Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs

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Wayne Gisslena€™s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefsa€”with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1, 200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.At one time, it was standard procedure for the chef to turn on the ovens and ranges first thing in the morning and keep them on all day.Today, high ... This is why it is important to develop good manual skills. ... Open elements (burners), either electric coils or gas flames. ... Convection oven Courtesy of Vulcan Hart Company.

Title:Professional Cooking for Canadian Chefs
Author: Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu
Publisher:John Wiley & Sons - 2006

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