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Author : Culinary Institute of America
Publisher : Van Nostrand Reinhold
Page : 848 pages
File Size : 43,9 Mb
Release : 1991
Category : Cooking
ISBN : 0442008317
Author : Gisslen
Publisher : Unknown
Page : 0 pages
File Size : 42,6 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 : Friberg
Publisher : Unknown
Page : 124 pages
File Size : 53,8 Mb
Release : 2003-07
Category : Electronic
ISBN : 0471479640
Author : The Culinary Institute of America (CIA)
Publisher : Wiley
Page : 0 pages
File Size : 44,7 Mb
Release : 2006-09-05
Category : Cooking
ISBN : 0471973009
The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual. All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.
Author : Wayne Gisslen,Le Cordon Bleu
Publisher : Wiley
Page : 412 pages
File Size : 53,9 Mb
Release : 2002-08-28
Category : Cooking
ISBN : 0470832053
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 594 pages
File Size : 55,7 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,Mary Ellen Griffin,Le Cordon Bleu
Publisher : John Wiley & Sons
Page : 1090 pages
File Size : 54,7 Mb
Release : 2006
Category : Food service
ISBN : 9780471663775
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 : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 1121 pages
File Size : 52,6 Mb
Release : 2010-01-19
Category : Cooking
ISBN : 9780470197523
This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.
Author : Gisslen
Publisher : Unknown
Page : 0 pages
File Size : 42,9 Mb
Release : 2003-03
Category : Electronic
ISBN : 0471309699
Author : Wayne Gisslen
Publisher : Wiley
Page : 202 pages
File Size : 44,9 Mb
Release : 1989-05-03
Category : Cooking
ISBN : 0471500917
The most widely-used text for chef-training programs, now in its second edition. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. Now includes 115 new recipes, for a total of over 800 recipes. Supported by over 300 black-and-white photos showing step-by-step procedures and full color photos that display the products. Hundreds of cooking terms are defined. Includes new international and ethnic recipes along with new material on multiplying and dividing recipe yields, nutrition, cooking equipment and sources.
Author : Wayne Gisslen,Le Cordon Bleu,Mary Ellen Griffin
Publisher : Unknown
Page : 0 pages
File Size : 49,9 Mb
Release : 2012-01-18
Category : Electronic
ISBN : 1118158326
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 971 pages
File Size : 47,7 Mb
Release : 2024-04-30
Category : Cooking
ISBN : 9781119490951
The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level. Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen. Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples. Updates for instructors and students include: "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance "Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens "Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.
Author : Diane E Carlson
Publisher : Unknown
Page : 136 pages
File Size : 47,6 Mb
Release : 2017-02-28
Category : Business & Economics
ISBN : 0998639249
THE CULINARY CLASSROOM is a must read for anyone desiring to begin or expand their career by teaching culinary classes. PERFECT FOR: Dietitians, nutritionists, health/wellness coaches, yoga instructors, career changers, chef and chef students alike.
Author : Gisslen
Publisher : John Wiley & Sons
Page : 212 pages
File Size : 47,9 Mb
Release : 2002-07-05
Category : Business & Economics
ISBN : 0471208809
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 new interior design, the fifth edition brings this work right up-to-date with the needs of today's chefs.
Author : David Ross
Publisher : Goodheart-Wilcox Publisher
Page : 0 pages
File Size : 54,6 Mb
Release : 2016-07-05
Category : Business & Economics
ISBN : 1631264389
This Lab Manual is designed for use with The Culinary Professional textbook. The activities in the Lab Manual guide you through applying and practicing the key concepts and techniques presented in the text. Completing these activities will help you build the confidence and skills needed to succeed in the culinary field. Many of the activities include both Chef's Journal and Performance Review components. The Chef's Journal encourages you to reflect on your performance and identify areas for improvement. Successful chefs pursue continuous improvement in the quality and efficiency of their work. Developing this habit will help you achieve your goals. Instructors can use the Performance Review to evaluate your proficiency of the core skills and knowledge required for completion of the various activities. As a culinary professional, learning to accept and use feedback is essential.
