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.
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