Cooking Essentials For The New Professional Chef Student Workbook

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Cooking Essentials for the New Professional Chef?, Student Workbook

Author : The Food and Beverage Institute
Publisher : Wiley
ISBN 13 : 9780471292180
Total Pages : 0 pages
Book Rating : 4.2/5 (921 download)

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Book Synopsis Cooking Essentials for the New Professional Chef?, Student Workbook by : The Food and Beverage Institute

Download or read book Cooking Essentials for the New Professional Chef?, Student Workbook written by The Food and Beverage Institute and published by Wiley. This book was released on 1997-04-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : Mary Deirdre Donovan
Publisher :
ISBN 13 : 9780471064107
Total Pages : 1040 pages
Book Rating : 4.0/5 (641 download)

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Book Synopsis Cooking Essentials for the New Professional Chef by : Mary Deirdre Donovan

Download or read book Cooking Essentials for the New Professional Chef written by Mary Deirdre Donovan and published by . This book was released on 2001 with total page 1040 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Professional Chef

Author : Culinary Institute of America (CIA) Staff
Publisher :
ISBN 13 : 9781118138588
Total Pages : 394 pages
Book Rating : 4.1/5 (385 download)

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Book Synopsis The Professional Chef by : Culinary Institute of America (CIA) Staff

Download or read book The Professional Chef written by Culinary Institute of America (CIA) Staff and published by . This book was released on 2011-10-13 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Essentials of Professional Cooking

Author : Wayne Gisslen
Publisher : John Wiley & Sons
ISBN 13 : 1118998707
Total Pages : 594 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Essentials of Professional Cooking by : Wayne Gisslen

Download or read book Essentials of Professional Cooking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2015-03-23 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Professional Chef

Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 0470421355
Total Pages : 1234 pages
Book Rating : 4.4/5 (74 download)

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Book Synopsis The Professional Chef by : The Culinary Institute of America (CIA)

Download or read book The Professional Chef written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2011-09-13 with total page 1234 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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.

The New Professional Chef

Author : Culinary Institute of America
Publisher : Van Nostrand Reinhold Company
ISBN 13 : 9780442011635
Total Pages : 168 pages
Book Rating : 4.0/5 (116 download)

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Book Synopsis The New Professional Chef by : Culinary Institute of America

Download or read book The New Professional Chef written by Culinary Institute of America and published by Van Nostrand Reinhold Company. This book was released on 1992 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cooking Essentials for the New Professional Chef

Author : Food and Beverage Institute (Culinary Institute of America)
Publisher : Van Nostrand Reinhold Company
ISBN 13 : 9780442021092
Total Pages : 799 pages
Book Rating : 4.0/5 (21 download)

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Book Synopsis Cooking Essentials for the New Professional Chef by : Food and Beverage Institute (Culinary Institute of America)

Download or read book Cooking Essentials for the New Professional Chef written by Food and Beverage Institute (Culinary Institute of America) and published by Van Nostrand Reinhold Company. This book was released on 1997 with total page 799 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Professional Chef, Study Guide

Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 1118139887
Total Pages : 210 pages
Book Rating : 4.1/5 (181 download)

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Book Synopsis The Professional Chef, Study Guide by : The Culinary Institute of America (CIA)

Download or read book The Professional Chef, Study Guide written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2011-10-11 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: '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.

Essentials of Professional Cooking, Student Workbook

Author : Wayne Gisslen
Publisher : Wiley
ISBN 13 : 9780471309710
Total Pages : 0 pages
Book Rating : 4.3/5 (97 download)

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Book Synopsis Essentials of Professional Cooking, Student Workbook by : Wayne Gisslen

Download or read book Essentials of Professional Cooking, Student Workbook written by Wayne Gisslen and published by Wiley. This book was released on 2003-04-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

New Professional Chef 6e and Cooking Essentials Workbook Set

Author : Culinary Institute of America (CIA) Staff
Publisher :
ISBN 13 : 9780471205098
Total Pages : pages
Book Rating : 4.2/5 (5 download)

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Book Synopsis New Professional Chef 6e and Cooking Essentials Workbook Set by : Culinary Institute of America (CIA) Staff

Download or read book New Professional Chef 6e and Cooking Essentials Workbook Set written by Culinary Institute of America (CIA) Staff and published by . This book was released on 2001-05-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cooking Essentials for the New Professional Chef

Author : CIA Staff
Publisher :
ISBN 13 : 9780442024710
Total Pages : pages
Book Rating : 4.0/5 (247 download)

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Book Synopsis Cooking Essentials for the New Professional Chef by : CIA Staff

Download or read book Cooking Essentials for the New Professional Chef written by CIA Staff and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Professional Chef, 7e Study Guide

Author : The Culinary Institute of America (CIA)
Publisher : Wiley
ISBN 13 : 9780471209164
Total Pages : 0 pages
Book Rating : 4.2/5 (91 download)

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Book Synopsis The Professional Chef, 7e Study Guide by : The Culinary Institute of America (CIA)

Download or read book The Professional Chef, 7e Study Guide written by The Culinary Institute of America (CIA) and published by Wiley. This book was released on 2001-12-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Culinary Professional

Author : John Draz
Publisher : Goodheart-Wilcox Publisher
ISBN 13 : 9781619602557
Total Pages : 0 pages
Book Rating : 4.6/5 (25 download)

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Book Synopsis The Culinary Professional by : John Draz

Download or read book The Culinary Professional written by John Draz and published by Goodheart-Wilcox Publisher. This book was released on 2013-07-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.

The 4-hour Chef

Author : Timothy Ferriss
Publisher : Houghton Mifflin Harcourt
ISBN 13 : 0547884591
Total Pages : 677 pages
Book Rating : 4.5/5 (478 download)

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Book Synopsis The 4-hour Chef by : Timothy Ferriss

Download or read book The 4-hour Chef written by Timothy Ferriss and published by Houghton Mifflin Harcourt. This book was released on 2012 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.

Cooking Essentials for the New Professional Chef

Author :
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (11 download)

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Book Synopsis Cooking Essentials for the New Professional Chef by :

Download or read book Cooking Essentials for the New Professional Chef written by and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Professional Cooking

Author : Wayne Gisslen
Publisher : Wiley
ISBN 13 : 9780471245636
Total Pages : 0 pages
Book Rating : 4.2/5 (456 download)

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Book Synopsis Professional Cooking by : Wayne Gisslen

Download or read book Professional Cooking written by Wayne Gisslen and published by Wiley. This book was released on 1998-09-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Chef's Compendium of Professional Recipes

Author : Edward Renold
Publisher : Routledge
ISBN 13 : 1136078614
Total Pages : 416 pages
Book Rating : 4.1/5 (36 download)

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Book Synopsis Chef's Compendium of Professional Recipes by : Edward Renold

Download or read book Chef's Compendium of Professional Recipes written by Edward Renold and published by Routledge. This book was released on 2012-08-17 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen. Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.