Culinary Essentials Electronic Textbook

(Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
Introduction and Front Matter

Chapters
  • Unit 1 — Culinary Safety
    • Chapter 1 — Safety and Sanitation Principles
    • Chapter 2 — Hazard Analysis Critical Control Point (HACCP) Applications
  • Unit 2 — The Foodservice Industry
    • Chapter 3 — Foodservice Career Options
    • Chapter 4 — The Professional Kitchen
    • Chapter 5 — Customer Service
    • Chapter 6 — The Dining Expereince
  • 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: Seasoning 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
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