Culinary Essentials, Student Editionby Unknown
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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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