XIV The Culinary Professional
51 Menus 792
Menu Formats 793
Menu Planning 796
Menu Mechanics 797
Nutrition on the Menu 798
52 Analyzing Cuisines 802
Creating Authentic Cuisine 803
Factors That Shape Cuisine 804
Elements of International and Regional
Cuisines 808
Learning About Cuisines 809
World Cuisine Overview 811
53 Developing Taste 836
Eating Versus Tasting 837
Taste Physiology 838
Factors Affecting Taste 841
Taste Combinations 842
Tasting like a Chef 842
Appendixes 846
A—Measuring and Converting Weight 846
B—Measuring and Converting
Volumes 846
C—Scoop Sizes 847
D—Standard Foodservice Can Sizes 847
E—Common Fraction to Decimal Equivalents
Used in Foodservice 847
F—Produce Yield Percentages 848
Glossary 849
Index 866
Photo Credits 889