The Culinary Professional 5e, Instructor Resources
The Instructor Resources package contains an assortment of materials that save you time and make it easier to prepare for class, reinforce new concepts, and assess learning:
- Instructor’s Materials
- Answer Keys
- Lesson Plans
- Presentations for PowerPoint®
- NEW! G-W Assessment, a cloud-based assessment platform that can seamlessly integrate with your LMS. No more downloads, uploads, or imports needed! Access G-W Assessments from your Online Instructor Resources.
Visit the How to Navigate Online Instructor Resources Guide for more information.
Table of Contents
Abbreviated Contents
The Culinary Professional 5e, Instructor Resources
- Reminder to Instructors
- Resource Materials
- Video Clip Answer Keys
- Correlations
- Food Safety and Sanitation Video Clips
- Mise en Place | Knife Skills Video Clips
- Garde Manger Video Clips
- Stocks and Sauces Video Clips
- Poultry Fabrication Video Clips
- Seafood Fabrication and Cooking Techniques Video Clips
- Vegetables, Grains, and Egg Cookery Video Clips
- 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