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Professional Cooking by Gisslen, Wayne
by Gisslen, Wayne | HC | Acceptable
ThriftBooks
- （3697741）
US $9.31
大約HK$ 72.53
狀況：
“Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend ”... 閱讀更多內容關於物品狀況
尚可
書籍有明顯的磨損。封面可能存在損壞但不影響完整性。封皮可能略微受損但依舊完整無缺。可能存在留白書寫文字、標注和標記文字，但沒有缺頁或任何會對文字的清晰度或可理解性造成影響。
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運費：
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所在地：Aurora, Illinois, 美國
送達日期：
估計於 9月26日, 四至 9月28日, 六之間送達 運送地點 43230
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安心購物
物品細節
- 物品狀況
- 尚可
- 賣家備註
- Binding
- Hardcover
- Weight
- 6 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 1118636724
- Subject Area
- Cooking, Business & Economics
- Publication Name
- Professional Cooking
- Publisher
- Houghton Mifflin Harcourt Publishing Company
- Item Length
- 11 in
- Subject
- Methods / Quantity, Industries / Food Industry, Methods / Professional
- Publication Year
- 2019
- Series
- Gisslen, Cooking, Eighth Edition Ser.
- Type
- Study Guide
- Format
- Hardcover
- Language
- English
- Item Height
- 1.7 in
- Educational Level
- High School, Elementary School
- Item Weight
- 15.9 Oz
- Item Width
- 8.5 in
- Number of Pages
- 1072 Pages
關於產品
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
1118636724
ISBN-13
9781118636725
eBay Product ID (ePID)
167454957
Product Key Features
Educational Level
High School, Elementary School
Number of Pages
1072 Pages
Language
English
Publication Name
Professional Cooking
Publication Year
2019
Subject
Methods / Quantity, Industries / Food Industry, Methods / Professional
Type
Study Guide
Subject Area
Cooking, Business & Economics
Series
Gisslen, Cooking, Eighth Edition Ser.
Format
Hardcover
Dimensions
Item Height
1.7 in
Item Weight
15.9 Oz
Item Length
11 in
Item Width
8.5 in
Additional Product Features
Edition Number
8
Intended Audience
Elementary/High School
Dewey Edition
22
Grade From
Ninth Grade
Illustrated
Yes
Grade To
Twelfth Grade
Dewey Decimal
641.5/7
Table Of Content
Chapter 1: The Food-Service Industry Chapter 2: Sanitation and Safety Chapter 3: Tools and Equipment Chapter 4: Menus, Recipes, and Cost Management Chapter 5: Nutrition Chapter 6: Basic Principles of Cooking and Food Science Chapter 7: Mise en Place Chapter 8: Stocks and Sauces Chapter 9: Soups Chapter 10: Understanding Vegetables Chapter 11: Cooking Vegetables Chapter 12: Potatoes Chapter 13: Legumes, Grains, Pasta, and Other Starches Chapter 14: Cooking Methods for Meat, Poultry, and Fish Chapter 15: Understanding Meats and Game Chapter 16: Cooking Meats and Game Chapter 17: Understanding Poultry and Game Birds Chapter 18: Cooking Poultry and Game Birds Chapter 19: Understanding Fish and Shellfish Chapter 20: Cooking Fish and Shellfish Chapter 21: Salad Dressings and Salads Chapter 22: Sandwiches Chapter 23: Hors d'Oeuvres Chapter 24: Breakfast Preparation Chapter 25: Dairy and Beverages Chapter 26: Cooking for Vegetarian Diets Chapter 27: Sausages and Cured Foods Chapter 28: P'tés, Terrines, and Other Cold Foods Chapter 29: Food Presentation Chapter 30: Bakeshop Production: Basic Principles and Ingredients Chapter 31: Yeast Products Chapter 32: Quick Breads Chapter 33: Cakes and Icings Chapter 34: Cookies Chapter 35: Pies and Pastries Chapter 36: 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. Bibliography. Glossary and Cooking Vocabular.
Synopsis
Professional Cooking, 8th 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. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen., Professional Cooking, 8th 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.
LC Classification Number
TX820.G54 2014
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4***6 (26)- 買家留下的信用評價。
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Item as described. Will buy again. Thank you.
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Second page of this used book was very wrinkled.
l***u (476)- 買家留下的信用評價。
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Thanks for the good seller experience, probably would not order another acceptable book.  Lots of writing in it. But happy to have the copy of the book.