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Culinary Essentials, Student Edition

National Edition

MHID: 0078690706 | ISBN 13: 9780078690709

Grades: 10 - 12

Payment Options: During checkout, you can pay with a P.O. (simply enter the number), Credit Card, or PayPal.

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

All 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.

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

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