Culinary Essentials, Student Edition

by Unknown
Edition: 2nd
Format: Hardcover
Pub. Date: 2004-11-19
Publisher(s): McGraw-Hill Education
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Culinary Essentialsoffers all the ingredients for a successful foodservice training program! Great charts, extra-ordinary full-color illustrations, step-by-step instructions, and the latest safety standards make this a winning text. New to this edition: Johnson & Wales Healthful Recipe Contest Finalists Recipes and the latest HACCP (Hazard Analysis Critical Control Points) safe temperatures.Culinary Essentialscan be used in a one or two year foodservice training program in grades 11-12.

Table of Contents

Unit 1 The Foodservice Industry

Chapter 1 Foodservice Career Opportunities

Chapter 2 Becoming a Culinary Professional

Chapter 3 Quality Customer Service

Chapter 4 The Dining Experience

Unit 2 Quality Standards & Practices

Chapter 5 Foodservice Management

Chapter 6 Standards, Laws & Regulations

Chapter 7 Culinary Nutrition

Chapter 8 Creating Menus

Chapter 9 Standardized Recipes

Chapter 10 Cost Control Techniques

Unit 3 The Professional Kitchen

Chapter 11 Safety & Sanitation Principles

Chapter 12 HAACP Applications

Chapter 13 Equipment & Technology

Chapter 14 Knives & Smallwares

Unit 4 Culinary Applications

Chapter 15 Cooking Techniques

Chapter 16 Seasonings & Flavorings

Chapter 17 Breakfast Cookery

Chapter 18 Garde Manger Basics

Chapter 19 Hot & Cold Sandwiches

Chapter 20 Stocks & Sauces

Chapter 21 Soups & Appetizers

Chapter 22 Fish & Seafood

Chapter 23 Poultry Cookery

Chapter 24 Meat Cookery

Chapter 25 Pasta & Grains

Chapter 26 Fruits & Vegetables

Unit 5 Baking Applications

Chapter 27 Baking Techniques

Chapter 28 Yeast Breads & Rolls

Chapter 29 Quick Breads

Chapter 30 Desserts

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