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Study Guide to Accompany Professional Cooking

Author: Wayne Gisslen

Publisher: John Wiley & Sons

Published: 2010-04-05

Total Pages: 265

ISBN-13: 047019751X

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.

Professional Cooking, Study Guide

Author: Wayne Gisslen

Publisher: Wiley

Published: 2006-03-03

Total Pages: 0

ISBN-13: 9780471663751

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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

Professional Cooking

Author: Wayne Gisslen

Publisher: Wiley Global Education

Published: 2018-04-19

Total Pages: 1104

ISBN-13: 1119399629

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The Ninth Edition of Professional 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.

The Professional Chef, Study Guide

Author: The Culinary Institute of America (CIA)

Publisher: John Wiley & Sons

Published: 2011-10-11

Total Pages: 210

ISBN-13: 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.

Study Guide to accompany Professional Cooking, 9th Edition

Author: Wayne Gisslen

Publisher: Wiley Global Education

Published: 2018-05-08

Total Pages: 240

ISBN-13: 1119505658

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This is the study guide to accompany Professional Cooking, 9e The Ninth Edition of Professional 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. strong style="font-family: Arial; font-size: 13.3333px;"

Professional Cooking

Author: Wayne Gisslen

Publisher: Wiley

Published: 1999-10-13

Total Pages: 0

ISBN-13: 9780471382782

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Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.

Professional Baking

Author: Wayne Gisslen

Publisher: John Wiley & Sons

Published: 2004-04-06

Total Pages: 735

ISBN-13: 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.

Professional Cooking for Canadian Chefs, Study Guide

Author: Wayne Gisslen

Publisher:

Published: 2014-07-21

Total Pages: 216

ISBN-13: 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.

Professional Cooking, WileyPLUS Student Package

Author: Wayne Gisslen

Publisher: Wiley

Published: 2019-09-04

Total Pages:

ISBN-13: 9781119399544

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Essentials of Professional Cooking, Student Workbook

Author: Wayne Gisslen

Publisher: Wiley

Published: 2003-04-11

Total Pages: 0

ISBN-13: 9780471309710

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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.