Professional Cooking 6th Edition Professional Cooking 6th Edition Study Guide Cuisine And Culture 2nd Edition Culinary Math 2nd Edition Set
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Author | : Wayne Gisslen |
Publisher | : |
Total Pages | : 1984 |
Release | : 2006-09-01 |
Genre | : |
ISBN | : 9780470125021 |
Author | : Gisslen |
Publisher | : |
Total Pages | : |
Release | : 2008-04-18 |
Genre | : |
ISBN | : 9780470402948 |
Author | : Wayne Gisslen |
Publisher | : Wiley |
Total Pages | : 0 |
Release | : 2006-05-23 |
Genre | : Cooking |
ISBN | : 9780470047132 |
Author | : Gisslen |
Publisher | : |
Total Pages | : |
Release | : 2007-09 |
Genre | : |
ISBN | : 9780470262740 |
Author | : Wayne Gisslen |
Publisher | : John Wiley & Sons |
Total Pages | : 594 |
Release | : 2015-03-23 |
Genre | : Cooking |
ISBN | : 1118998707 |
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 | : Gisslen |
Publisher | : |
Total Pages | : |
Release | : 2007-11 |
Genre | : |
ISBN | : 9780470299043 |
Author | : Wayne Gisslen |
Publisher | : John Wiley & Sons |
Total Pages | : 1107 |
Release | : 2018-02-13 |
Genre | : Cooking |
ISBN | : 1119399610 |
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.
Author | : Terri Jones |
Publisher | : John Wiley & Sons |
Total Pages | : 263 |
Release | : 2008-03-10 |
Genre | : Cooking |
ISBN | : 0471748161 |
The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industry Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book. Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.
Author | : Wayne Gisslen |
Publisher | : John Wiley & Sons |
Total Pages | : |
Release | : 2009-08-24 |
Genre | : Cooking |
ISBN | : 9780470586815 |
Author | : Wayne Gisslen |
Publisher | : John Wiley & Sons |
Total Pages | : 265 |
Release | : 2010-04-05 |
Genre | : Cooking |
ISBN | : 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.