Culinary Essentials, Student Edition https://www.mheducation.com/cover-images/Jpeg_250-high/0078690706.jpeg?404URL=https://shop.mheducation.com/mhshopweb/images/no_cover_140.png 10 - 12 9780078690709
Culinary Essentials, Student Edition

Culinary Essentials, Student Edition

Grade Levels: 10 - 12
By Johnson & Wales and McGraw-Hill Education
Copyright: 2006
Publication Date: November 19, 2004
MHID: 0078690706
ISBN 13: 9780078690709

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New Features

Great charts, photos and illustrations plus step-by-step instruction make this a winning occupational foodservice program.

Students learn practical and interesting views of the culinary workplace written in a clear, descriptive writing style.

Includes up-to-date HACCP (Hazard Analysis Critical Control Points) safe temperature controls.

Culinary Essentials, Student Edition

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

About the Author

Johnson & Wales

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