The Culinary Professional, 3rd Edition
The Culinary Professional rates high in user satisfaction for its approachable writing and design. Instructors appreciate its visual appeal, citing images that are "up-to-date and meaningful." Expanding further on the visual elements, this edition incorporates animations that reinforce key concepts and techniques. With this new, updated edition, authors and chefs John Draz and Christopher Koetke have continued to focus on the core content that provides students with the knowledge they need for a career in the culinary arts.
Table of Contents
Abbreviated Contents
The Culinary Professional, 3rd Edition
- Front Matter
- Unit One Introducing the Foodservice Industry
- Unit Two Culinary Fundamentals
- 7 - Sanitation Hazards
- 8 - Sanitation Procedures
- 9 - Safety in the Kitchen
- 10 - Sustainability in the Kitchen
- 11 - Knives and Hand Tools in the Professional Kitchen
- 12 - Knife Skills
- 13 - Smallwares
- 14 - Large Equipment
- 15 - Using Recipes
- 16 - Basic Preparations—Mise en Place
- 17 - Kitchen Staples
- 18 - Cooking Principles
- Unit Three Ingredients, Preparation, and Presentation
- 19 - Salads and Dressings
- 20 - Fruit Identification
- 21 - Fruit Preparation
- 22 - Cold Sandwiches
- 23 - Stocks
- 24 - Sauces
- 25 - Soups
- 26 - Vegetable Identification
- 27 - Vegetable Cookery
- 28 - Starch Identification
- 29 - Starch Cookery
- 30 - Meat and Poultry Identification
- 31 - Basic Meat and Poultry Preparation
- 32 - Dry-Heat Cooking Methods for Meat and Poultry
- 33 - Moist-Heat and Combination Cooking Methods for Meat and Poultry
- 34 - Fish and Shellfish Identification
- 35 - Fish and Shellfish Preparation and Cookery
- 36 - Hot Sandwiches and Pizza
- 37 - Dairy and Egg Identification
- 38 - Breakfast Cookery
- 39 - Food Presentation
- Unit Four In the Bakeshop
- Unit Five Beyond Cooking
- Appendixes
- Glossary
- Index
- Photo Credits