Culinary Essentials, Student Edition https://www.mheducation.com/cover-images/Jpeg_250-high/0078883598.jpeg 10 - 12 9780078883590
Culinary Essentials, Student Edition

Culinary Essentials, Student Edition

Grade Levels: 10 - 12
By McGraw-Hill Education
Copyright: 2010
Publication Date: March 26, 2009
MHID: 0078883598
ISBN 13: 9780078883590

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New Features

All-New Teacher Resources This thoroughly revised program consistently integrates activities that

  • Support differentiated instruction
  • help teachers monitor students' progress through various assessment formats
  • provide reteaching strategies
  • provide FACS standards and academic correlations
  • help teachers meet the requirements of the mandate for relevant and rigorous content and improved achievement
  • provide easy-to-use electronic tools that save teachers prep and calendar-management time
  • Culinary Essentials, Student Edition

    Glencoe Culinary Essentials

    Unit 1 - Culinary Safety

    Chapter 1 Safety and Sanitation Principles
    Chapter 2 HACCP Applications

    Unit 2 - The Foodservice Industry

    Chapter 3 Foodservice Career Opportunities
    Chapter 4 Becoming a Culinary Professional
    Chapter 5 Customer Service
    Chapter 6 The Dining Experience

    Unit 3 Quality Foodservice Practices

    Chapter 7 Foodservice Management
    Chapter 8 Standards, Regulations, and Laws

    Unit 4 - The Professional Kitchen

    Chapter 9 Equipment and Technology
    Chapter 10 Knives and Smallwares
    Chapter 11 Culinary Nutrition
    Chapter 12 Creating Menus
    Chapter 13 Using Standardized Recipes
    Chapter 14 Cost Control Techniques

    Unit - 5 Culinary Applications

    Chapter 15 Cooking Techniques
    Chapter 16 Seasonings and Flavorings
    Chapter 17 Breakfast Cookery
    Chapter 18 Garde Manger Basics
    Chapter 19 Sandwiches and Appetizers
    Chapter 20 Stocks, Sauces, and Soups
    Chapter 21 Fish and Shellfish
    Chapter 22 Poultry Cookery
    Chapter 23 Meat Cookery
    Chapter 24 Pasta and Grains
    Chapter 25 Fruits, Vegetables, and Legumes

    Unit - 6 Baking and Pastry Applications

    Chapter 26 Baking Techniques
    Chapter 27 Yeast Breads and Rolls
    Chapter 28 Quick Breads
    Chapter 29 Desserts

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