CULINARY ESSENTIALS - Student Edition (2010)

Culinary Essentials offers all the ingredients for a successful foodservice training program. Great charts, extra-ordinary full-color illustrations, step-by-step instructions, and the latest safety standards make this a winning text. Culinary Essentials can be used in a one or two year foodservice training program in grades 11-12 and prepares for advanced culinary studies.

Features:
- Latest in HACCP (Hazard Analysis Critical Control Points) safe temperature controls are included.
- Academic integration includes standards cited at point of use, reading strategies, study tools, writing practice, and extensive vocabulary development.
- Nutrition Notes zero in on key facts students need to know.
- Safety Check and Sanitation Check features stress the importance of safe preparation practices in handling foods and cooking tools.

CONTENTS

To the Student
National Academic Standards
Reading Skills Handbook
How to Use Technology
Student Organizations: SkillsUSA and FCCLA
Johnson & Wales University High School Chef of the Year

UNIT 1 - Culinary Safety
CHAPTER 1:  Safety and Sanitation Principles
CHAPTER 2:  HACCP Applications

UNIT 2 - The Foodservice Industry
CHAPTER 3:  Foodservice Career Options
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

Career Appendix
Math Appendix
Glossary
Index
Photo Credits