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Cooking Essentials for the New Professional Chef by Culinary Institute of America (CIA) Staff and Food and Beverage Institute Staff (1996, Hardcover)

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Product Information

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 readingHighlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluentlyFootnotes define terms that might be unfamiliar the first time they appear in textSelf-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving formatTables and Charts put important technical information at the students' fingertipsSidebars highlight professional development issues, techniques, kitchen management strategies, and historical contextChapter Summaries recap the lessons that should be masteredTo 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.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471287172
ISBN-13
9780471287179
eBay Product ID (ePID)
859179

Product Key Features

Author
Food and Beverage Institute Staff, Culinary Institute of America (Cia) Staff
Format
Hardcover
Language
English
Topic
Methods / Quantity, Methods / Professional
Publication Year
1996
Type
Textbook
Genre
Cooking
Number of Pages
816 Pages

Dimensions

Item Length
11.1in
Item Height
1.2in
Item Width
8.7in
Item Weight
67 Oz

Additional Product Features

Publication Name
Cooking Essentials for the New Professional Chef
Table of Content
The Professional Chef.Food and Kitchen Safety.Nutrition and Healthy Cooking.Equipment Identification.The Raw Ingredients.Mise en Place.Soups.Sauces.Dry-Heat Cooking Methods.Moist-Heat and Combination Cooking Techniques.Charcuterie and Garde-Manger.Baking and Pastry.Answer Key.
Copyright Date
1996
Dewey Decimal
641.5/7
Intended Audience
Scholarly & Professional
Dewey Edition
20
Illustrated
Yes

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Cooking Essentials for the New Professional Chef by Culinary Institute of America (CIA) Staff and Food and Beverage Institute Staff (1996, Hardcover)

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artículo 3 Cooking Essentials for the New Professional Chef by The Food and Beverage Ins

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artículo 5 Cooking Essentials Professional Chef Food and Beverage Institute Book Restaurant

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Dimensions

Additional Product Features

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