19
Interviewing 709
What Employers Expect 710
What Employees Can Expect 713
Laws and Conditions of Employment 715
47 Culinary History 720
Ancient Cooking 721
Cooking of the Middle Ages 724
Cooking of the Renaissance 724
Cooking of the 1700s and 1800s 725
Cooking of the 1900s 727
48 Nutrition 732
Nutrient Groups 733
Dietary Guidelines 740
Using Food Labels 744
The Chef’s Role in Nutrition 746
49 Managing Resources 750
Managing Food Cost 751
Labor Cost 759
Measuring Performance 760
50 Menus 764
Menu Formats 765
Menu Planning 768
Menu Mechanics 771
51 Developing Taste 774
Eating Versus Tasting 775
Taste Physiology 776
Factors Affecting Taste 779
Taste Combinations 780
Appendixes 784
A—Measuring and Converting Weights 784
B—Measuring and Converting Volumes 784
C—Scoop Sizes 785
D—Standard Foodservice Can Sizes 785
E—Common Fraction to Decimal Equivalents
Used in Foodservice 785
Glossary 786
Index 805