Professional Chef 8e + Study Guide
Author: CIA
Publisher:
Published: 2007-02-09
Total Pages:
ISBN-13: 9780470816899
DOWNLOAD EBOOKRead and Download eBook Full
Author: CIA
Publisher:
Published: 2007-02-09
Total Pages:
ISBN-13: 9780470816899
DOWNLOAD EBOOKAuthor: The Culinary Institute of America (CIA)
Publisher: Wiley
Published: 2008-05-09
Total Pages: 0
ISBN-13: 9780470404348
DOWNLOAD EBOOKAuthor: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Published: 2011-10-11
Total Pages: 210
ISBN-13: 1118139887
DOWNLOAD EBOOK'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: Culinary Institute of America (CIA) Staff
Publisher:
Published: 2010-04-08
Total Pages:
ISBN-13: 9780470880999
DOWNLOAD EBOOKAuthor: The Culinary Institute of America (CIA)
Publisher: Wiley
Published: 2006-09-25
Total Pages:
ISBN-13: 9780470121580
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2021-11-23
Total Pages: 114
ISBN-13: 1119781132
DOWNLOAD EBOOKA comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. The new edition includes: Updates to the art program, including new photos, tables, and illustrations throughout the book Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination STUDENT STUDY GUIDE The Student Study Guide to accompany Professional Baking, Eighth Edition, gives students an opportunity to test their knowledge of the fundamental principles of baking. That understanding is critical to perform the practical skills of baking and pastry. Each chapter presents exercises to test that knowledge, including identifying key terms and their definitions, calculations such as costing and baker’s percentages of formulas, true/false questions, and short-answer questions and other written exercises. The exercises in this Study Guide allow students to gain confidence in what they have learned and identify areas that may require more review
Author: The Culinary Institute of America (CIA)
Publisher: Wiley
Published: 2006-09-05
Total Pages: 0
ISBN-13: 9780471973003
DOWNLOAD EBOOKThe Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual. All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.
Author: Wayne Gisslen
Publisher: Wiley
Published: 2014-05-19
Total Pages: 0
ISBN-13: 9781118636756
DOWNLOAD EBOOKThis is the study guide to accompany Professional Cooking, 8e Professional Cooking, Eighth 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
Publisher: Wiley
Published: 1998-09-07
Total Pages: 0
ISBN-13: 9780471245636
DOWNLOAD EBOOKCompletely 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
Published: 2016-08-01
Total Pages: 114
ISBN-13: 1119148480
DOWNLOAD EBOOKThis 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.