AU  - Gisslen,Wayne
AU  - Cointreau, Andre J. 
TI  - Professional cooking
SN  - 0471397113
U1  - 641.57  
PY  - 0000///
CY  - 
PB  - 
KW  - Vegetarian cookery
KW  - Vejeteryan mutfağı
KW  - Food & drink
KW  - Yiyecek & içecek
KW  - Yemek servisi
KW  - Quantity cookery
KW  - Miktar aşçılık
KW  - Food service
N1  - CD Adı/Name=Professional cooking; Includes index(921-960 p.); Includes glossary(901-909 p.); Includes appendix; Includes bibliography; Includes recipe index(941-960 p.); 2; The Food Service; 12; Sanitation and Safety; 30; Tools and Equipment; 50; Basic Cooking Principles; 70; The Recipe: Its Structure and Ites Uses; 90; The Manu; 108; Mise en Place; 124; Stock and Sauces; 168; Soups; 208; Understanding meats and Game; 238; Cooking Meats and Games; 296; Understanding Poultry and Game Birds; 310; Cooking Poultry and Game Birds; 358; Understanding Fish and Shellfish; 386; Cooking Fish and Shellfish; 428; Understanding Vegetables; 454; Cooking Vegetables; 484; Potatoes and Other Starches; 530; Salads and Salad Dressings; 580; Sandwiches and Hors d'Oeuvres; 610; Breakfast Preparation Dairy Products and Coffee and Tea; 642; Sausages and Cured Foods; 664; Pates Terrines and Other Cold Foods; 696; Food Presentation and Garnish; 716; Recipes From International Cuisines; 756; Bakeshop Production  Basic Principles and Ingredients; 772; Yeast Products; 794; Quick Breads; 802; Cakes and Icings; 826; Cookies; 840; Pies and Pastries; 868; Creams Custards Puddings Frozen Desserts and Sauces; 891; METRIC CONVERSION FACTORS; 892; STANDARD CAN SIZES; 893; APPROXIMATE WEIGHT VOLUME EQUIVALENTS OF DRY FOODS; 894; KITCHEN MATH EXERCISES METRIC VERSIONS; 897; EGGS AND SAFETY; 899; BIBLIOGRAPHY; 901; GLOSSARY; 911; U.S, -U.K, COOKING VOCABULARY; 913; FRENCH -ENGLISH COOKING VOCABULARY; SUBJECT INDEX; RECIPE INDEX
ER  -