Culinary Essentials, Student Edition https://www.mheducation.com/cover-images/Jpeg_250-high/0078226090.jpeg 10 - 12 9780078226090
Culinary Essentials, Student Edition

Culinary Essentials, Student Edition

Grade Levels: 10 - 12
By McGraw-Hill Education
Copyright: 2002
Publication Date: June 7, 2001
MHID: 0078226090
ISBN 13: 9780078226090

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Key Features

Safety and Sanitation information appears at the point of use.

Photo Galleries showcase equipment, smallware, and various foods.

Foodservice Career Pathways highlight jobs within 5 industry areas.

Key Math Skills and Key Science Skills reinforce academic concepts.

How-to Photos show step-by-step procedures.

Section Mini-Labs and Chapter Lab-Based Activity pages provide opportunities for student practice.

Culinary Tips appear throughout the text.

Culinary Essentials, Student Edition

Chapter 1 Foodservice Career Opportunities

Chapter 2 Becoming a Culinary Professional

Chapter 3 Quality Customer Service

Chapter 4 The Dining Experience

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

Chapter 11 Safety & Sanitation Principles

Chapter 12 HAACP Applications

Chapter 13 Equipment & Technology

Chapter 14 Knives & Smallwares

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

Chapter 27 Baking Techniques

Chapter 28 Yeast Breads & Rolls

Chapter 29 Quick Breads

Chapter 30 Desserts

About the Author

McGraw-Hill Education

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