Study Guide to Accompany Professional Cooking PDF Download

Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 047019751X
Category : Cooking
Languages : en
Pages : 265

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Book Description
The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

Author: Wayne Gisslen
Publisher: Wiley Global Education
ISBN: 1119399629
Category : Cooking
Languages : en
Pages : 1104

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Book Description
The Ninth Edition of Professional Cooking 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. 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.

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471663751
Category : Cooking
Languages : en
Pages : 0

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Book Description
Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471382782
Category : Cooking
Languages : en
Pages : 0

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Book Description
Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.

Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 1118139887
Category : Cooking
Languages : en
Pages : 210

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Book Description
'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.

Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1119148480
Category : Cooking
Languages : en
Pages : 114

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Book Description
This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.

Author: Wayne Gisslen
Publisher:
ISBN: 9781118636558
Category :
Languages : en
Pages : 216

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Book Description
Professional Cooking, Eighth Canadian 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. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.

Author: Wayne Gisslen
Publisher: Wiley Global Education
ISBN: 1119505658
Category : Cooking
Languages : en
Pages : 240

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Book Description
This is the study guide to accompany Professional Cooking, 9e The Ninth Edition of Professional Cooking 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. 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. strong style="font-family: Arial; font-size: 13.3333px;"

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119399544
Category : Cooking
Languages : en
Pages :

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Book Description

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471309710
Category : Cooking
Languages : en
Pages : 0

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Book Description
Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.