Culinary Essentials, Student Edition / Edition 2

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

  • ISBN-13: 9780078690709
  • Publisher: McGraw-Hill Education
  • Publication date: 11/19/2004
  • Edition description: New Edition
  • Edition number: 2
  • Pages: 752
  • Sales rank: 1,421,788
  • Product dimensions: 8.80 (w) x 11.10 (h) x 1.20 (d)

Meet 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
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Table of Contents

Unit 1 The Foodservice Industry

Chapter 1 Foodservice Career Opportunities

Chapter 2 Becoming a Culinary Professional

Chapter 3 Quality Customer Service

Chapter 4 The Dining Experience

Unit 2 Quality Standards & Practices

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

Unit 3 The Professional Kitchen

Chapter 11 Safety & Sanitation Principles

Chapter 12 HAACP Applications

Chapter 13 Equipment & Technology

Chapter 14 Knives & Smallwares

Unit 4 Culinary Applications

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

Unit 5 Baking Applications

Chapter 27 Baking Techniques

Chapter 28 Yeast Breads & Rolls

Chapter 29 Quick Breads

Chapter 30 Desserts

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