Professional Cooking, 7th Edition, College Version Set

Professional Cooking, 7th Edition, College Version Set
By:"Wayne Gisslen"
Published on 2010-11 by John Wiley & Sons

9781118029916

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Cooking with a Chef: A Culinary Nutrition Intervention for College Aged Students

Cooking with a Chef: A Culinary Nutrition Intervention for College Aged Students
By:
Published on 2009 by ProQuest

9781109134346

From the comparison of the pre- and post-survey, both intervention groups significantly scored higher on the scales for Cooking Self-Efficacy (p=0.041), Cooking Techniques Self-Efficacy (p=0.012), Self-Efficacy for Fruits, Vegetables, and Seasonings (p=0.002), Knowledge of Cooking Terms and Techniques (p

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Gilham MB. Vicker J. Peer involvement in the nutrition \u003cb\u003eeducation\u003c/b\u003e of college \u003cbr\u003e\nstudents. ... Impact of nutrition \u003cb\u003eeducation\u003c/b\u003e on female athletes. ... 395. \u003cb\u003ecooking\u003c/b\u003e \u003cbr\u003e\nclasses increase fruit and vegetable intake and food safety behaviors in youth \u003cbr\u003e\nand adults.

Professional Cooking (Unbranded), College Version with CD-ROM

Professional Cooking (Unbranded), College Version with CD-ROM
By:"Wayne Gisslen"
Published on 2006-06-30 by Wiley

9780471959465

Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today. Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations--including over 200 new photographs--highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content

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Professional Cooking (Unbranded), College Version

Professional Cooking (Unbranded), College Version
By:"Wayne Gisslen"
Published on 2006-04-14 by John Wiley & Sons

9780470073650

Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today. Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations--including over 200 new photographs--highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content

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Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look ...

Professional Cooking, College Version, 7th Edition

Professional Cooking, College Version, 7th Edition
By:"Wayne Gisslen"
Published on 2009-12-30 by Wiley Global Education

9781118049709

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. This new 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.

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Professional Cooking, College Version

Professional Cooking, College Version
By:"Wayne Gisslen"
Published on 2010-01-19 by John Wiley & Sons

9780470197523

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.

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Professional Cooking, Fourth Edition College and NRAEF Workbook Package

Professional Cooking, Fourth Edition College and NRAEF Workbook Package
By:"Wayne Gisslen","Mary Ellen Griffin","Le Cordon Bleu","National Restaurant Association Educational Foundation"
Published on 1999-10-13 by Wiley

9780471442387

A training resource for professional chefs covers everything from proper knife skills to methods for cooking meats and preparing sauces, sharing the theories behind basic techniques while providing one thousand recipes, complemented by demonstrative photographs.

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A training resource for professional chefs covers everything from proper knife skills to methods for cooking meats and preparing sauces, sharing the theories behind basic techniques while providing one thousand recipes, complemented by ...

Professional Cooking (includes College Text and NRAEF Workbook w/Exam)

Professional Cooking (includes College Text and NRAEF Workbook w/Exam)
By:"Wayne Gisslen","Le Cordon Bleu","NRA Educational Foundation"
Published on 2002-06-21 by Wiley

9780471237471

Cooking is the preparation of food for eating. Preparing food professionally is a skill that involves learning about ingredients, equipment, knife skills, and cooking techniques, and then applying them to the execution of recipes

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Cooking is the preparation of food for eating. Preparing food professionally is a skill that involves learning about ingredients, equipment, knife skills, and cooking techniques, and then applying them to the execution of recipes

Professional Cooking, College Version

Professional Cooking, College Version
By:"Wayne Gisslen"
Published on 2010-01-19 by John Wiley & Sons

9780470197523

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.

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This Book was ranked 3 by Google Books for keyword Cooking Methods.

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Professional Baking, College Version

Professional Baking, College Version
By:"Wayne Gisslen"
Published on 1994-12-12 by Wiley

9780471593010

For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.

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This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design.