ISBN-10:
0078883598
ISBN-13:
9780078883590
Pub. Date:
03/26/2009
Publisher:
McGraw-Hill Education
Culinary Essentials Student Edition / Edition 2

Culinary Essentials Student Edition / Edition 2

by McGraw-Hill Education
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Product Details

ISBN-13: 9780078883590
Publisher: McGraw-Hill Education
Publication date: 03/26/2009
Series: CULINARY ESSENTIALS Series
Edition description: Net
Pages: 896
Product dimensions: 8.50(w) x 11.00(h) x 1.60(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

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

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Culinary Essentials Student Edition 5 out of 5 based on 0 ratings. 1 reviews.
MemeCA More than 1 year ago
Easy to read & Understand