Cooking Essentials For The New Professional Chef Student Workbook

Author : The Food and Beverage Institute
Publisher : Wiley
Page : 0 pages
File Size : 53,6 Mb
Release : 1997-04-04
Category : Cooking
ISBN : 0471292184

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Cooking Essentials for the New Professional Chef?, Student Workbook by The Food and Beverage Institute Pdf

Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following: Chapter Objectives emphasize key concepts and guide reading Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently Footnotes define terms that might be unfamiliar the first time they appear in text Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format Tables and Charts put important technical information at the students’ fingertips Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context Chapter Summaries recap the lessons that should be mastered To help students build technique, the over 300 foundation recipes—conveniently grouped at the back of the book—are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.

Author : Mary Deirdre Donovan,CIA Staff
Publisher : Unknown
Page : 1040 pages
File Size : 42,6 Mb
Release : 2001
Category : Electronic
ISBN : 0471064106

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Cooking Essentials for the New Professional Chef by Mary Deirdre Donovan,CIA Staff Pdf

Author : Culinary Institute of America (CIA) Staff,The Culinary Institute of America
Publisher : Unknown
Page : 394 pages
File Size : 53,7 Mb
Release : 2011-10-13
Category : Electronic
ISBN : 1118138589

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The Professional Chef by Culinary Institute of America (CIA) Staff,The Culinary Institute of America Pdf

Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 594 pages
File Size : 40,9 Mb
Release : 2015-03-23
Category : Cooking
ISBN : 9781118998700

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Essentials of Professional Cooking by Wayne Gisslen Pdf

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 1234 pages
File Size : 43,7 Mb
Release : 2011-09-13
Category : Cooking
ISBN : 9780470421352

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The Professional Chef by The Culinary Institute of America (CIA) Pdf

"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 44,6 Mb
Release : 2003-04-11
Category : Cooking
ISBN : 0471309710

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Essentials of Professional Cooking, Student Workbook by Wayne Gisslen Pdf

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.

Author : Culinary Institute of America
Publisher : Van Nostrand Reinhold Company
Page : 168 pages
File Size : 47,5 Mb
Release : 1992
Category : Quantity cookery
ISBN : 0442011636

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The New Professional Chef by Culinary Institute of America Pdf

Author : Culinary Institute of America
Publisher : Van Nostrand Reinhold Company
Page : 1224 pages
File Size : 44,7 Mb
Release : 1996
Category : Cooking
ISBN : MINN:31951D00902470H

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The New Professional Chef by Culinary Institute of America Pdf

The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.

Author : Culinary Institute of America (CIA) Staff
Publisher : Unknown
Page : 128 pages
File Size : 47,6 Mb
Release : 2001-05-01
Category : Electronic
ISBN : 0471205095

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New Professional Chef 6e and Cooking Essentials Workbook Set by Culinary Institute of America (CIA) Staff Pdf

Author : Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu
Publisher : John Wiley & Sons
Page : 1090 pages
File Size : 53,7 Mb
Release : 2006
Category : Food service
ISBN : 9780471663775

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Professional Cooking for Canadian Chefs by Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu Pdf

Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

Author : Food and Beverage Institute (Culinary Institute of America)
Publisher : Van Nostrand Reinhold Company
Page : 799 pages
File Size : 45,6 Mb
Release : 1997
Category : Quantity cookery
ISBN : 0442021097

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Cooking Essentials for the New Professional Chef by Food and Beverage Institute (Culinary Institute of America) Pdf

Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation-The New Professional Chef Ö . In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following: Chapter Objectives emphasize key concepts and guide reading Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently Footnotes define terms that might be unfamiliar the first time they appear in text Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format Tables and Charts put important technical information at the students' fingertips Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context Chapter Summaries recap the lessons that should be mastered To help students build technique, the over 300 foundation recipes-conveniently grouped at the back of the book-are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.

Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 48,8 Mb
Release : 2004
Category : Cookery
ISBN : OCLC:1011891049

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Cooking Essentials for the New Professional Chef by Anonim Pdf

Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 210 pages
File Size : 49,5 Mb
Release : 2011-10-11
Category : Cooking
ISBN : 9781118139882

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The Professional Chef, Study Guide by The Culinary Institute of America (CIA) Pdf

'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 : The Culinary Institute of America (CIA)
Publisher : Wiley
Page : 0 pages
File Size : 54,6 Mb
Release : 2001-12-10
Category : Cooking
ISBN : 0471209163

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The Professional Chef, 7e Study Guide by The Culinary Institute of America (CIA) Pdf

The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.

Author : Edward Renold,David Foskett,John Fuller
Publisher : Routledge
Page : 416 pages
File Size : 52,8 Mb
Release : 2012-08-17
Category : Business & Economics
ISBN : 9781136078613

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Chef's Compendium of Professional Recipes by Edward Renold,David Foskett,John Fuller Pdf

This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen. Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.