Professional Cooking 9th Edition with Food and Beverage Cost Control 6th Edition and Book of Yields 8th Edition for Penn State University Set PDF Download

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119548928
Category : Cooking
Languages : en
Pages :

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Author: Culinary Institute of America
Publisher: John Wiley & Sons
ISBN: 9781118122501
Category :
Languages : en
Pages : 0

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Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

Author: Francis T. Lynch
Publisher: John Wiley & Sons
ISBN: 0471745901
Category : Business & Economics
Languages : en
Pages : 318

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Book Description
For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists. This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.

Author: Wayne Gisslen
Publisher:
ISBN: 9781119211044
Category :
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118980439
Category : Cooking
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118455579
Category : Cooking
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 9781118011935
Category : Cooking
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1119399610
Category : Cooking
Languages : en
Pages : 1107

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The Ninth Edition ofProfessional Cooking 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 foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118131909
Category : Cooking
Languages : en
Pages :

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Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1118998707
Category : Cooking
Languages : en
Pages : 594

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Book Description
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.