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Author : Nick Jones
Publisher : Unknown
Page : 0 pages
File Size : 41,9 Mb
Release : 2007-09
Category : Electronic
ISBN : 0470045086
Author : Blocker,Julia Hill
Publisher : Unknown
Page : 0 pages
File Size : 45,9 Mb
Release : 2007-08
Category : Electronic
ISBN : 0470135123
Author : Sarah R. Labensky
Publisher : Unknown
Page : 128 pages
File Size : 44,6 Mb
Release : 2000
Category : Food service
ISBN : OCLC:827336039
Author : Gisslen
Publisher : Unknown
Page : 0 pages
File Size : 43,8 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 : The Art Institu
Publisher : Unknown
Page : 0 pages
File Size : 55,6 Mb
Release : 2008-07-07
Category : Electronic
ISBN : 0470254068
Author : Linda Blocker,Julia Hill
Publisher : John Wiley & Sons
Page : 258 pages
File Size : 52,9 Mb
Release : 2016-01-26
Category : Cooking
ISBN : 9781118972724
Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.
Author : The Culinary Institute of America (CIA),Laura Dreesen,Michael Nothnagel,Susan Wysocki
Publisher : John Wiley & Sons
Page : 326 pages
File Size : 51,5 Mb
Release : 2013-07-29
Category : Cooking
ISBN : 9780470508961
Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.
Author : S. Suzanne Nielsen
Publisher : Springer Science & Business Media
Page : 150 pages
File Size : 47,8 Mb
Release : 2010-03-20
Category : Technology & Engineering
ISBN : 9781441914637
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Author : Mizer
Publisher : Unknown
Page : 132 pages
File Size : 40,9 Mb
Release : 1987-03-01
Category : Electronic
ISBN : 0471853356
Author : Toby Miller
Publisher : Unknown
Page : 0 pages
File Size : 54,6 Mb
Release : 2004-03
Category : Electronic
ISBN : 0471477850
Author : John R. Walker,Jack E. Miller
Publisher : Wiley
Page : 0 pages
File Size : 43,6 Mb
Release : 2011-12-27
Category : Electronic
ISBN : 1118152255
Author : Frank L. Wiseman
Publisher : Unknown
Page : 132 pages
File Size : 51,8 Mb
Release : 1985
Category : Chemistry
ISBN : PSU:000016034815
Author : Dopson
Publisher : Unknown
Page : 256 pages
File Size : 40,8 Mb
Release : 2007-03-01
Category : Electronic
ISBN : 0470045078
Author : Culinary Institute of America (CIA) Staff,The Culinary Institute Of America
Publisher : Unknown
Page : 288 pages
File Size : 54,8 Mb
Release : 2012-04-30
Category : Electronic
ISBN : 1118173384
Author : Lou Sackett,Jaclyn Pestka,Wayne Gisslen
Publisher : John Wiley & Sons
Page : 444 pages
File Size : 51,7 Mb
Release : 2010-03-15
Category : Cooking
ISBN : 9780470179963
Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field. This much-awaited text provides a complete look at this specialized area in culinary arts.
