[PDF] Study Guide To Accompany Professional Cooking eBook

Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 265 pages
File Size : 43,72 MB
Release : 2010-04-05
Category : Cooking
ISBN : 047019751X

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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 : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 210 pages
File Size : 32,96 MB
Release : 2011-10-11
Category : Cooking
ISBN : 1118139887

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'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 : 1107 pages
File Size : 23,63 MB
Release : 2018-02-13
Category : Cooking
ISBN : 1119399610

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The Ninth Edition ofProfessional Cooking 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 : 37,60 MB
Release : 1998-09-07
Category : Cooking
ISBN : 9780471245636

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Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.

Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 735 pages
File Size : 23,68 MB
Release : 2004-04-06
Category : Cooking
ISBN : 0471464279

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One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 114 pages
File Size : 34,12 MB
Release : 2016-08-01
Category : Cooking
ISBN : 1119148480

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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 :
Page : 216 pages
File Size : 20,83 MB
Release : 2014-07-21
Category :
ISBN : 9781118636558

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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 :
Page : 0 pages
File Size : 34,26 MB
Release : 2002-06-24
Category : Food service
ISBN : 9780471207764

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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.