Professional Cooking Study Guide

Author : Wayne Gisslen,Mary Ellen Griffin
Publisher : John Wiley & Sons
Page : 265 pages
File Size : 44,9 Mb
Release : 2010-04-05
Category : Cooking
ISBN : 9780470197516

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Study Guide to Accompany Professional Cooking by Wayne Gisslen,Mary Ellen Griffin Pdf

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
Page : 0 pages
File Size : 52,6 Mb
Release : 2006-03-03
Category : Cooking
ISBN : 0471663751

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Professional Cooking, Study Guide by Wayne Gisslen Pdf

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
Page : 0 pages
File Size : 51,8 Mb
Release : 1999-10-13
Category : Cooking
ISBN : 0471382787

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Professional Cooking by Wayne Gisslen Pdf

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 : Wayne Gisslen
Publisher : Wiley Global Education
Page : 240 pages
File Size : 53,7 Mb
Release : 2018-05-08
Category : Cooking
ISBN : 9781119506331

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Study Guide to Accompany Professional Cooking for Canadian Chefs by Wayne Gisslen Pdf

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 : 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

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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 : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 210 pages
File Size : 55,9 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 : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 594 pages
File Size : 51,8 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 : Gisslen
Publisher : Unknown
Page : 0 pages
File Size : 53,7 Mb
Release : 2002-06-24
Category : Food service
ISBN : 0471207764

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Instructor's Manual with Study Guide Solutions to Accompany Professional Cooking by Gisslen Pdf

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 : 50,6 Mb
Release : 2018-03-21
Category : Food service
ISBN : 1119506379

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Professional Cooking for Canadian Chefs by Wayne Gisslen Pdf

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 : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 55,9 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 : Lou Sackett,Jaclyn Pestka,Wayne Gisslen
Publisher : John Wiley & Sons
Page : 444 pages
File Size : 42,5 Mb
Release : 2010-03-15
Category : Cooking
ISBN : 9780470179963

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Professional Garde Manger by Lou Sackett,Jaclyn Pestka,Wayne Gisslen Pdf

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.

Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 114 pages
File Size : 43,5 Mb
Release : 2016-08-01
Category : Cooking
ISBN : 9781119148487

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Professional Baking, Student Study Guide by Wayne Gisslen Pdf

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 : Wiley
Page : 0 pages
File Size : 47,7 Mb
Release : 2014-04-14
Category : Cooking
ISBN : 1118636600

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Professional Cooking for Canadian Chefs by Wayne Gisslen Pdf

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,Mary Ellen Griffin,Le Cordon Bleu
Publisher : IEEE Computer Society Press
Page : 0 pages
File Size : 41,9 Mb
Release : 2006-03
Category : Food service
ISBN : 0470041714

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

This is the lastest edition of the best selling undergraduate food prepartion textbook, Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.

Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 49,6 Mb
Release : 2010-02-22
Category : Cooking
ISBN : 0470565349

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Professional Cooking 7e & Study Guide Set by Wayne Gisslen Pdf