{"product_id":"professional-cooking-with-ebook-access-code-isbn-9781394290208","title":"Professional Cooking, with eBook Access Code","description":"\u003cp\u003e\u003cb\u003eCLEAR, IN-DEPTH INSTRUCTION ON CRITICAL COOKING THEORIES AND TECHNIQUES FOR CULINARY STUDENTS\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThe Tenth Edition of \u003ci\u003e\u003cb\u003eProfessional Cooking\u003c\/b\u003e\u003c\/i\u003e reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. 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 fundamental skills to apply this knowledge. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eNEW TO THIS EDITION\u003c\/b\u003e \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eEmphasis on special diets including vegetarian, keto, high protein, and more\u003c\/li\u003e \u003cli\u003eTwo new appendices focused on kosher and halal ingredients and preparation\u003c\/li\u003e\n\u003cli\u003eAll recipes throughout the book reviewed and freshened\u003c\/li\u003e\n\u003cli\u003e Vegan recipes now clearly labeled for ease of planning\u003c\/li\u003e\n\u003cli\u003eSimplified metric to imperial (US) comparison to facilitate common measurements\u003c\/li\u003e\n\u003cli\u003e Baking recipes updated for consistency with the latest edition of \u003ci\u003eProfessional Baking\u003c\/i\u003e.\u003c\/li\u003e\n\u003cli\u003e Updated support material for instructors and students including PowerPoint slides, an Instructor’s Manual, Student Study Guide solutions, and test banks\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003cb\u003eAN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThis textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text. \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eInteractive Figures and Content:\u003c\/b\u003e Appearing throughout the enhanced e-text, interactive figures, visual learning activities, flashcards, and pop-up definitions facilitate the study of complex concepts and processes and help students retain important information. Even many of the simplest figures are interactive to encourage online readers to pause and absorb the information they present before scrolling on to additional reading.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eInteractive Practice Quizzes:\u003c\/b\u003e Each chapter includes a self-scoring \u003ci\u003ePractice Quiz\u003c\/i\u003e to help prepare for graded assignments and exams.\u003c\/li\u003e \u003cli\u003e\u003cb\u003e\u003ci\u003eCulinarE-Companion\u003c\/i\u003e Website:\u003c\/b\u003e\u003c\/li\u003e \u003cul\u003e\n\u003cli\u003eMore than 200 videos demonstrating cooking techniques, culinary math concepts, and common kitchen procedures\u003c\/li\u003e \u003cli\u003eEnhanced tools to manage recipes or calculate nutritional analyses and food costing\u003c\/li\u003e \u003cli\u003eAudio pronunciation guides for more than 1000 glossary terms\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003cb\u003eALSO BY THE AUTHOR OF PROFESSIONAL COOKING\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eProfessional Baking\u003c\/i\u003e\u003c\/b\u003e provides a comprehensive and reliable approach to the foundations of baking. Ideal for students and early-career professionals, this bestselling textbook delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. \u003c\/p\u003e\u003cp\u003ePreface xiv\u003c\/p\u003e \u003cp\u003eAcknowledgments xvii\u003c\/p\u003e \u003cp\u003eAbout CulinarE-Companion™ xxi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 The Food-Service Industry 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA History of Modern Food Service 2\u003c\/p\u003e \u003cp\u003eThe Organization of Modern Kitchens 10\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Sanitation and Safety 17\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFood Hazards 18\u003c\/p\u003e \u003cp\u003eManaging Food Safety 27\u003c\/p\u003e \u003cp\u003eManaging Workplace Safety 39\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Tools and Equipment 45\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCooking Equipment 46\u003c\/p\u003e \u003cp\u003eProcessing, Holding, And Storage Equipment 53\u003c\/p\u003e \u003cp\u003ePots, Pans, and Containers 58\u003c\/p\u003e \u003cp\u003eMeasuring Devices, Hand Tools, and Small Equipment 60\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Menus, Recipes, and Cost Management 67\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMenus 68\u003c\/p\u003e \u003cp\u003eRecipes 79\u003c\/p\u003e \u003cp\u003eMeasurement 83\u003c\/p\u003e \u003cp\u003eKitchen Math 87\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Nutrition 101\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eNutrients 102\u003c\/p\u003e \u003cp\u003eBalanced Diets and Menus 106\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Basic Principles of Cooking and Food Science 115\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eHeat and Food 116\u003c\/p\u003e \u003cp\u003eHeat Management 119\u003c\/p\u003e \u003cp\u003eCooking Methods 122\u003c\/p\u003e \u003cp\u003eEmulsions 130\u003c\/p\u003e \u003cp\u003eBuilding Flavor 131\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Mise En Place 145\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePlanning and Organizing Production 146\u003c\/p\u003e \u003cp\u003eUsing the Knife 149\u003c\/p\u003e \u003cp\u003eOther Mise En Place Tasks 157\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Stocks 165\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIngredients 166\u003c\/p\u003e \u003cp\u003eProcedures 170\u003c\/p\u003e \u003cp\u003eReductions and Glazes 179\u003c\/p\u003e \u003cp\u003eConvenience Bases 179\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Sauces 183\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSauce Structure 184\u003c\/p\u003e \u003cp\u003eSauce Families 192\u003c\/p\u003e \u003cp\u003eSauce Production 194\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Soups 241\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Soups 242\u003c\/p\u003e \u003cp\u003eClear Soups 244\u003c\/p\u003e \u003cp\u003eThickened Soups 254\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Understanding Vegetables 283\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eControlling Changes During Cooking 284\u003c\/p\u003e \u003cp\u003eGeneral Cooking And Quality Factors 289\u003c\/p\u003e \u003cp\u003eHandling Fresh Vegetables 291\u003c\/p\u003e \u003cp\u003eHandling Processed Vegetables 316\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Cooking Vegetables 321\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBoiling and Steaming 322\u003c\/p\u003e \u003cp\u003eSautéing and Pan-frying 337\u003c\/p\u003e \u003cp\u003eBraising 342\u003c\/p\u003e \u003cp\u003eBaking 346\u003c\/p\u003e \u003cp\u003eBroiling and Grilling 352\u003c\/p\u003e \u003cp\u003eDeep-frying 355\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Potatoes 361\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Potatoes 362\u003c\/p\u003e \u003cp\u003eCooking Potatoes 365\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Legumes, Grains, Pasta, And other Starches 383\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDried Legumes 384\u003c\/p\u003e \u003cp\u003eGrains 392\u003c\/p\u003e \u003cp\u003ePasta, Noodles, and Dumplings 410\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Cooking Methods for Meat, Poultry, and Fish 429\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRoasting and Baking 430\u003c\/p\u003e \u003cp\u003eBarbecuing 43\u003c\/p\u003e \u003cp\u003eBroiling and Grilling 440\u003c\/p\u003e \u003cp\u003eSautéing 442\u003c\/p\u003e \u003cp\u003ePan-frying 446\u003c\/p\u003e \u003cp\u003eDeep-frying 448\u003c\/p\u003e \u003cp\u003eSimmering and Submersion Poaching 450\u003c\/p\u003e \u003cp\u003eShallow Poaching 453\u003c\/p\u003e \u003cp\u003eSteaming 456\u003c\/p\u003e \u003cp\u003eBraising 457\u003c\/p\u003e \u003cp\u003eSous Vide Cooking 462\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Understanding Meats and Game 467\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eComposition and Structure 468\u003c\/p\u003e \u003cp\u003eBasic Quality Factors 469\u003c\/p\u003e \u003cp\u003eThe Basic Cuts 472\u003c\/p\u003e \u003cp\u003eMeat Selection, Fabrication, And Storage 480\u003c\/p\u003e \u003cp\u003eCooking and Handling Meats 486\u003c\/p\u003e \u003cp\u003eVariety Meats, Game, and Specialty Meats 494\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Cooking Meats and Game 503\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRoasting, Baking, and Barbecuing 504\u003c\/p\u003e \u003cp\u003eBroiling, Grilling, and Pan-broiling 517\u003c\/p\u003e \u003cp\u003eSautéing and PAN-Frying 522\u003c\/p\u003e \u003cp\u003eSimmering, Submersion Poaching, Steaming, And Sous Vide 527\u003c\/p\u003e \u003cp\u003eBraising 533\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Understanding Poultry and Game Birds 543\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIdentification 544\u003c\/p\u003e \u003cp\u003eHandling and Cooking 550\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Cooking Poultry And Game Birds 557\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRoasting and Baking 558\u003c\/p\u003e \u003cp\u003eBroiling and Grilling 569\u003c\/p\u003e \u003cp\u003eSautéing, Pan-frying, And Deep-frying 576\u003c\/p\u003e \u003cp\u003eSimmering, Submersion Poaching, Steaming, and Sous Vide 586\u003c\/p\u003e \u003cp\u003eBraising 595\u003c\/p\u003e \u003cp\u003eDressings and Stuffings 601\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Understanding Fish And Shellfish 605\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFin Fish: Varieties, Market Forms, and Fabrication 606\u003c\/p\u003e \u003cp\u003eHandling and Cooking 616\u003c\/p\u003e \u003cp\u003eShellfish: Mollusks and Cephalopods 620\u003c\/p\u003e \u003cp\u003eShellfish: Crustaceans And other Seafood 626\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Cooking Fish and Shellfish 635\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBaking 636\u003c\/p\u003e \u003cp\u003eBroiling and Grilling 642\u003c\/p\u003e \u003cp\u003eSautéing and Pan-frying 648\u003c\/p\u003e \u003cp\u003eDeep-frying 654\u003c\/p\u003e \u003cp\u003ePoaching and Simmering 658\u003c\/p\u003e \u003cp\u003eSteaming, Sous Vide, And Mixed Cooking Techniques 663\u003c\/p\u003e \u003cp\u003eSeafood Served Raw 671\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Salad Dressings and Salads 677\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSalad Dressings 678\u003c\/p\u003e \u003cp\u003eSalad Ingredients 688\u003c\/p\u003e \u003cp\u003eSalad Presentation 698\u003c\/p\u003e \u003cp\u003eProcedures and Recipes 701\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Sandwiches 735\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSandwich Components 736\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003ePreparing Sandwiches 739\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Hors D’oeuvres 755\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eServing Hors D’oeuvres 756\u003c\/p\u003e \u003cp\u003eCanapés 756\u003c\/p\u003e \u003cp\u003eCocktails and Relishes 760\u003c\/p\u003e \u003cp\u003eDips 761\u003c\/p\u003e \u003cp\u003eMiscellaneous Hors D’oeuvres 764\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Breakfast Preparation 783\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEggs 784\u003c\/p\u003e \u003cp\u003eBreakfast Breads, Cereals, and Meats 800\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Dairy and Beverages 807\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMilk, Cream, and Butter 808\u003c\/p\u003e \u003cp\u003eCheese 811\u003c\/p\u003e \u003cp\u003eCoffee and Tea 820\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Cooking for Vegetarian And other Special Diets 827\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Vegetarian Diets 828\u003c\/p\u003e \u003cp\u003eMenus for Vegetarian Diets 830\u003c\/p\u003e \u003cp\u003eOther Special Diets 836\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Sausages and Cured Foods 853\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCuring and Smoking 854\u003c\/p\u003e \u003cp\u003eSausages 859\u003c\/p\u003e \u003cp\u003e\u003cb\u003e29 Pâtés, Terrines, and Other Cold Foods 873\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Handling and Service Of Cold Dishes 874\u003c\/p\u003e \u003cp\u003eAspic 875\u003c\/p\u003e \u003cp\u003eSpecial Forcemeat Dishes 878\u003c\/p\u003e \u003cp\u003eTerrines Based on Mousselines Or Gelatin 889\u003c\/p\u003e \u003cp\u003eFoie Gras, Liver Terrines, and Rillettes 895\u003c\/p\u003e \u003cp\u003e\u003cb\u003e30 Food Presentation 901\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eHot Food Presentation 902\u003c\/p\u003e \u003cp\u003eCold Food Presentation And Buffet Service 912\u003c\/p\u003e \u003cp\u003e\u003cb\u003e31 Bakeshop Production: Basic Principles and Ingredients 917\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFormulas and Measurement 918\u003c\/p\u003e \u003cp\u003eMixing, Baking, and Storing Processes 921\u003c\/p\u003e \u003cp\u003eIngredients 924\u003c\/p\u003e \u003cp\u003e\u003cb\u003e32 Yeast Products 935\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eYeast Dough Production 936\u003c\/p\u003e \u003cp\u003eLaminated Doughs 946\u003c\/p\u003e \u003cp\u003eMakeup Techniques 950\u003c\/p\u003e \u003cp\u003e\u003cb\u003e33 Quick Breads 957\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMixing and Production Methods 958\u003c\/p\u003e \u003cp\u003e\u003cb\u003e34 Cakes and Icings 965\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMixing Procedures 966\u003c\/p\u003e \u003cp\u003eHandling and Baking Cake Batters 971\u003c\/p\u003e \u003cp\u003eIcing Production And Application 980\u003c\/p\u003e \u003cp\u003e\u003cb\u003e35 Cookies 991\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCookie Characteristics And Their Causes 992\u003c\/p\u003e \u003cp\u003eMixing Methods 993\u003c\/p\u003e \u003cp\u003eTypes and Makeup Methods 994\u003c\/p\u003e \u003cp\u003ePanning, Baking, and Cooling 996\u003c\/p\u003e \u003cp\u003e\u003cb\u003e36 Pies and Pastries 1005\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePie Doughs 1006\u003c\/p\u003e \u003cp\u003eAssembling and Baking Pies 1010\u003c\/p\u003e \u003cp\u003ePie Fillings 1012\u003c\/p\u003e \u003cp\u003ePastries, Meringues, and Fruit Desserts 1019\u003c\/p\u003e \u003cp\u003e\u003cb\u003e37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 1031\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSyrups and Dessert Sauces 1032\u003c\/p\u003e \u003cp\u003eBasic Custards and Creams 1035\u003c\/p\u003e \u003cp\u003ePuddings 1040\u003c\/p\u003e \u003cp\u003eBavarians, Chiffons, Mousses, And Soufflés 1042\u003c\/p\u003e \u003cp\u003eFrozen Desserts 1047\u003c\/p\u003e \u003cp\u003eAppendix 1 Metric Conversion Factors 1050\u003c\/p\u003e \u003cp\u003eAppendix 2 Standard Can Sizes 1050\u003c\/p\u003e \u003cp\u003eAppendix 3 Approximate Weight-Volume Equivalents of Dry Foods 1051\u003c\/p\u003e \u003cp\u003eAppendix 4 Kitchen Math Exercises: Metric Versions 1052\u003c\/p\u003e \u003cp\u003eAppendix 5 Eggs and Safety 1054\u003c\/p\u003e \u003cp\u003eAppendix 6 Kosher Foods 1054\u003c\/p\u003e \u003cp\u003eAppendix 7 Halal Foods 1055\u003c\/p\u003e \u003cp\u003eBibliography 1056\u003c\/p\u003e \u003cp\u003eGlossary and Cooking Vocabulary 1058\u003c\/p\u003e \u003cp\u003eSubject Index 1077\u003c\/p\u003e \u003cp\u003eRecipe Index 1085\u003c\/p\u003e \u003cp\u003eRead how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundation:\u003cbr\u003e\u003cbr\u003ehttps:\/\/www.jamesbeard.org\/stories\/patron-wayne-gisslen-on-cookbooks-as-textbooks-and-james-beards-legacy Patron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy | James Beard Foundation\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eWAYNE GISSLEN\u003c\/b\u003e is the author of the bestselling \u003ci\u003eProfessional Cooking\u003c\/i\u003e and \u003ci\u003eProfessional Baking\u003c\/i\u003e, published by Wiley. A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food and beverage consultant.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eCLEAR, IN-DEPTH INSTRUCTION ON CRITICAL COOKING THEORIES AND TECHNIQUES FOR CULINARY STUDENTS\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThe Tenth Edition of \u003ci\u003e\u003cb\u003eProfessional Cooking\u003c\/b\u003e\u003c\/i\u003e reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. 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 fundamental skills to apply this knowledge. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eNEW TO THIS EDITION\u003c\/b\u003e \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eEmphasis on special diets including vegetarian, keto, high protein, and more\u003c\/li\u003e \u003cli\u003eTwo new appendices focused on kosher and halal ingredients and preparation\u003c\/li\u003e\n\u003cli\u003eAll recipes throughout the book reviewed and freshened\u003c\/li\u003e\n\u003cli\u003e Vegan recipes now clearly labeled for ease of planning\u003c\/li\u003e\n\u003cli\u003eSimplified metric to imperial (US) comparison to facilitate common measurements\u003c\/li\u003e\n\u003cli\u003e Baking recipes updated for consistency with the latest edition of \u003ci\u003eProfessional Baking\u003c\/i\u003e.\u003c\/li\u003e\n\u003cli\u003e Updated support material for instructors and students including PowerPoint slides, an Instructor’s Manual, Student Study Guide solutions, and test banks\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003cb\u003eAN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThis textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text. \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eInteractive Figures and Content:\u003c\/b\u003e Appearing throughout the enhanced e-text, interactive figures, visual learning activities, flashcards, and pop-up definitions facilitate the study of complex concepts and processes and help students retain important information. Even many of the simplest figures are interactive to encourage online readers to pause and absorb the information they present before scrolling on to additional reading.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eInteractive Practice Quizzes:\u003c\/b\u003e Each chapter includes a self-scoring \u003ci\u003ePractice Quiz\u003c\/i\u003e to help prepare for graded assignments and exams.\u003c\/li\u003e \u003cli\u003e\u003cb\u003e\u003ci\u003eCulinarE-Companion\u003c\/i\u003e Website:\u003c\/b\u003e\u003c\/li\u003e \u003cul\u003e\n\u003cli\u003eMore than 200 videos demonstrating cooking techniques, culinary math concepts, and common kitchen procedures\u003c\/li\u003e \u003cli\u003eEnhanced tools to manage recipes or calculate nutritional analyses and food costing\u003c\/li\u003e \u003cli\u003eAudio pronunciation guides for more than 1000 glossary terms\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003cb\u003eALSO BY THE AUTHOR OF PROFESSIONAL COOKING\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eProfessional Baking\u003c\/i\u003e\u003c\/b\u003e provides a comprehensive and reliable approach to the foundations of baking. Ideal for students and early-career professionals, this bestselling textbook delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989865677029,"sku":"NP9781394290208","price":133.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781394290208.jpg?v=1761785727","url":"https:\/\/k12savings.com\/es\/products\/professional-cooking-with-ebook-access-code-isbn-9781394290208","provider":"K12savings","version":"1.0","type":"link"}