Professional Baking 6e + WileyPLUS Registration Card PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Professional Baking 6e + WileyPLUS Registration Card PDF full book. Access full book title Professional Baking 6e + WileyPLUS Registration Card by Wayne Gisslen. Download full books in PDF and EPUB format.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118288658
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
This package includes a copy of ISBN 9781118254363 and a registration code for the WileyPLUS course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS registration cards are only included with new products. Used and rental products may not include WileyPLUS registration cards. Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118288658
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
This package includes a copy of ISBN 9781118254363 and a registration code for the WileyPLUS course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS registration cards are only included with new products. Used and rental products may not include WileyPLUS registration cards. Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
Get Book Here
Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1119148480
Category : Cooking
Languages : en
Pages : 114
Get Book Here
Book Description
This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118254363
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471245636
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
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.
Author: John T. Tansey
Publisher: John Wiley & Sons
ISBN: 1119610559
Category : Science
Languages : en
Pages : 994
Get Book Here
Book Description
Biochemistry: An Integrative Approach with Expanded Topics is addressed to premed, biochemistry, and life science majors taking a two-semester biochemistry course. This version includes all 25 chapters, offering a holistic approach to learning biochemistry. An integrated, skill-focused approach to the study of biochemistry and metabolism Biochemistry integrates subjects of interest to undergraduates majoring in premed, biochemistry, life science, and beyond, while preserving a chemical perspective. Respected biochemistry educator John Tansey takes a unique approach to the subject matter, emphasizing problem solving and critical thinking over rote memorization. Key concepts such as metabolism, are introduced and then revisited and cross-referenced throughout the text to establish pattern recognition and help students commit their new knowledge to long-term memory. As part of WileyPLUS, Biochemistry includes access to video walkthroughs of worked problems, interactive elements, and expanded end-of-chapter problems with a wide range of subject matter and difficulty. Students will have access to both qualitative and quantitative worked problems, and videos model the biochemical reasoning students will need to master. This approach helps students learn to analyze data and make critical assessments of experiments—key skills for success across scientific disciplines. Introduces students in scientific majors to the basics of biochemistry and metabolism Integrates and synthesizes topics throughout the text, allowing students to learn through repetition and pattern recognition Emphasizes problem solving and reasoning skills essential to life sciences, including data analysis and research assessment Provides access to video walkthroughs of worked problems, interactive features, and additional study material through WileyPLUS This volume covers DNA, RNA, gene regulation, synthetic proteins, omics, plant biochemistry, and more. With this text, students studying a range of disciplines are empowered to develop a lasting foundation in biochemistry and metabolism that will serve them as they advance through their careers.
Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119524997
Category : Technology & Engineering
Languages : en
Pages : 469
Get Book Here
Book Description
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Author: Paul C. Krause
Publisher: John Wiley & Sons
ISBN: 111802429X
Category : Technology & Engineering
Languages : en
Pages : 693
Get Book Here
Book Description
Introducing a new edition of the popular reference on machine analysis Now in a fully revised and expanded edition, this widely used reference on machine analysis boasts many changes designed to address the varied needs of engineers in the electric machinery, electric drives, and electric power industries. The authors draw on their own extensive research efforts, bringing all topics up to date and outlining a variety of new approaches they have developed over the past decade. Focusing on reference frame theory that has been at the core of this work since the first edition, this volume goes a step further, introducing new material relevant to machine design along with numerous techniques for making the derivation of equations more direct and easy to use. Coverage includes: Completely new chapters on winding functions and machine design that add a significant dimension not found in any other text A new formulation of machine equations for improving analysis and modeling of machines coupled to power electronic circuits Simplified techniques throughout, from the derivation of torque equations and synchronous machine analysis to the analysis of unbalanced operation A unique generalized approach to machine parameters identification A first-rate resource for engineers wishing to master cutting-edge techniques for machine analysis, Analysis of Electric Machinery and Drive Systems is also a highly useful guide for students in the field.
Author: Frank D. Conforti
Publisher: John Wiley & Sons
ISBN: 1118591399
Category : Technology & Engineering
Languages : en
Pages : 256
Get Book Here
Book Description
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
Author: Paul D. Kimmel
Publisher: Wiley
ISBN: 9780470536841
Category :
Languages : en
Pages : 856
Get Book Here
Book Description
