Culinary Essentials, Student Edition / Edition 2

by Johnson & Wales, McGraw-Hill Education

Overview

Culinary Essentials offers all the ingredients for a successful foodservice training program!

Product Details

ISBN-13:	9780078690709
Publisher:	Glencoe/McGraw-Hill
Publication date:	11/19/2004
Series:	Culinary Essentials
Edition description:	New Edition
Pages:	752
Product dimensions:	8.80(w) x 11.10(h) x 1.20(d)
Age Range:	15 - 17 Years

About the Author

McGraw-Hill authors represent the leading experts in their fields and are dedicated to improving the lives, careers, and interests of readers worldwide

Table of Contents

Unit 1The Foodservice Industry
Chapter 1Foodservice Career Opportunities
Chapter 2Becoming a Culinary Professional
Chapter 3Quality Customer Service
Chapter 4The Dining Experience
Unit 2Quality Standards & Practices
Chapter 5Foodservice Management
Chapter 6Standards, Laws & Regulations
Chapter 7Culinary Nutrition
Chapter 8Creating Menus
Chapter 9Standardized Recipes
Chapter 10Cost Control Techniques
Unit 3The Professional Kitchen
Chapter 11Safety & Sanitation Principles
Chapter 12HAACP Applications
Chapter 13Equipment & Technology
Chapter 14Knives & Smallwares
Unit 4Culinary Applications
Chapter 15Cooking Techniques
Chapter 16Seasonings & Flavorings
Chapter 17Breakfast Cookery
Chapter 18Garde Manger Basics
Chapter 19Hot & Cold Sandwiches
Chapter 20Stocks & Sauces
Chapter 21Soups & Appetizers
Chapter 22Fish & Seafood
Chapter 23Poultry Cookery
Chapter 24Meat Cookery
Chapter 25Pasta & Grains
Chapter 26Fruits & Vegetables
Unit 5Baking Applications
Chapter 27Baking Techniques
Chapter 28Yeast Breads & Rolls
Chapter 29Quick Breads
Chapter 30Desserts