The Culinary Professional, 2nd Edition
The Culinary Professional provides the comprehensive instruction students need to be successful in a culinary arts career. It covers culinary techniques in addition to the identification of foods and equipment used in a professional kitchen and the knowledge and skills needed to manage a foodservice operation. Career readiness activities and multiple features, including ethics, prepare students for the workplace. College and career readiness content is included. The text is adaptable to courses of any length.
Table of Contents
Abbreviated Contents
The Culinary Professional, 2nd Edition
- Front Matter
- Part 1 Introducing the Foodservice Industry
- Part 2 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
- Part 3 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
- Part 4 In the Bakeshop
- Part 5 Beyond Cooking
- Appendixes
- Glossary
- Index
- Photo Credits