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Professional Cooking, 10th Edition

Author: Wayne Gisslen

Grades 9–12

Course: Culinary Arts

Professional Cooking, 10th Edition is the definitive culinary textbook that has trained hundreds of thousands of chefs. It centers on the fundamentals — a comprehensive understanding of ingredients and basic cooking techniques, and the manual skills to apply them — organized by cooking method so students master core techniques before advancing to more sophisticated dishes.

This edition freshens every recipe and expands coverage of special diets — vegetarian, vegan, keto, and high-protein — with new appendices on kosher and halal preparation. More than 1,400 recipes, hundreds of step-by-step technique photographs, and technique videos support the culinary student’s development.

Professional Cooking 10Edition Student Edition cover

Assessment Builder

Quickly create customized assessments from a bank of ready‑made questions aligned to your course. Filter by topic and difficulty, reorder or regenerate questions, and then assign online for instant results or print for pencil‑and‑paper testing. Creating assessments specific for your classroom needs has never been simpler!

1.

When you open your Assessment Library, you’ll instantly see any test that’s been shared with you by other teachers or any tests you have previously created.

(Showing Wiley Precalculus as example)

2.

You also have the flexibility to build your own custom assessments from a bank of ready-made questions for your course.

Using the topic selector, simply choose the sections from the book you want to test, and the system will bring up related questions ready for you to use.

(Showing Wiley Precalculus as example)

3.

You can also reorder or delete questions to change the flow of your assessment or regenerate questions for new variations that target the same skill set.

Every question includes detailed data, giving you clear insight into the skills it measures and how it connects to your learning goals.

(Showing Wiley Precalculus as example)

4.

To make every assessment fit your classroom, apply filters like difficulty level or enhanced question types — so each test matches your students' needs.

(Showing Wiley Precalculus as example)

5.

When you’re ready, you can assign your test online for digital delivery and immediate feedback, or create a printable version for traditional pencil‑and‑paper testing.

(Showing Wiley Precalculus as example)

Step By Step graphic from the student edition

Built on the Fundamentals

Comprehensive coverage of ingredients and basic cooking techniques, organized by cooking method, builds the manual skills at the center of a chef’s training.

1,400+ Recipes More than 1,400 recipes (plus bonus recipes online), with core recipes that apply each technique directly — roughly 130 international, 475 vegetarian, plus vegan and low-fat designations.
Technique Photography Hundreds of full-color photographs demonstrate manual techniques from the point of view of the person performing them.
Technique & Math Tutor Videos Nearly 200 technique videos and whiteboard math-tutor videos demonstrate essential kitchen skills and culinary math, in both U.S. and metric units.
Nutritional Analyses & Glossary Nutritional analysis for every main recipe, plus pronunciation guides, an extensive glossary, and chapter self-quizzes to reinforce learning.