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Life as a Culinary Management Student: A Professional Game-Changer?

Life as a Culinary Management Student: A Professional Game-Changer?


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By Grace Reynolds, Culinary Management Student

As a general rule of thumb, the anticipation of a new experience comes with a heavy dose of expectations. Be it your first trip to a foreign country, a new job or a first date, it's easy to construct a romanticized notion of “what could be” before even setting foot in the airport, office or restaurant. But how often does reality actually meet our expectations?

Personally, I try not to get too excited about new opportunities. My optimistic daydreams have resulted in disappointment on many occasions, some worse than others. So in the days leading up to September 29th (my first day in ICE's Culinary Management program), I made every effort to keep my expectations in check. Even as ICE alums raved to me about their experience in the program—how it helped them reach their professional goals, changed the way they think, gave them the tools to succeed in the restaurant industry—I tried to stay pragmatic. If this program was really the professional game-changer they suggested, it would still have to prove itself to me first.


Professional Cooking, 9th Edition

Professional Cooking, 9 th 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. 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 foundations of success in the kitchen, and the development of manual skills to apply this knowledge.

Want to learn more about WileyPLUS? Click Here

Hear from our Authors

Recipe management system helps students apply concepts to everyday life.

The CulinarE-Companion TM Recipe Management Software is a web-based database of recipes included with the course, accessible from any device&rsquos browser, whether a laptop, desktop, tablet, or mobile device. With CulinarE-Companion TM , students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa, print, and share recipes. Users can also add their own recipes and create and revise shopping lists.

Technique videos enhance the learning experience.

Nearly 200 technique videos that clearly demonstrate essential kitchen skills are readily available in WileyPLUS. These videos can be used for study prior to class, for review, or as a step-by-step demonstration before lab.

Math Tutor Animations help students learn common math used while baking.

Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises.

Features Include

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking&mdashall published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

  1. The Food-Service Industry
  2. Sanitation and Safety
  3. Tools and Equipment
  4. Menu, Recipes, and Cost Management
  5. Nutrition
  6. Basic Principles of Cooking and Food Science
  7. Mise en Place
  8. Stocks
  9. Sauces
  10. Soups
  11. Understanding Vegetables
  12. Cooking Vegetables
  13. Potatoes
  14. Legumes, Grains, Pasta, and Other Starches
  15. Cooking Methods for Meat, Poultry, and Fish
  16. Understanding Meats and Game
  17. Cooking Meats and Game
  18. Understanding Poultry and Game Birds
  19. Cooking Poultry and Game Birds
  20. Understanding Fish and Shellfish
  21. Cooking Fish and Shellfish
  22. Salad Dressings and Salads
  23. Sandwiches
  24. Hors D&rsquoOeuvres
  25. Breakfast Preparation
  26. Dairy and Beverages
  27. Cooking for Vegetarian Diets
  28. Sausages and Cured Food
  29. Pates, Terrines, and Other Cold Foods
  30. Food Presentation
  31. Bakeshop Production: Basic Principles and Ingredients
  32. Yeast Products
  33. Quick Breads
  34. Cakes and Icings
  35. Cookies
  36. Pies and Pastries
  37. Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors

Appendix 2: Standard Can Sizes

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

Appendix 4: Kitchen Math Exercises: Metric Versions

Appendix 5: Eggs and Safety

Wiley Team for Success. Dedicated to Student Achievement.

The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.


Professional Cooking, 9th Edition

Professional Cooking, 9 th 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. 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 foundations of success in the kitchen, and the development of manual skills to apply this knowledge.

Want to learn more about WileyPLUS? Click Here

Hear from our Authors

Recipe management system helps students apply concepts to everyday life.

The CulinarE-Companion TM Recipe Management Software is a web-based database of recipes included with the course, accessible from any device&rsquos browser, whether a laptop, desktop, tablet, or mobile device. With CulinarE-Companion TM , students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa, print, and share recipes. Users can also add their own recipes and create and revise shopping lists.

Technique videos enhance the learning experience.

Nearly 200 technique videos that clearly demonstrate essential kitchen skills are readily available in WileyPLUS. These videos can be used for study prior to class, for review, or as a step-by-step demonstration before lab.

Math Tutor Animations help students learn common math used while baking.

Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises.

Features Include

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking&mdashall published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

  1. The Food-Service Industry
  2. Sanitation and Safety
  3. Tools and Equipment
  4. Menu, Recipes, and Cost Management
  5. Nutrition
  6. Basic Principles of Cooking and Food Science
  7. Mise en Place
  8. Stocks
  9. Sauces
  10. Soups
  11. Understanding Vegetables
  12. Cooking Vegetables
  13. Potatoes
  14. Legumes, Grains, Pasta, and Other Starches
  15. Cooking Methods for Meat, Poultry, and Fish
  16. Understanding Meats and Game
  17. Cooking Meats and Game
  18. Understanding Poultry and Game Birds
  19. Cooking Poultry and Game Birds
  20. Understanding Fish and Shellfish
  21. Cooking Fish and Shellfish
  22. Salad Dressings and Salads
  23. Sandwiches
  24. Hors D&rsquoOeuvres
  25. Breakfast Preparation
  26. Dairy and Beverages
  27. Cooking for Vegetarian Diets
  28. Sausages and Cured Food
  29. Pates, Terrines, and Other Cold Foods
  30. Food Presentation
  31. Bakeshop Production: Basic Principles and Ingredients
  32. Yeast Products
  33. Quick Breads
  34. Cakes and Icings
  35. Cookies
  36. Pies and Pastries
  37. Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors

Appendix 2: Standard Can Sizes

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

Appendix 4: Kitchen Math Exercises: Metric Versions

Appendix 5: Eggs and Safety

Wiley Team for Success. Dedicated to Student Achievement.

The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.


Professional Cooking, 9th Edition

Professional Cooking, 9 th 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. 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 foundations of success in the kitchen, and the development of manual skills to apply this knowledge.

Want to learn more about WileyPLUS? Click Here

Hear from our Authors

Recipe management system helps students apply concepts to everyday life.

The CulinarE-Companion TM Recipe Management Software is a web-based database of recipes included with the course, accessible from any device&rsquos browser, whether a laptop, desktop, tablet, or mobile device. With CulinarE-Companion TM , students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa, print, and share recipes. Users can also add their own recipes and create and revise shopping lists.

Technique videos enhance the learning experience.

Nearly 200 technique videos that clearly demonstrate essential kitchen skills are readily available in WileyPLUS. These videos can be used for study prior to class, for review, or as a step-by-step demonstration before lab.

Math Tutor Animations help students learn common math used while baking.

Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises.

Features Include

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking&mdashall published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

  1. The Food-Service Industry
  2. Sanitation and Safety
  3. Tools and Equipment
  4. Menu, Recipes, and Cost Management
  5. Nutrition
  6. Basic Principles of Cooking and Food Science
  7. Mise en Place
  8. Stocks
  9. Sauces
  10. Soups
  11. Understanding Vegetables
  12. Cooking Vegetables
  13. Potatoes
  14. Legumes, Grains, Pasta, and Other Starches
  15. Cooking Methods for Meat, Poultry, and Fish
  16. Understanding Meats and Game
  17. Cooking Meats and Game
  18. Understanding Poultry and Game Birds
  19. Cooking Poultry and Game Birds
  20. Understanding Fish and Shellfish
  21. Cooking Fish and Shellfish
  22. Salad Dressings and Salads
  23. Sandwiches
  24. Hors D&rsquoOeuvres
  25. Breakfast Preparation
  26. Dairy and Beverages
  27. Cooking for Vegetarian Diets
  28. Sausages and Cured Food
  29. Pates, Terrines, and Other Cold Foods
  30. Food Presentation
  31. Bakeshop Production: Basic Principles and Ingredients
  32. Yeast Products
  33. Quick Breads
  34. Cakes and Icings
  35. Cookies
  36. Pies and Pastries
  37. Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors

Appendix 2: Standard Can Sizes

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

Appendix 4: Kitchen Math Exercises: Metric Versions

Appendix 5: Eggs and Safety

Wiley Team for Success. Dedicated to Student Achievement.

The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.


Professional Cooking, 9th Edition

Professional Cooking, 9 th 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. 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 foundations of success in the kitchen, and the development of manual skills to apply this knowledge.

Want to learn more about WileyPLUS? Click Here

Hear from our Authors

Recipe management system helps students apply concepts to everyday life.

The CulinarE-Companion TM Recipe Management Software is a web-based database of recipes included with the course, accessible from any device&rsquos browser, whether a laptop, desktop, tablet, or mobile device. With CulinarE-Companion TM , students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa, print, and share recipes. Users can also add their own recipes and create and revise shopping lists.

Technique videos enhance the learning experience.

Nearly 200 technique videos that clearly demonstrate essential kitchen skills are readily available in WileyPLUS. These videos can be used for study prior to class, for review, or as a step-by-step demonstration before lab.

Math Tutor Animations help students learn common math used while baking.

Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises.

Features Include

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking&mdashall published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

  1. The Food-Service Industry
  2. Sanitation and Safety
  3. Tools and Equipment
  4. Menu, Recipes, and Cost Management
  5. Nutrition
  6. Basic Principles of Cooking and Food Science
  7. Mise en Place
  8. Stocks
  9. Sauces
  10. Soups
  11. Understanding Vegetables
  12. Cooking Vegetables
  13. Potatoes
  14. Legumes, Grains, Pasta, and Other Starches
  15. Cooking Methods for Meat, Poultry, and Fish
  16. Understanding Meats and Game
  17. Cooking Meats and Game
  18. Understanding Poultry and Game Birds
  19. Cooking Poultry and Game Birds
  20. Understanding Fish and Shellfish
  21. Cooking Fish and Shellfish
  22. Salad Dressings and Salads
  23. Sandwiches
  24. Hors D&rsquoOeuvres
  25. Breakfast Preparation
  26. Dairy and Beverages
  27. Cooking for Vegetarian Diets
  28. Sausages and Cured Food
  29. Pates, Terrines, and Other Cold Foods
  30. Food Presentation
  31. Bakeshop Production: Basic Principles and Ingredients
  32. Yeast Products
  33. Quick Breads
  34. Cakes and Icings
  35. Cookies
  36. Pies and Pastries
  37. Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors

Appendix 2: Standard Can Sizes

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

Appendix 4: Kitchen Math Exercises: Metric Versions

Appendix 5: Eggs and Safety

Wiley Team for Success. Dedicated to Student Achievement.

The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.


Professional Cooking, 9th Edition

Professional Cooking, 9 th 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. 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 foundations of success in the kitchen, and the development of manual skills to apply this knowledge.

Want to learn more about WileyPLUS? Click Here

Hear from our Authors

Recipe management system helps students apply concepts to everyday life.

The CulinarE-Companion TM Recipe Management Software is a web-based database of recipes included with the course, accessible from any device&rsquos browser, whether a laptop, desktop, tablet, or mobile device. With CulinarE-Companion TM , students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa, print, and share recipes. Users can also add their own recipes and create and revise shopping lists.

Technique videos enhance the learning experience.

Nearly 200 technique videos that clearly demonstrate essential kitchen skills are readily available in WileyPLUS. These videos can be used for study prior to class, for review, or as a step-by-step demonstration before lab.

Math Tutor Animations help students learn common math used while baking.

Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises.

Features Include

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking&mdashall published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

  1. The Food-Service Industry
  2. Sanitation and Safety
  3. Tools and Equipment
  4. Menu, Recipes, and Cost Management
  5. Nutrition
  6. Basic Principles of Cooking and Food Science
  7. Mise en Place
  8. Stocks
  9. Sauces
  10. Soups
  11. Understanding Vegetables
  12. Cooking Vegetables
  13. Potatoes
  14. Legumes, Grains, Pasta, and Other Starches
  15. Cooking Methods for Meat, Poultry, and Fish
  16. Understanding Meats and Game
  17. Cooking Meats and Game
  18. Understanding Poultry and Game Birds
  19. Cooking Poultry and Game Birds
  20. Understanding Fish and Shellfish
  21. Cooking Fish and Shellfish
  22. Salad Dressings and Salads
  23. Sandwiches
  24. Hors D&rsquoOeuvres
  25. Breakfast Preparation
  26. Dairy and Beverages
  27. Cooking for Vegetarian Diets
  28. Sausages and Cured Food
  29. Pates, Terrines, and Other Cold Foods
  30. Food Presentation
  31. Bakeshop Production: Basic Principles and Ingredients
  32. Yeast Products
  33. Quick Breads
  34. Cakes and Icings
  35. Cookies
  36. Pies and Pastries
  37. Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors

Appendix 2: Standard Can Sizes

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

Appendix 4: Kitchen Math Exercises: Metric Versions

Appendix 5: Eggs and Safety

Wiley Team for Success. Dedicated to Student Achievement.

The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.


Professional Cooking, 9th Edition

Professional Cooking, 9 th 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. 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 foundations of success in the kitchen, and the development of manual skills to apply this knowledge.

Want to learn more about WileyPLUS? Click Here

Hear from our Authors

Recipe management system helps students apply concepts to everyday life.

The CulinarE-Companion TM Recipe Management Software is a web-based database of recipes included with the course, accessible from any device&rsquos browser, whether a laptop, desktop, tablet, or mobile device. With CulinarE-Companion TM , students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa, print, and share recipes. Users can also add their own recipes and create and revise shopping lists.

Technique videos enhance the learning experience.

Nearly 200 technique videos that clearly demonstrate essential kitchen skills are readily available in WileyPLUS. These videos can be used for study prior to class, for review, or as a step-by-step demonstration before lab.

Math Tutor Animations help students learn common math used while baking.

Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises.

Features Include

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking&mdashall published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

  1. The Food-Service Industry
  2. Sanitation and Safety
  3. Tools and Equipment
  4. Menu, Recipes, and Cost Management
  5. Nutrition
  6. Basic Principles of Cooking and Food Science
  7. Mise en Place
  8. Stocks
  9. Sauces
  10. Soups
  11. Understanding Vegetables
  12. Cooking Vegetables
  13. Potatoes
  14. Legumes, Grains, Pasta, and Other Starches
  15. Cooking Methods for Meat, Poultry, and Fish
  16. Understanding Meats and Game
  17. Cooking Meats and Game
  18. Understanding Poultry and Game Birds
  19. Cooking Poultry and Game Birds
  20. Understanding Fish and Shellfish
  21. Cooking Fish and Shellfish
  22. Salad Dressings and Salads
  23. Sandwiches
  24. Hors D&rsquoOeuvres
  25. Breakfast Preparation
  26. Dairy and Beverages
  27. Cooking for Vegetarian Diets
  28. Sausages and Cured Food
  29. Pates, Terrines, and Other Cold Foods
  30. Food Presentation
  31. Bakeshop Production: Basic Principles and Ingredients
  32. Yeast Products
  33. Quick Breads
  34. Cakes and Icings
  35. Cookies
  36. Pies and Pastries
  37. Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors

Appendix 2: Standard Can Sizes

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

Appendix 4: Kitchen Math Exercises: Metric Versions

Appendix 5: Eggs and Safety

Wiley Team for Success. Dedicated to Student Achievement.

The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.


Professional Cooking, 9th Edition

Professional Cooking, 9 th 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. 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 foundations of success in the kitchen, and the development of manual skills to apply this knowledge.

Want to learn more about WileyPLUS? Click Here

Hear from our Authors

Recipe management system helps students apply concepts to everyday life.

The CulinarE-Companion TM Recipe Management Software is a web-based database of recipes included with the course, accessible from any device&rsquos browser, whether a laptop, desktop, tablet, or mobile device. With CulinarE-Companion TM , students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa, print, and share recipes. Users can also add their own recipes and create and revise shopping lists.

Technique videos enhance the learning experience.

Nearly 200 technique videos that clearly demonstrate essential kitchen skills are readily available in WileyPLUS. These videos can be used for study prior to class, for review, or as a step-by-step demonstration before lab.

Math Tutor Animations help students learn common math used while baking.

Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises.

Features Include

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking&mdashall published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

  1. The Food-Service Industry
  2. Sanitation and Safety
  3. Tools and Equipment
  4. Menu, Recipes, and Cost Management
  5. Nutrition
  6. Basic Principles of Cooking and Food Science
  7. Mise en Place
  8. Stocks
  9. Sauces
  10. Soups
  11. Understanding Vegetables
  12. Cooking Vegetables
  13. Potatoes
  14. Legumes, Grains, Pasta, and Other Starches
  15. Cooking Methods for Meat, Poultry, and Fish
  16. Understanding Meats and Game
  17. Cooking Meats and Game
  18. Understanding Poultry and Game Birds
  19. Cooking Poultry and Game Birds
  20. Understanding Fish and Shellfish
  21. Cooking Fish and Shellfish
  22. Salad Dressings and Salads
  23. Sandwiches
  24. Hors D&rsquoOeuvres
  25. Breakfast Preparation
  26. Dairy and Beverages
  27. Cooking for Vegetarian Diets
  28. Sausages and Cured Food
  29. Pates, Terrines, and Other Cold Foods
  30. Food Presentation
  31. Bakeshop Production: Basic Principles and Ingredients
  32. Yeast Products
  33. Quick Breads
  34. Cakes and Icings
  35. Cookies
  36. Pies and Pastries
  37. Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors

Appendix 2: Standard Can Sizes

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

Appendix 4: Kitchen Math Exercises: Metric Versions

Appendix 5: Eggs and Safety

Wiley Team for Success. Dedicated to Student Achievement.

The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.


Professional Cooking, 9th Edition

Professional Cooking, 9 th 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. 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 foundations of success in the kitchen, and the development of manual skills to apply this knowledge.

Want to learn more about WileyPLUS? Click Here

Hear from our Authors

Recipe management system helps students apply concepts to everyday life.

The CulinarE-Companion TM Recipe Management Software is a web-based database of recipes included with the course, accessible from any device&rsquos browser, whether a laptop, desktop, tablet, or mobile device. With CulinarE-Companion TM , students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa, print, and share recipes. Users can also add their own recipes and create and revise shopping lists.

Technique videos enhance the learning experience.

Nearly 200 technique videos that clearly demonstrate essential kitchen skills are readily available in WileyPLUS. These videos can be used for study prior to class, for review, or as a step-by-step demonstration before lab.

Math Tutor Animations help students learn common math used while baking.

Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises.

Features Include

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking&mdashall published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

  1. The Food-Service Industry
  2. Sanitation and Safety
  3. Tools and Equipment
  4. Menu, Recipes, and Cost Management
  5. Nutrition
  6. Basic Principles of Cooking and Food Science
  7. Mise en Place
  8. Stocks
  9. Sauces
  10. Soups
  11. Understanding Vegetables
  12. Cooking Vegetables
  13. Potatoes
  14. Legumes, Grains, Pasta, and Other Starches
  15. Cooking Methods for Meat, Poultry, and Fish
  16. Understanding Meats and Game
  17. Cooking Meats and Game
  18. Understanding Poultry and Game Birds
  19. Cooking Poultry and Game Birds
  20. Understanding Fish and Shellfish
  21. Cooking Fish and Shellfish
  22. Salad Dressings and Salads
  23. Sandwiches
  24. Hors D&rsquoOeuvres
  25. Breakfast Preparation
  26. Dairy and Beverages
  27. Cooking for Vegetarian Diets
  28. Sausages and Cured Food
  29. Pates, Terrines, and Other Cold Foods
  30. Food Presentation
  31. Bakeshop Production: Basic Principles and Ingredients
  32. Yeast Products
  33. Quick Breads
  34. Cakes and Icings
  35. Cookies
  36. Pies and Pastries
  37. Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors

Appendix 2: Standard Can Sizes

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

Appendix 4: Kitchen Math Exercises: Metric Versions

Appendix 5: Eggs and Safety

Wiley Team for Success. Dedicated to Student Achievement.

The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.


Professional Cooking, 9th Edition

Professional Cooking, 9 th 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. 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 foundations of success in the kitchen, and the development of manual skills to apply this knowledge.

Want to learn more about WileyPLUS? Click Here

Hear from our Authors

Recipe management system helps students apply concepts to everyday life.

The CulinarE-Companion TM Recipe Management Software is a web-based database of recipes included with the course, accessible from any device&rsquos browser, whether a laptop, desktop, tablet, or mobile device. With CulinarE-Companion TM , students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa, print, and share recipes. Users can also add their own recipes and create and revise shopping lists.

Technique videos enhance the learning experience.

Nearly 200 technique videos that clearly demonstrate essential kitchen skills are readily available in WileyPLUS. These videos can be used for study prior to class, for review, or as a step-by-step demonstration before lab.

Math Tutor Animations help students learn common math used while baking.

Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises.

Features Include

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking&mdashall published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

  1. The Food-Service Industry
  2. Sanitation and Safety
  3. Tools and Equipment
  4. Menu, Recipes, and Cost Management
  5. Nutrition
  6. Basic Principles of Cooking and Food Science
  7. Mise en Place
  8. Stocks
  9. Sauces
  10. Soups
  11. Understanding Vegetables
  12. Cooking Vegetables
  13. Potatoes
  14. Legumes, Grains, Pasta, and Other Starches
  15. Cooking Methods for Meat, Poultry, and Fish
  16. Understanding Meats and Game
  17. Cooking Meats and Game
  18. Understanding Poultry and Game Birds
  19. Cooking Poultry and Game Birds
  20. Understanding Fish and Shellfish
  21. Cooking Fish and Shellfish
  22. Salad Dressings and Salads
  23. Sandwiches
  24. Hors D&rsquoOeuvres
  25. Breakfast Preparation
  26. Dairy and Beverages
  27. Cooking for Vegetarian Diets
  28. Sausages and Cured Food
  29. Pates, Terrines, and Other Cold Foods
  30. Food Presentation
  31. Bakeshop Production: Basic Principles and Ingredients
  32. Yeast Products
  33. Quick Breads
  34. Cakes and Icings
  35. Cookies
  36. Pies and Pastries
  37. Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors

Appendix 2: Standard Can Sizes

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

Appendix 4: Kitchen Math Exercises: Metric Versions

Appendix 5: Eggs and Safety

Wiley Team for Success. Dedicated to Student Achievement.

The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.


Professional Cooking, 9th Edition

Professional Cooking, 9 th 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. 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 foundations of success in the kitchen, and the development of manual skills to apply this knowledge.

Want to learn more about WileyPLUS? Click Here

Hear from our Authors

Recipe management system helps students apply concepts to everyday life.

The CulinarE-Companion TM Recipe Management Software is a web-based database of recipes included with the course, accessible from any device&rsquos browser, whether a laptop, desktop, tablet, or mobile device. With CulinarE-Companion TM , students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa, print, and share recipes. Users can also add their own recipes and create and revise shopping lists.

Technique videos enhance the learning experience.

Nearly 200 technique videos that clearly demonstrate essential kitchen skills are readily available in WileyPLUS. These videos can be used for study prior to class, for review, or as a step-by-step demonstration before lab.

Math Tutor Animations help students learn common math used while baking.

Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises.

Features Include

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking&mdashall published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

  1. The Food-Service Industry
  2. Sanitation and Safety
  3. Tools and Equipment
  4. Menu, Recipes, and Cost Management
  5. Nutrition
  6. Basic Principles of Cooking and Food Science
  7. Mise en Place
  8. Stocks
  9. Sauces
  10. Soups
  11. Understanding Vegetables
  12. Cooking Vegetables
  13. Potatoes
  14. Legumes, Grains, Pasta, and Other Starches
  15. Cooking Methods for Meat, Poultry, and Fish
  16. Understanding Meats and Game
  17. Cooking Meats and Game
  18. Understanding Poultry and Game Birds
  19. Cooking Poultry and Game Birds
  20. Understanding Fish and Shellfish
  21. Cooking Fish and Shellfish
  22. Salad Dressings and Salads
  23. Sandwiches
  24. Hors D&rsquoOeuvres
  25. Breakfast Preparation
  26. Dairy and Beverages
  27. Cooking for Vegetarian Diets
  28. Sausages and Cured Food
  29. Pates, Terrines, and Other Cold Foods
  30. Food Presentation
  31. Bakeshop Production: Basic Principles and Ingredients
  32. Yeast Products
  33. Quick Breads
  34. Cakes and Icings
  35. Cookies
  36. Pies and Pastries
  37. Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors

Appendix 2: Standard Can Sizes

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

Appendix 4: Kitchen Math Exercises: Metric Versions

Appendix 5: Eggs and Safety

Wiley Team for Success. Dedicated to Student Achievement.

The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.