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Essentials Of Professional Cooking Second Edition Student Study Guide Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Essentials Of Professional Cooking Second Edition Student Study Guide book. This book definitely worth reading, it is an incredibly well-written.
Author : Gisslen
Publisher : Unknown
Page : 128 pages
File Size : 52,6 Mb
Release : 2015-02-23
Category : Electronic
ISBN : 1119016916
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 594 pages
File Size : 46,6 Mb
Release : 2015-03-23
Category : Cooking
ISBN : 9781118998700
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 : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 46,8 Mb
Release : 2003-04-11
Category : Cooking
ISBN : 0471309710
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 : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 53,6 Mb
Release : 2016-07-18
Category : Cooking
ISBN : 1119346797
ALERT: WileyPLUS Learning Space retires on July 1, 2020 which means the materials for this course will be invalid and unusable. If your instructor has list this material for a course that runs after July 1, 2020, please contact them immediately for clarification. This package includes a copy of ISBN 9780470587836, 9781118998700 and a registration code for the WileyPLUS Learning Space course associated with the Essentials of Professional Cooking text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS Learning Space registration cards are only included with new products. Used and rental products may not include WileyPLUS Learning Space registration cards. 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 : Gisslen
Publisher : Unknown
Page : 128 pages
File Size : 42,7 Mb
Release : 2015-02-23
Category : Electronic
ISBN : 1119016940
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 114 pages
File Size : 40,6 Mb
Release : 2016-08-01
Category : Cooking
ISBN : 9781119148487
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,Mary Ellen Griffin
Publisher : John Wiley & Sons
Page : 265 pages
File Size : 48,6 Mb
Release : 2010-04-05
Category : Cooking
ISBN : 9780470197516
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 : Gisslen,JOHN WILEY & SONS INC
Publisher : John Wiley & Sons
Page : 128 pages
File Size : 50,6 Mb
Release : 2010-03-01
Category : Cooking
ISBN : 0470767693
Author : Gisslen
Publisher : Unknown
Page : 0 pages
File Size : 48,9 Mb
Release : 2002-06-24
Category : Food service
ISBN : 0471207764
Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. Wayne Gisslen's Professional Cooking has taught professional chefs these essential skills and procedures. Complete with a fresh, new interior design, the fifth edition brings this volume right up-to-date with the needs of today's chefs. This is the instructor's manual with CD-ROM to Professional Cooking.
Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 52,9 Mb
Release : 2018-03-21
Category : Food service
ISBN : 1119506379
This is the study guide to accompany the Ninth edition of Professional Cooking for Canadian Chefs. The Ninth Edition of Professional Cooking for Canadian Chefs 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 : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 55,9 Mb
Release : 2024-06-30
Category : Electronic
ISBN : 1119291135
Author : Wayne Gisslen
Publisher : Wiley
Page : 128 pages
File Size : 49,5 Mb
Release : 2013-12-19
Category : Cooking
ISBN : 1118907612
Author : Gisslen
Publisher : Unknown
Page : 0 pages
File Size : 49,9 Mb
Release : 2003-03
Category : Electronic
ISBN : 0471309699
Author : Gisslen
Publisher : Unknown
Page : 128 pages
File Size : 52,6 Mb
Release : 2010-03-24
Category : Electronic
ISBN : 0470767650
Author : Wayne Gisslen
Publisher : Unknown
Page : 216 pages
File Size : 54,9 Mb
Release : 2014-07-21
Category : Electronic
ISBN : 1118636554
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.
