Professional Cooking Student Workbook

Author : Wayne Gisslen
Publisher : Wiley
ISBN 13 : 9780471382782
Total Pages : 0 pages
Book Rating : 4.87/5 ( download)

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Download or read book Professional Cooking written by Wayne Gisslen and published by Wiley. This book was released on 1999-10-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
ISBN 13 : 9780471309710
Total Pages : 0 pages
Book Rating : 4.10/5 ( download)

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Download or read book Essentials of Professional Cooking, Student Workbook written by Wayne Gisslen and published by Wiley. This book was released on 2003-04-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Wayne Gisslen
Publisher : Wiley
ISBN 13 : 9780471413011
Total Pages : 0 pages
Book Rating : 4.11/5 ( download)

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Download or read book Professional Cooking , Student Workbook written by Wayne Gisslen and published by Wiley. This book was released on 1999-10-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
ISBN 13 : 1118998707
Total Pages : 594 pages
Book Rating : 4.00/5 ( download)

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Download or read book Essentials of Professional Cooking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2015-03-23 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Publisher : John Wiley & Sons
ISBN 13 : 047019751X
Total Pages : 265 pages
Book Rating : 4.16/5 ( download)

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Download or read book Study Guide to Accompany Professional Cooking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2010-04-05 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Evelyn Jones Lewis
Publisher : Simon & Schuster Books For Young Readers
ISBN 13 : 9780026679602
Total Pages : 0 pages
Book Rating : 4.04/5 ( download)

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Download or read book Exploring Professional Cooking written by Evelyn Jones Lewis and published by Simon & Schuster Books For Young Readers. This book was released on 1988 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Wayne Gisslen
Publisher : John Wiley & Sons
ISBN 13 : 0471464279
Total Pages : 735 pages
Book Rating : 4.73/5 ( download)

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Download or read book Professional Baking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2004-04-06 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 1118139887
Total Pages : 210 pages
Book Rating : 4.82/5 ( download)

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Download or read book The Professional Chef, Study Guide written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2011-10-11 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: '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 : The Food and Beverage Institute
Publisher : Wiley
ISBN 13 : 9780471292180
Total Pages : 0 pages
Book Rating : 4.84/5 ( download)

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Download or read book Cooking Essentials for the New Professional Chef?, Student Workbook written by The Food and Beverage Institute and published by Wiley. This book was released on 1997-04-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following: Chapter Objectives emphasize key concepts and guide reading Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently Footnotes define terms that might be unfamiliar the first time they appear in text Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format Tables and Charts put important technical information at the students’ fingertips Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context Chapter Summaries recap the lessons that should be mastered To help students build technique, the over 300 foundation recipes—conveniently grouped at the back of the book—are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.

Author : John Draz
Publisher : Goodheart-Wilcox Publisher
ISBN 13 : 9781619602557
Total Pages : 0 pages
Book Rating : 4.55/5 ( download)

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Download or read book The Culinary Professional written by John Draz and published by Goodheart-Wilcox Publisher. This book was released on 2013-07-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.