Study Guide to Accompany Professional Cooking
Study Guide to Accompany Professional Cooking

Author: Wayne Gisslen

Publisher: John Wiley & Sons

Published: 2010-04-05

Total Pages: 265

ISBN-13: 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.

Professional Cooking
Professional Cooking

Author: Wayne Gisslen

Publisher: John Wiley & Sons

Published: 2018-02-13

Total Pages: 1107

ISBN-13: 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.

Professional Cooking
Professional Cooking

Author: Wayne Gisslen

Publisher: Wiley

Published: 1998-09-07

Total Pages: 0

ISBN-13: 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.

Professional Cooking for Canadian Chefs, Study Guide
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.

The Professional Chef, Study Guide
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.

Instructor's Manual with Study Guide Solutions to Accompany Professional Cooking
Instructor's Manual with Study Guide Solutions to Accompany Professional Cooking

Author: Gisslen

Publisher:

Published: 2002-06-24

Total Pages: 0

ISBN-13: 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.