Instructor S Guide For The Teaching Of Professional Cooking
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Instructor S Guide For The Teaching Of Professional Cooking
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Author : Le Roi A. Folsom
language : en
Publisher:
Release Date : 1970
Instructor S Guide For The Teaching Of Professional Cooking written by Le Roi A. Folsom and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Cookbooks categories.
Instructor S Guide For The Teaching Of Professional Cooking
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Author : Le Roi Folsom
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1976
Instructor S Guide For The Teaching Of Professional Cooking written by Le Roi Folsom 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 1976 with Cooking categories.
Instructor S Guide To The Teaching Of Professional Cooking
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Author : Leroi A. Folsom
language : en
Publisher:
Release Date : 1967
Instructor S Guide To The Teaching Of Professional Cooking written by Leroi A. Folsom and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1967 with categories.
Exploring Professional Cooking
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Author : Mary Frey Ray
language : en
Publisher:
Release Date : 1979
Exploring Professional Cooking written by Mary Frey Ray and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Cooking categories.
Getting Students Seasoned
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Author : Ryan M. Judge
language : en
Publisher: Dog Ear Publishing
Release Date : 2015-11-20
Getting Students Seasoned written by Ryan M. Judge and has been published by Dog Ear Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-20 with Education categories.
Getting Students Seasoned is a resource for educators who teach culinary arts at any level. Explore clear, concise, and practical methods to plan and deliver a cooking class in a highly effective manner and learn ways to manage a culinary classroom setting successfully. This guide also offers strategies to maintain your professional “shelf life” in this difficult but rewarding career.
Professional Cooking Teacher S Manual
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Author : Wayne Gisslen
language : en
Publisher: Wiley
Release Date : 1989-05-03
Professional Cooking Teacher S Manual 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 1989-05-03 with Cooking categories.
The most widely-used text for chef-training programs, now in its second edition. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. Now includes 115 new recipes, for a total of over 800 recipes. Supported by over 300 black-and-white photos showing step-by-step procedures and full color photos that display the products. Hundreds of cooking terms are defined. Includes new international and ethnic recipes along with new material on multiplying and dividing recipe yields, nutrition, cooking equipment and sources.
Professional Cooking And Baking
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Author : Mary Frey Ray
language : en
Publisher:
Release Date : 1981
Professional Cooking And Baking written by Mary Frey Ray and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Cooking categories.
Instructor S Manual With Study Guide Solutions To Accompany Professional Cooking
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Author : Gisslen
language : en
Publisher:
Release Date : 2002-06-24
Instructor S Manual With Study Guide Solutions To Accompany Professional Cooking written by Gisslen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-06-24 with Food service categories.
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.
Professional Cooking College Version
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Author : Wayne Gisslen
language : en
Publisher: John Wiley & Sons
Release Date : 2010-01-19
Professional Cooking College Version 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 2010-01-19 with Cooking categories.
This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.
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.