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Author : Linda Blocker,Wayne Gisslen
Publisher : Wiley
Page : 128 pages
File Size : 43,5 Mb
Release : 2016-04-25
Category : Cooking
ISBN : 1119310040
Author : Wayne Gisslen
Publisher : Unknown
Page : 128 pages
File Size : 40,8 Mb
Release : 2010-06-11
Category : Electronic
ISBN : 0470924535
Author : Wayne Gisslen
Publisher : Wiley
Page : 128 pages
File Size : 51,9 Mb
Release : 2010-06-28
Category : Cooking
ISBN : 0470924586
Author : Linda Blocker,Julia Hill
Publisher : John Wiley & Sons
Page : 258 pages
File Size : 43,7 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 : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 49,6 Mb
Release : 2014-04-14
Category : Cooking
ISBN : 1118636600
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 : John Wiley & Sons
Page : 1090 pages
File Size : 42,5 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,Mary Ellen Griffin,Le Cordon Bleu,Joseph Amendola,Nicole Rees,Julia Hill,Linda Blocker,The Culinary Institute of America (CIA)
Publisher : Wiley
Page : 128 pages
File Size : 43,8 Mb
Release : 2004-06-28
Category : Cooking
ISBN : 0470835605
Author : Wayne Gisslen
Publisher : Wiley
Page : 128 pages
File Size : 55,5 Mb
Release : 2007-10-26
Category : Cooking
ISBN : 047028241X
Author : Wayne Gisslen
Publisher : Wiley
Page : 128 pages
File Size : 41,5 Mb
Release : 2015-07-01
Category : Cooking
ISBN : 1119194539
Author : Wayne Gisslen
Publisher : Unknown
Page : 216 pages
File Size : 54,6 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.
Author : Gisslen
Publisher : Unknown
Page : 128 pages
File Size : 40,5 Mb
Release : 2018-08-14
Category : Electronic
ISBN : 111953772X
Author : Gisslen
Publisher : Unknown
Page : 128 pages
File Size : 47,5 Mb
Release : 2013-11-05
Category : Electronic
ISBN : 1118852842
Author : Wayne Gisslen
Publisher : Unknown
Page : 128 pages
File Size : 48,8 Mb
Release : 2005-06-14
Category : Electronic
ISBN : 0470837713
Author : Wayne Gisslen
Publisher : Unknown
Page : 128 pages
File Size : 54,6 Mb
Release : 2010-06-25
Category : Electronic
ISBN : 047091498X
Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 41,5 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.