Test Bank for Professional Cooking for Canadian Chefs (8th Edition) by Wayne Gisslen

By: Wayne Gisslen
ISBN-10: 1118636600
/ ISBN-13: 9781118636602

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Format: Downloadable ZIP Fille
Authors: Wayne Gisslen
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Table of contents:

Chapter 1: The Food Service Industry
Chapter 2: Sanitation and Safety
Chapter 3: Tools and Equipment
Chapter 4: Basic Principles of Cooking and Food Science
Chapter 5: Menus, Recipes, and Cost Management
Chapter 6: Nutrition
Chapter 7: Mise en Place
Chapter 8: Stocks and Sauces
Chapter 9: Soups
Chapter 10: Understanding Meats and Game
Chapter 11: Cooking Meats and Game
Chapter 12: Understanding Poultry and Game Birds
Chapter 13: Cooking Poultry and Game Birds
Chapter 14: Understanding Fish and Shellfish
Chapter 15: Cooking Fish and Shellfish
Chapter 16: Understanding Vegetables
Chapter 17: Cooking Vegetables
Chapter 18: Potatoes
Chapter 19: Legumes, Grains, Pasta, and Other Starches
Chapter 20: Cooking for Vegetarian Diets
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: Sausages and Cured Foods
Chapter 27: Pâtés, Terrines, and Other Cold Foods
Chapter 28: Food Presentation and Garnish
Chapter 29: Bakeshop Production: Basic Principles and Ingredients
Chapter 30: Yeast Products
Chapter 31: Quick Breads
Chapter 32: Cakes and Icings
Chapter 33: Cookies
Chapter 34: Pies and Pastries
Chapter 35: 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

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