Culinary Essentials, Student Edition

Hardcover | November 19, 2004

byJohnson & Wales, McGraw-Hill Education

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

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

Format:HardcoverDimensions:752 pages, 11.1 × 8.8 × 1.2 inPublished:November 19, 2004Publisher:McGraw-Hill EducationLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0078690706

ISBN - 13:9780078690709

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Table of Contents

Unit 1The Foodservice Industry

Chapter 1Foodservice Career Opportunities

Chapter 2Becoming a Culinary Professional

Chapter 3Quality Customer Service

Chapter 4The Dining Experience

Unit 2Quality Standards & Practices

Chapter 5Foodservice Management

Chapter 6Standards, Laws & Regulations

Chapter 7Culinary Nutrition

Chapter 8Creating Menus

Chapter 9Standardized Recipes

Chapter 10Cost Control Techniques

Unit 3The Professional Kitchen

Chapter 11Safety & Sanitation Principles

Chapter 12HAACP Applications

Chapter 13Equipment & Technology

Chapter 14Knives & Smallwares

Unit 4Culinary Applications

Chapter 15Cooking Techniques

Chapter 16Seasonings & Flavorings

Chapter 17Breakfast Cookery

Chapter 18Garde Manger Basics

Chapter 19Hot & Cold Sandwiches

Chapter 20Stocks & Sauces

Chapter 21Soups & Appetizers

Chapter 22Fish & Seafood

Chapter 23Poultry Cookery

Chapter 24Meat Cookery

Chapter 25Pasta & Grains

Chapter 26Fruits & Vegetables

Unit 5Baking Applications

Chapter 27Baking Techniques

Chapter 28Yeast Breads & Rolls

Chapter 29Quick Breads

Chapter 30Desserts