Professional Cooking For Canadian Chefs Study Guide
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| Author | : Wayne Gisslen |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 2018-03-21 |
| Genre | : Food service |
| ISBN | : 9781119506379 |
This is the study guide to accompany the Ninth edition of Professional Cooking for Canadian Chefs. The Ninth Edition of Professional Cooking for Canadian Chefs 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 | : Wayne Gisslen |
| Publisher | : |
| Total Pages | : 216 |
| Release | : 2014-07-21 |
| Genre | : |
| ISBN | : 9781118636558 |
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.
| Author | : Wayne Gisslen |
| Publisher | : IEEE Computer Society Press |
| Total Pages | : 0 |
| Release | : 2006-03 |
| Genre | : Food service |
| ISBN | : 9780470041710 |
This is the lastest edition of the best selling undergraduate food prepartion textbook, Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.
| Author | : Wayne Gisslen |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1090 |
| Release | : 2006 |
| Genre | : Food service |
| ISBN | : 0471663778 |
Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.
| 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 | : 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.
| Author | : Wayne Gisslen |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 1998-09-07 |
| Genre | : Cooking |
| ISBN | : 9780471245636 |
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 | : Wiley |
| Total Pages | : 244 |
| Release | : 1998-09-07 |
| Genre | : Cooking |
| ISBN | : 9780471320654 |
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 | : Wiley |
| Total Pages | : 1120 |
| Release | : 2010-01-19 |
| Genre | : Cooking |
| ISBN | : 9780470197547 |
This is the best selling undergraduate food preparation textbook. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow.
| Author | : Wayne Gisslen |
| Publisher | : Wiley |
| Total Pages | : |
| Release | : 2019-04-08 |
| Genre | : Cooking |
| ISBN | : 9781119625117 |
