Cooking Essentials For The New Professional Chef Student Workbook
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Cooking Essentials For The New Professional Chef Student Workbook
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Author : The Food and Beverage Institute
language : en
Publisher: Wiley
Release Date : 1997-04-04
Cooking Essentials For The New Professional Chef Student Workbook written by The Food and Beverage Institute and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-04-04 with Cooking categories.
Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following: Chapter Objectives emphasize key concepts and guide reading Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently Footnotes define terms that might be unfamiliar the first time they appear in text Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format Tables and Charts put important technical information at the students’ fingertips Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context Chapter Summaries recap the lessons that should be mastered To help students build technique, the over 300 foundation recipes—conveniently grouped at the back of the book—are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.
Cooking Essentials For The New Professional Chef
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Author : Mary Deirdre Donovan
language : en
Publisher:
Release Date : 2001
Cooking Essentials For The New Professional Chef written by Mary Deirdre Donovan and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with categories.
The Professional Chef
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Author : The Culinary Institute of America (CIA)
language : en
Publisher: John Wiley & Sons
Release Date : 2011-09-13
The Professional Chef written by The Culinary Institute of America (CIA) and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-13 with Cooking categories.
"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
Cooking Essentials For The New Professional Chef
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Author : Food and Beverage Institute (Culinary Institute of America)
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1997
Cooking Essentials For The New Professional Chef written by Food and Beverage Institute (Culinary Institute of America) and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Quantity cookery categories.
Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation-The New Professional Chef Ö . In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following: Chapter Objectives emphasize key concepts and guide reading Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently Footnotes define terms that might be unfamiliar the first time they appear in text Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format Tables and Charts put important technical information at the students' fingertips Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context Chapter Summaries recap the lessons that should be mastered To help students build technique, the over 300 foundation recipes-conveniently grouped at the back of the book-are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.
Essentials Of Professional Cooking
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Author : Wayne Gisslen
language : en
Publisher: John Wiley & Sons
Release Date : 2015-03-23
Essentials Of Professional Cooking written by Wayne Gisslen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-23 with Cooking categories.
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.
The New Professional Chef
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Author : Culinary Institute of America
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1992
The New Professional Chef written by Culinary Institute of America and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Quantity cookery categories.
Essentials Of Professional Cooking Student Workbook
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Author : Wayne Gisslen
language : en
Publisher: Wiley
Release Date : 2003-04-11
Essentials Of Professional Cooking Student Workbook written by Wayne Gisslen and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-04-11 with Cooking categories.
Managers of restaurants and other foodservice operations need to know how to cook—but 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.
Cooking Essentials For The New Professional Chef
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Author :
language : en
Publisher:
Release Date : 2004
Cooking Essentials For The New Professional Chef written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cookery categories.
The Professional Chef 7e Study Guide
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Author : The Culinary Institute of America (CIA)
language : en
Publisher: Wiley
Release Date : 2001-12-10
The Professional Chef 7e Study Guide written by The Culinary Institute of America (CIA) and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-12-10 with Cooking categories.
The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.
Cooking Essentials For The New Professional Chef
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Author : CIA Staff
language : en
Publisher:
Release Date :
Cooking Essentials For The New Professional Chef written by CIA Staff and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
