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The Professional Chef: Study Guide [Paperback]

The Culinary Institute of America (Author)

3.8 out of 5 stars See all reviews (10 customer reviews) |

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Book Description

ISBN-10: 0471973009 | ISBN-13: 978-0471973003 | Publication Date: September 5, 2006 | Edition: 8

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities.

The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual.

All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities.

The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual.

All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.

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Editorial Reviews

About the Author

The Culinary Institute of America is a training facility for food professionals in Hyde Park, New York, which houses its degree programs in culinary arts and baking and pastry, and in St. Helena, California, which provides life-long learning opportunities for food professionals. The Institute's vision has "changed the way Americans eat" (The James Beard Foundation) and has earned the CIA its industry-wide reputation as the "Harvard" of cooking schools.

Product Details

Paperback: 234 pages
Publisher: Wiley; 8 edition (September 5, 2006)
Language: English
ISBN-10: 0471973009
ISBN-13: 978-0471973003
Product Dimensions: 8.4 x 0.6 x 11 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)

Average Customer Review: 3.8 out of 5 stars See all reviews (10 customer reviews)

Amazon Best Sellers Rank: #385,757 in Books (See Top 100 in Books)

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Customer Reviews

10 Reviews

5 star:		(5)
4 star:		(1)
3 star:		(2)
2 star:		(1)
1 star:		(1)

Average Customer Review

3.8 out of 5 stars (10 customer reviews)

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars This Study Guide acompanies a great book..., April 28, 2010

F. Buffa "Mona" (Illlinois) - See all my reviews
(REAL NAME)

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This review is from: The Professional Chef: Study Guide (Paperback)

If your taking a class that says this is optional...Get It. It is worth every penny you will pay for it. It helps you as a guide throughout the reading and studying of the Professional Chef book.

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4 of 5 people found the following review helpful:

5.0 out of 5 stars Professional Chef, July 24, 2008

P. Pfeiffer "Avid reader" (Tampa, FL) - See all my reviews
(REAL NAME)

This review is from: The Professional Chef: Study Guide (Paperback)

This book is ideal for anyone who wants to learn about cooking. It has every possible word and technique in this book. Very very good learning guide to help you through any career or schooling. I would recommend this book to anyone who wants to learn about cooking.

Ppfeipa

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5.0 out of 5 stars goes right along with the professional chef big book!, September 25, 2011

RenaL - See all my reviews

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This review is from: The Professional Chef: Study Guide (Paperback)

this is a great book and goes right along with my culinary arts books. This is a good study guide for any culinary arts student.

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Most Recent Customer Reviews

2.0 out of 5 stars Not what I thought it was
I ordered this book in error and wanted to exchange it for the one that I did want and was unable to reach the seller. Disapointing.

Published 21 months ago by Esther Reinert

3.0 out of 5 stars Great book - poor shipping time!
Expect to wait 3 weeks for shipment!!! Will not order from this seller again :o(

Published 23 months ago by MontanaMama

5.0 out of 5 stars Every cook should have this book!
For the beginner and the professional! Everything you need to know and all the tips you want to learn!

Published on January 31, 2010 by Chef Kathy

1.0 out of 5 stars The answer key wasn't included. Book no good.
This is a guide. But the answer key is not included, so the book is rather worthless.

Published on September 3, 2009 by nono

4.0 out of 5 stars Review of The Professional Chef: Study Guide
As a Chef/trainer working in Australia I have found this book of value as it allows me to see how other training courses are structured and what teaching methodologies are used in... Read more

Published on April 20, 2009 by Mr. Graham M. Rhodes

3.0 out of 5 stars Skip it
The book does have a wealth of information therefore I won't give it 2 stars. BUT, it could easily be improved for all audiences (professional and amateur); and is not the... Read more

Published on January 14, 2009 by Judy Ducharme

5.0 out of 5 stars profesional chef 8th edition study guide
The book is very useful for the beginners who want to be a chef,,, Better you start with the book like this that a lot of the question than you have to find the answer with this... Read more

Published on August 29, 2008 by DONI HARDONO S

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Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!

Inside This Book (learn more)

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
final resting temperature, single best match, deep poaching, edible portion quantity, shallow poaching, single best answer, foaming method, trim loss, brigade system, soak method, common culinary, flat pasta, most appropriate response, moderate moisture, culinary professional

Key Phrases - Capitalized Phrases (CAPs): (learn more)
False Indicate, Exercises True, Short Answer Answer, The French, New England, West Coast

Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!

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