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: 1,444,232
  • 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 IndustryChapter 1 Foodservice Career OpportunitiesChapter 2 Becoming a Culinary ProfessionalChapter 3 Quality Customer ServiceChapter 4 The Dining ExperienceUnit 2 Quality Standards & PracticesChapter 5 Foodservice ManagementChapter 6 Standards, Laws & RegulationsChapter 7 Culinary NutritionChapter 8 Creating MenusChapter 9 Standardized RecipesChapter 10 Cost Control TechniquesUnit 3 The Professional KitchenChapter 11 Safety & Sanitation PrinciplesChapter 12 HAACP ApplicationsChapter 13 Equipment & TechnologyChapter 14 Knives & SmallwaresUnit 4 Culinary ApplicationsChapter 15 Cooking TechniquesChapter 16 Seasonings & FlavoringsChapter 17 Breakfast CookeryChapter 18 Garde Manger BasicsChapter 19 Hot & Cold SandwichesChapter 20 Stocks & SaucesChapter 21 Soups & AppetizersChapter 22 Fish & SeafoodChapter 23 Poultry CookeryChapter 24 Meat CookeryChapter 25 Pasta & GrainsChapter 26 Fruits & VegetablesUnit 5 Baking ApplicationsChapter 27 Baking TechniquesChapter 28 Yeast Breads & RollsChapter 29 Quick BreadsChapter 30 Desserts

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