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Culinary Essentials, Student Edition

Culinary Essentials, Student Edition

National Edition
MHID: 0078226090 | ISBN 13: 9780078226090
Grades: 10 - 12
© 2002

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Open foodservice career pathways with this outstanding program! Packed with great charts and extraordinary full-color illustrations, this text provides a current and practical view of the culinary workplace.

All 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.

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