The Culinary Professional 4e, Instructor Resources
The Instructor Resources contains an assortment of instructor materials. Resource Materials include the Instructor's Materials and Lesson Plans. Chapter Resource content includes Textbook and Workbook Answer Keys, Lesson Plans, and Presentations for PowerPoint®. Assessment Software & Question Pools includes the ExamView® Assessment Suite v11 Software and Question Pools for Other Learning Management Systems. Instructor curriculum is provided in modifiable and shareable formats (PDF, DOCX, PPSX, PPTX, QTI). These types of files will require compatible programs and or extensions (i.e., Google Docs, Google Slides, Microsoft Word, Microsoft PowerPoint, Adobe PDF reader). Right-click a link to view additional options: open the file in a new tab or save file to a new location. By using this product, you agree to the following Terms of Use.
Table of Contents
Abbreviated Contents
The Culinary Professional 4e, Instructor Resources
- Resource Materials
- Assessment Software & Question Pools
- ExamView® Assessment Suite v11 Software and Question Bank Files
- TurningPoint Desktop with ExamView Support (MAC OS 10.15 (Catalina))
- Answer Keys for LMS Implementation (Answer Keys in DOCX Format)
- Blackboard Learn 9.x (For use in Blackboard Learn, Brightspace by D2L, and Schoology)
- IMS QTI 1.1+ (For use in Canvas)
- Moodle XML Format (For use in Moodle)
- WebCT CE 6/Vista 4 (For use in itslearning)
- Video Clips Guided Worksheets
- Food Safety and Sanitation Guided Worksheets
- Mise en Place | Knife Skills Guided Worksheets
- Garde Manger Guided Worksheets
- Stocks and Sauces Guided Worksheets
- Poultry Fabrication | Meat and Poultry Cooking Techniques Guided Worksheets
- Seafood Fabrication and Cooking Techniques Guided Worksheets
- Vegetables, Grains, and Egg Cookery Guided Worksheets
- Answer Keys for Video Clips Guided Worksheets
- Lab Manual Answer Keys
- 1 Keeping Food Safe
- 2 Workplace Safety
- 3 Knives, Hand Tools, and Smallwares
- 4 Large Equipment
- 5 Standardized Recipes
- 6 Kitchen Staples
- 7 Sustainability in the Kitchen
- 8 The Foodservice Industry
- 9 Culinary, Past and Present
- 10 A Successful Culinary Career
- 11 Before Cooking Begins
- 12 Foundations for Successful Food Preparation
- 13 Dressings, Cold Sauces, Dips, and Salads
- 14 Cold Sandwiches, Appetizers, and Hors d’Oeuvres
- 15 Hot Sandwiches, Pizza, and Hot Appetizers
- 16 Fruit
- 17 Vegetables
- 18 Stocks, Sauces, and Soups
- 19 Starches
- 20 Meat and Poultry
- 21 Cooking Methods for Meat and Poultry
- 22 Fish and Shellfish
- 23 Dairy and Breakfast Foods
- 24 Garde Manger
- 25 Food Presentation
- 26 Introduction to the Bakeshop and Breads
- 27 Desserts
- 28 Service
- 29 Managing Resources
- 30 Menus
- 31 Nutrition
- 32 Analyzing Cuisines