Study Guide To Accompany Professional Cooking
Download Study Guide To Accompany Professional Cooking full books in PDF, epub, and Kindle. Read online free Study Guide To Accompany Professional Cooking ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads.
Author |
: Wayne Gisslen |
Publisher |
: John Wiley & Sons |
Total Pages |
: 265 |
Release |
: 2010-04-05 |
ISBN-10 |
: 9780470197516 |
ISBN-13 |
: 047019751X |
Rating |
: 4/5 (16 Downloads) |
Synopsis Study Guide to Accompany Professional Cooking by : Wayne Gisslen
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 |
Total Pages |
: 210 |
Release |
: 2011-10-11 |
ISBN-10 |
: 9781118139882 |
ISBN-13 |
: 1118139887 |
Rating |
: 4/5 (82 Downloads) |
Synopsis The Professional Chef, Study Guide by : The Culinary Institute of America (CIA)
'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 |
: Wiley |
Total Pages |
: 0 |
Release |
: 1998-09-07 |
ISBN-10 |
: 0471245631 |
ISBN-13 |
: 9780471245636 |
Rating |
: 4/5 (31 Downloads) |
Synopsis Professional Cooking by : Wayne Gisslen
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 |
Total Pages |
: 735 |
Release |
: 2004-04-06 |
ISBN-10 |
: 9780471464273 |
ISBN-13 |
: 0471464279 |
Rating |
: 4/5 (73 Downloads) |
Synopsis Professional Baking by : Wayne Gisslen
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 |
Total Pages |
: 114 |
Release |
: 2016-08-01 |
ISBN-10 |
: 9781119148487 |
ISBN-13 |
: 1119148480 |
Rating |
: 4/5 (87 Downloads) |
Synopsis Professional Baking, Student Study Guide by : Wayne Gisslen
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 |
Total Pages |
: 0 |
Release |
: 2003-04-21 |
ISBN-10 |
: 0471311022 |
ISBN-13 |
: 9780471311027 |
Rating |
: 4/5 (22 Downloads) |
Synopsis Essentials of Professional Cooking, Textbook and NRAEF Student Workbook by : Wayne Gisslen
Managers of restaurants and other foodservice operations need to know how to cookâbut 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 |
Publisher |
: John Wiley & Sons |
Total Pages |
: 444 |
Release |
: 2010-03-15 |
ISBN-10 |
: 9780470179963 |
ISBN-13 |
: 0470179961 |
Rating |
: 4/5 (63 Downloads) |
Synopsis Professional Garde Manger by : Lou Sackett
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 |
: Andrew Dornenburg |
Publisher |
: John Wiley & Sons |
Total Pages |
: 450 |
Release |
: 1996-11-14 |
ISBN-10 |
: 9780471287858 |
ISBN-13 |
: 0471287857 |
Rating |
: 4/5 (58 Downloads) |
Synopsis Culinary Artistry by : Andrew Dornenburg
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
Author |
: John Draz |
Publisher |
: Goodheart-Wilcox Publisher |
Total Pages |
: 0 |
Release |
: 2013-07-15 |
ISBN-10 |
: 1619602555 |
ISBN-13 |
: 9781619602557 |
Rating |
: 4/5 (55 Downloads) |
Synopsis The Culinary Professional by : John Draz
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.
Author |
: Culinary Institute of America (CIA) Staff |
Publisher |
: |
Total Pages |
: 394 |
Release |
: 2011-10-13 |
ISBN-10 |
: 1118138589 |
ISBN-13 |
: 9781118138588 |
Rating |
: 4/5 (89 Downloads) |
Synopsis The Professional Chef by : Culinary Institute of America (CIA) Staff