cooking and to sanitize dishes and equipment with heat. The term sanitize means to kill disease-causing bacteria. Certain chemicals also kill bacteria. These may be used for sanitizing equipment. Bacterial Diseases For the most common bacterial diseases it is important to pay particular attention to the way it is spread, the foods involved, and the means of prevention. To see a table of the most common bacterial diseases, visit www.

General practices and procedures for prevention of food-borne diseases are discussed in a later section. Viruses Viruses are even smaller than bacteria. They consist of genetic material surrounded by a protein layer. Viruses are inactive or dormant until they enter a living cell. Then they use that cell to make more viruses and release them into the organism. The new viruses can then enter new cells and continue to multiply. Because viruses do not multiply in food like bacteria, food-borne viral diseases are usually caused by contamination from people, food contact surfaces, or, in the case of seafood, contaminated water. Visit www. Parasites Parasites are organisms that can survive only by living on or inside another organism. The organism a parasite lives in and takes nourishment from is called the host. Parasites may pass from one host organism to another and complete a different stage of their life cycle in each organism. Human parasites are generally transmitted to them from animal hosts.

Human parasites are usually very small, and although they may be microscopic, they are larger than bacteria. They can usually be killed by proper cooking or by freezing. The most important diseases caused by human parasites transmitted by food are found at www. Fungi Molds and yeasts are examples of fungi. These organisms are associated primarily with food spoilage rather than food-borne disease. Most molds and yeasts, even those that cause spoilage, are not dangerous to most human beings. Some, in fact, are beneficial— for example, those responsible for the veining in blue cheese and the fermentation of bread dough. Some molds, however, produce toxins that can cause allergic reactions and severe disease in those people who are susceptible. For example, certain molds produce a toxin called aflatoxin in such foods as peanuts and other nuts, corn, cottonseed, and milk. This toxin can cause serious liver disease in some people. These hazards include plant toxins, seafood toxins, and allergens.

Plant Toxins Put simply, some plants are naturally poisonous to human beings. The only way to avoid plant toxins is to avoid the plants in which they occur, as well as products made with those plants. In some cases, the toxins can be transferred in milk from cows that have eaten the plant such as jimsonweed and snakeroot or in honey from bees that have gathered nectar from the plants such as mountain laurel. The best-known plant toxins are those found in certain wild mushrooms. There are many kinds of poisonous mushrooms, and eating them causes symptoms that range from mild ­intestinal discomfort to painful death. Some mushroom toxins attack the nervous system, some attack and destroy the digestive system, and some attack other internal organs.

Other toxic plants to avoid are rhubarb leaves, water hemlock, apricot kernels, and ­nightshade. Seafood Toxins Some toxins occur in fish or shellfish that have eaten a kind of algae that contains the toxins. Because these toxins are not destroyed by cooking, the only method of protection against them is to purchase fish and shellfish from approved suppliers who can certify that the seafood comes from safe water. Some fish naturally contain toxins. The best-known fish toxin is the one present in pufferfish, known in Japanese as fugu. This toxin attacks the nervous system and can be fatal. Some other species of fish, such as moray eels, contain natural toxins and should be avoided. CHEMICAL AND PHYSICAL HAZARDS Some kinds of chemical poisoning are caused by the use of defective or improper equipment or equipment that has been handled improperly. The following toxins except lead create symptoms that show themselves very quickly, usually within 30 minutes of eating poisoned food.

By contrast, symptoms of lead poisoning can take years to appear. To prevent these diseases, do not use the materials that cause them. Caused by storing or cooking acid foods in chipped gray enamelware. Caused by cadmium-plated ice cube trays or containers. Caused by silver polish containing cyanide. Caused by lead water pipes, solder containing lead, or utensils containing lead. Caused by unclean or corroded copper utensils, acid foods cooked in unlined copper utensils, or carbonated beverages in contact with copper tubing. Caused by cooking foods in zinc-plated galvanized utensils. Other chemical contamination can result from exposure of foods to chemicals used in commercial food-service establishments.

Examples include cleaning compounds, polishing compounds, and insecticides. Prevent contamination by keeping these items physically separated from foods. Do not use them around food. Label all containers properly. Rinse cleaned equipment thoroughly. Physical contamination is contamination of food with objects that may not be toxic but may cause injury or discomfort. Examples include pieces of glass from a broken container, metal shavings from an improperly opened can, stones from poorly sorted dried beans, soil from poorly washed vegetables, insects or insect parts, and hair.

Proper food handling is ­necessary to avoid physical contamination. A ­ llergens affect only some people, and these people are said to be allergic to that specific substance. Not all allergens are biological ­hazards, but the most important ones are, so we discuss them together in this section. Allergic reactions to food may occur as soon as the food is eaten or, in some cases, merely touched, or they may not occur until hours after the food is eaten. Common symptoms include itching, rash or hives, shortness of breath, tightness in the throat, and swelling of the eyes and face. In severe cases, allergic reactions may lead to unconsciousness or death. Foods to which some people are allergic include wheat products, soy products, peanuts and other nuts, eggs, milk and dairy products, fish, and shellfish.

Nonbiological allergens include food additives such as nitrites, used in cured meats, and monosodium glutamate MSG , often used in Asian foods. Because these products are common and are perfectly safe for most people, it is difficult to avoid serving them. Food-service personnel, especially all dining room staff, must be well informed of the ingredients in all menu items and be able to inform customers as needed. If any staff member does not know, when asked by a customer, if a food might contain an allergen, that employee should tell the customer so and then find someone who does know or else urge the customer to order a ­different item.

PERSONAL HYGIENE Earlier in this chapter, we said most food-borne disease is caused by bacteria. Now we expand that statement slightly to say that most food-borne disease is caused by bacteria spread by food workers. At the beginning of this chapter, we defined contamination as harmful substances not present originally in the food. Some contamination occurs before we receive the food, which means proper purchasing and receiving procedures are important parts of a sanitation program. But most food contamination occurs as a result of cross-contamination, defined as the transference of hazardous substances, mainly microorganisms, to a food from another food or another surface, such as equipment, worktables, or hands.

The body sees a food substance as a foreign invader and attacks it, harming the body in the process. A food intolerance is the inability of the body to process the food properly. By contrast, a milk allergy is the reaction by the immune system to milk proteins. or meat to drip onto them from an upper shelf. Wiping down work surfaces with a soiled cloth. For the food worker, the first step in preventing food-borne disease is good personal hygiene. Even when we are healthy, we have bacteria all over our skin and in our nose and mouth. Some of these bacteria, if given the chance to grow in food, will make people ill.

The following are steps to practicing good personal hygiene: 1. Do not work with food if you have any communicable disease or infection. Bathe or shower daily. Wear clean uniforms and aprons. Keep hair neat and clean. Always wear a hat or hairnet. Hair longer than shoulder length must first be tied back and then secured under a net or hat. Keep mustaches and beards trimmed and clean. Better yet, be clean-shaven. Remove all jewelry: rings, low-hanging earrings, watches, bracelets. Wash hands and exposed parts of arms before work and as often as necessary during work, including: After eating, drinking, or smoking.

After using the toilet. After touching or handling anything that may be contaminated with bacteria. Cover coughs and sneezes, then wash your hands. Keep your hands away from your face, eyes, hair, and arms. Keep fingernails clean and short. Do not wear nail polish. Do not smoke or chew gum while on duty. If the sore is on the hands, you must wear gloves. Do not sit on worktables. PROCEDURE for Washing Hands 1. Use water as hot as you can comfortably stand, but at least °F 38°C. Apply enough soap to make a good lather. Using a nail brush, clean beneath the fingernails and between the fingers. If possible, use a clean paper towel to turn off the water to avoid contaminating the hands by contact with soiled faucets.

Dry hands with clean single-use paper towels or a warmair hand dryer. USE OF GLOVES If used correctly, gloves can help protect foods against cross-contamination. If used incorrectly, however, they can spread contamination just as easily as bare hands. Health departments in many localities require the use of some kind of barrier between hands and any foods that are ready to eat—that is, foods that will be served without further cooking. Gloves, tongs, and other serving implements, and bakery or deli tissue can serve as barriers. To be sure gloves are used correctly, observe the following guidelines. Gloves are not a ­substitute for proper handwashing. In particular, never to fail to change gloves after handling raw meat, poultry, or seafood.

Gloves are for single use only. Remember that the purpose of using gloves is to avoid cross-contamination. FOOD STORAGE The following rules of safe food storage have two purposes: 1. To prevent contamination of foods. To prevent growth of bacteria that may already be in foods. Temperature control is an important part of food storage. Perishable foods must be kept out of the Food Danger Zone—41° to °F 5° to 57°C —as much as possible, because these temperatures support bacterial growth. See Figure 2. THE FOUR-HOUR RULE Food is handled in many stages between the time it is received and the time it is finally served. This progression, called the flow of food, is discussed further in a later section. During each stage, food might be allowed to remain in the Food Danger Zone for a time. To protect food and keep it safe, follow the four-hour rule: Do not let food remain in the Food Danger Zone for a cumulative total of more than 4 hours between receiving and serving.

In order to comply with this rule, cooks must keep accurate records of all the times that foods spend in the Food Danger Zone. Safe food handling begins the moment food is unloaded from the delivery truck. In fact, it begins even earlier than this, with the selection of good, reputable suppliers. Keep the receiving area clean and well lit. Inspect all deliveries. Try to schedule deliveries during off-peak hours to allow proper time to inspect the items. For the same reason, try to schedule deliveries so they arrive one at a time. Reject shipments or parts of shipments that are damaged or not at the proper temperature. Frozen foods should show no signs of having been thawed and refrozen. Food danger zone 5ºC 41ºF 0ºC 32ºF Cold food storage refrigeration Subfreezing 4. Label all items with the delivery date or a use-by date. Transfer items immediately to proper storage. These foods include 23 Most disease-causing organisms killed in a few minutes.

Bacteria do not multiply, but most are not killed. Bacteria multiply rapidly. Food safe for short periods. Little bacteria growth. Bacteria do not grow, but most are not killed. Best temperatures for frozen food storage. FIGURE 2. Flour Sugar and salt Cereals, rice, and other grains Dried beans and peas Ready-prepared cereals Breads and crackers Oils and shortenings Canned and bottled foods unopened 1. Store dry foods in a cool, dry place, off the floor, away from the wall, and not under a sewer line. Keep all containers tightly closed to protect from insects, rodents, and dust. FREEZER STORAGE AND PROPER THAWING 1. Keep frozen foods at 0°F —18°C or lower.

Keep all frozen foods tightly wrapped or packaged to prevent freezer burn. Label and date all items. Thaw frozen foods properly. Do not thaw at room temperature, because the surface temperature will go above 41°F 5°C before the inside is thawed, resulting in bacterial growth. For ready-to-eat foods, no part of the food may go above 41°F 5°C. For raw meat, poultry, and fish, the temperature of the outside of the item may rise above 41°F 5°C while thawing, but it must not remain at this temperature for more than 4 hours in total until it is cooked. Keep all perishable foods properly refrigerated. Most foods keep even better at lower temperatures. The major exception is fresh fruits and vegetables, which are not considered potentially hazardous foods. See Table 2. Leave space between items so cold air can circulate.

TABLE 2. Eggs 38°—40°F 3°—4°C 4. Keep shelves and interiors of refrigerators clean. Milk and cream 36°—40°F 2°—4°C 5. Store raw and cooked items separately, if possible. Poultry and meat 32°—36°F 0°—2°C Fish and seafood 30°—34°F —1°—1°C 6. If cooked foods are kept below raw foods, they can become contaminated by drips and spills. Then, if they are not to be cooked again before serving, they may be hazardous. Note: Potatoes, onions, and winter squash are best held at cool temperatures 50°—65°F or 10°—18°C. Keep refrigerated foods wrapped or covered and in sanitary containers.

Do not let any unsanitary surface, such as the bottoms of other containers, touch any food. A gallon of stock placed in a refrigerator hot off the stove may take 10 hours to go below 41°F 5°C , giving bacteria plenty of time to grow. The food above this level will not stay cold enough. HOT FOOD HOLDING 1. To keep foods hot for service, use steam tables or other equipment that will keep all parts of all foods above °F 57°C at all times. Keep foods covered. List as many as you can. Do not warm cold foods by placing them directly in the steam table. They will take too long to heat, and bacteria will have time to grow. The first is crosscontamination, defined on page The second problem is that, while we are working on it, food is usually at a temperature of 41°—°F 5°—57°C , or in the Food Danger Zone. The lag phase of bacteria growth p. Start with clean, wholesome foods from reputable purveyors.

Whenever applicable, buy government-inspected meats, poultry, fish, dairy, and egg products. Handle foods as little as possible. Use clean tongs, spatulas, or other utensils instead of hands when practical. Use clean, sanitized equipment and worktables. Clean and sanitize cutting surfaces and equipment after handling raw poultry, meat, fish, or eggs and before working on another food. Place only food items and sanitary knives or other tools on cutting boards. Do not set food containers, tool boxes, or recipe books, for example, on cutting boards, as the bottoms of these items are likely to be unsanitary. Clean as you go. Keep clean cloths and sanitizing solution handy at your workstation and use them often. Wash raw fruits and vegetables thoroughly. When bringing foods out of refrigeration, do not bring out more than you can process in 1 hour. Keep foods covered unless in immediate use.

Observe the four-hour rule p. Cook foods to minimum internal cooking temperatures see next section. With a ladle or other serving implement, transfer a small amount of the food to a small dish. Then taste this sample using a clean spoon. After tasting, do not use either the dish or the spoon again. Send them to the warewashing station or, if using disposables, discard them. Boil leftover gravies, sauces, soups, and vegetables before serving. Chill all ingredients for protein salads and potato salads before combining. Chill custards, cream fillings, and other hazardous foods as quickly as possible by pouring them into shallow, sanitized pans, covering them, and refrigerating.

Do not stack the pans. The product must be held at that ­temperature for a specified period for the food to be considered safe. Be sure to measure internal temperatures in at least two or three places, always ­inserting the thermometer into the thickest part of the food. Use sanitary thermometers that are ­accurate to within 2°F or 1°C. The rate at which foods cool depends on their total volume in relation to how much surface area they have to transfer heat away. In other words, a large batch of food cools more slowly because it has less surface area per unit of volume. One of the hazards of cooking foods in large volumes is cooling them so slowly they spend too much time in the Food Danger Zone. To help gauge the time you may safely take to cool large volumes of food, use either the two-stage cooling method or the one-stage cooling method. For the two-stage cooling method, cool foods from °F 57°C to 70°F 21°C in no more than 2 hours, and then from 70°F 21°C to below 41°F 5°C within an additional 4 hours, for a total cooling time of no more than 6 hours.

The temperature range between 70°F 21°C and °F 52°C is the most dangerous part of the Food Danger Zone. This method ensures the food spends a minimum of time in that temperature range. If food has not cooled to 70°F 21°C within 2 hours, it must be reheated to °F 74°C and held at that temperature at least 15 seconds and then cooled again. Rotate or stir the food midway through cooking process, cover to retain moisture, and let stand covered for 2 minutes following cooking to allow for postcooking heat to rise. Whole beef roasts, pork roasts, and ham Any of the following combinations of time and temperature: °F If the food does not reach this temperature in 4 hours, it must be reheated to °F 74°C and held at that temperature at least 15 seconds and then cooled again. The one-stage method should be used if the item was made from potentially hazardous foods that were at room temperature when preparation was begun.

REHEATING COOKED AND COOLED FOODS Cooled foods must be reheated in such a way that all parts of the food reach at least °F 74°C in as short a time as possible and held at that temperature for a minimum of 15 seconds. They should then be transferred to holding equipment, such as steam tables, and held at a temperature above °F 57°C until served. Foods reheated in a microwave oven must be reheated to °F 74°C , then stirred, covered, and allowed to stand for 2 minutes after reheating. Not only will they cool too slowly but also they will raise the temperature of other foods in the cooler. indd 26 4. This increases the amount of surface area for the volume of food and helps it cool more quickly. Pouring foods into flat, shallow pans also ­increases surface area and cooling speed. Sanitizing means killing disease-causing bacteria.

Two ways of killing bacteria are by heat and by chemicals. PROCEDURE for Manual Dishwashing 1. The purpose of this step is to keep the wash water cleaner longer. Use warm water at °—°F 43°—49°C and a good detergent. Scrub well with a brush to remove all traces of soil and grease. Use clean, warm water to rinse off detergent. Change the water frequently, or use running water with an overflow, as in Figure 2. Place utensils in a rack and immerse in hot water at °F 77°C for 30 seconds. A gas or electric heating element is needed to hold water at this temperature. Do not towel dry. This may recontaminate utensils. Do not touch food ­contact surfaces of sanitized dishes, glasses, and silverware. PROCEDURE for Mechanical Dishwashing 1. Scrape and rinse. Rack dishes so the dishwasher spray will strike all surfaces. Run the dishwasher for a full cycle. Critical temperatures: For machines that sanitize by heat, final rinse must be at least °F 82°C , although some stationary rack machines operate correctly at °F 74°C.

Follow the instructions for your model. For machines that sanitize by chemical disinfectant, washing temperature should be above °F 49°C , and sanitizing temperatures should be 68°— °F 20°—49°C. Sanitizing chemicals are not as effective above °F 49°C. Air dry and inspect dishes. Do not touch food contact surfaces.

English Pages [] Year DOWNLOAD FILE. Progressing logically fr. A contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine dining Vegetarian. This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation f. This page intentionally left blank Photography by J. 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.

This book is printed on acid free paper. All rights reserved. Published simultaneously in Canada. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section or of the United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

For general information on our other products and services, or technical support, please contact our Customer Care Department within the United States at , outside the United States at or fax Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. For more information about Wiley products, visit our web site at www. Evaluation copies are provided to qualified academics and professionals for review purposes only, for use in their courses during the next academic year. These copies are licensed and may not be sold or transferred to a third party. Upon completion of the review period, please return the evaluation copy to Wiley. Return instructions and a free of charge shipping label are available at www. Outside of the United States, please contact your local representative. What has not changed is the core material that focuses on the essentials—the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

It also provides background, guidelines, and standards of quality for finished dishes. Specific methods unique to these products are detailed in later chapters. Hydrocolloids are incorporated in Chapter 8 along with conventional thickeners for sauces. The Recipes The recipes are planned and organized to reinforce the basic skills being taught. Recipe variations encourage students 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 important to illustrate them—and allow the student to experience them—with fundamental, straightforward recipes that reveal the connection between general theory and specific application. 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, core recipes 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 recipes, 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 approximately international recipes.

These recipes international are indicated by a globe. Sidebars throughout recipes give background information on these recipes and the cuisines and cultures they come from. Even more than with previous editions, important information devoted to vegetarianism and cooking for the various types of vegetarian diets is included. Approximately recipes suitable for a vegetarvegetarian ian diet are indicated by the symbol shown here. 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. 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. 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 preparing healthful foods. To support this, nutritional analyses are included for each main recipe. It is important to realize that the actual nutrients in a prepared dish will vary depending on many factors. The amount of fat remaining will vary depending on how thoroughly the item is degreased. The amount of fat actually absorbed will vary depending on the temperature of the fat, the cooking time, and the surface area of the food. 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. Maindish 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 low in fat recipes 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. 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.

Professional Cooking focuses on the development of flexible skills, which are essential for a successful cooking career. The graduate who understands the workings of foods and the interplay 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. Pronunciation Guides and Glossaries Phonetic guides are included for difficult words, giving the approximate pronunciation using English sounds. Definitions of terms introduced in the text are summarized in the Glossary. Illustrations Hundreds of full-color photographs, including new to this edition, illustrate basic manual techniques shown from the point of view of the person performing them. Additional photographs illustrate ingredients and finished dishes. 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 production, but also the special problem of cooking to order. Presentation and service of finished product are considered in detail, as is pre-preparation, or mise en place—so essential to the organization of a working restaurant. At the same time, the major emphasis is on quality, too often neglected in the quest for convenience. Finally, although much of what we talk about is strongly influenced by the cooking of other nations, the practices discussed are primarily those of North American food service.

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. to metric measures and vice versa; print and share recipes. Users can also add their own recipes and create and revise shopping lists. 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. For Students Different learning styles, different levels of proficiency, different levels of preparation—each student is unique. 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 even add your own materials to your WileyPLUS course. Technique Videos Nearly 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 tutorials 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. and metric versions. Additional Student and Instructor Resources The following student and instructor supplements are also available: Student Study Guide contains review materials, practice problems, and exercises. 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.

Professional cooking,Blog Archive

3/06/ · professional cooking 8th edition free Sun, 16 Dec GMT professional cooking 8th edition free pdf – Data and Computer Communications, 8th Professional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking Download Of Gisslen Wayne Professional Cooking 8th Edition Pdf Jawz For Xfer Serum Free Download Analog Lab Vst Free Download New Rappers Who Use Auto Tune Cooking Country Hack Game Download Dev C++ For Ubuntu Output Signal Vst Crack Torrent Newtone 2 Vst Download D Piano-a Vst Free Download Download Professional Cooking 8th Edition or read Professional Cooking 8th Edition online books in PDF, EPUB and Mobi Format. Click Download or Read Online button to get Professional DOWNLOAD FILE of 1 Author / Uploaded WAYNE GISSLEN Table of contents: Cover Title Page Copright Contents Preface Acknowledgments About CulinarE-Companion™ 1 THE Professional cooking book 8th edition, Professional Cooking, 8 th Edition reflects the changing nature of our understanding of cooking and related fields Professional Cooking 8th Edition. The top cookbooks of the month picked by Amazon Book Review Editor, Seira Wilson., Editions of Professional Cooking by Wayne Gisslen WebMore than new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes Updated information on the latest ... read more

We start with the most important and most effective. Half a century ago, nearly all the most respected chefs w ­ orking in the United States and Canada were European-born. But you should be ready to take good advantage of the many rewarding years of food-service experience ahead of you. Metropolitan Museum Cleveland Museum of Art. Jachim Moraine Valley Community College Larry DeVries Brandon School District Jeff Gill Red River College Daniel K. Cooks who prepare or finish hot à la carte items during service in a restaurant may be known as line cooks. As their knowledge and experience increase, they may be given more complex tasks and eventually become skilled cooks.

Send them to the warewashing station or, if using disposables, discard them. indd 13 5. Chill all ingredients for protein salads and potato salads before combining. They were a pleasure to work with. We are concerned with these bacteria for two reasons: Food spoilage costs money. It is these poisons, professional cooking 8th edition pdf free download the bacteria themselves, that cause the diseases. Rack dishes so the dishwasher spray will strike all surfaces.