Log In Contact Us Tech Support

Gisslen:

Essentials of Professional Cooking, 2nd Edition

Instructor Companion Site

Home
Browse by Chapter

Browse by Chapter
Browse by Resource

Browse by Resource
More Information
More Information
- Title Home on Wiley.com
  
  How to Use This Site
  
  Table of Contents

Table Of Contents

Chapter 1: THE FOOD-SERVICE INDUSTRY

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 2: SANITATION AND SAFETY

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 3: TOOLS AND EQUIPMENT

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 4: MENUS, RECIPES, AND COST MANAGEMENT

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 5: NUTRITION

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 6: BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 7: MISE EN PLACE

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 8: STOCKS AND SAUCES

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 9: SOUPS

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 10: UNDERSTANDING VEGETABLES

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 11: COOKING VEGETABLES

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 12: POTATOES

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 13: LEGUMES, GRAINS, PASTA, AND OTHER STARCHES

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 14: COOKING METHODS FOR MEAT, POULTRY, AND FISH

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 15: UNDERSTANDING MEATS AND GAME

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 16: COOKING MEATS AND GAME

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 17: UNDERSTANDING POULTRY AND GAME BIRDS

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 18: COOKING POULTRY AND GAME BIRDS

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 19: UNDERSTANDING FISH AND SHELLFISH

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 20: COOKING FISH AND SHELLFISH

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 21: SALAD DRESSINGS AND SALADS

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 22: SANDWICHES AND HORS D�OEUVRES

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 23: FOOD PRESENTATION

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 24: BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Chapter 25: QUICK BREADS, CAKES, AND COOKIES

Art PowerPoints
Image Gallery
Instructor's Manual
Lecture PowerPoints (requires WinZip or equivalent software)
Test Bank and Answer Key (Word)

Get Help With:

* These links will open a new window

Copyright © 2000-2025 by John Wiley & Sons, Inc., or related companies. All right reserved. | Privacy Policy