Authors: John Draz and Christopher Koetke

Labs guide students through applying the key concepts of critical chapters. Food preparation labs include lab-specific performance review matrices to aid instructor evaluation of student performance. Pages can be printed on demand for assignment, or students can complete their assignments online using embedded form fields and then print or e-mail the responses for grading.

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Table of Contents

Abbreviated Contents

The Culinary Professional, 3rd Edition, Lab Manual

• Front Matter
• Unit One Introducing the Foodservice Industry
• • 4 - Workstations in the Professional Kitchen
• Unit Two Culinary Fundamentals
• • 7 - Sanitation Hazards
  • 8 - Sanitation Procedures
  • 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
  • 18 - Cooking Principles
• Unit Three Ingredients, Preparation, and Presentation
• • 19 - Salads and Dressings
  • 21 - Fruit Preparation
  • 22 - Cold Sandwiches
  • 23 - Stocks
  • 24 - Sauces
  • 25 - Soups
  • 27 - Vegetable Cookery
  • 29 - Starch Cookery
  • 32 - Dry-Heat Cooking Methods for Meat and Poultry
  • 33 - Moist-Heat and Combination Cooking Methods for Meat and Poultry
  • 35 - Fish and Shellfish Preparation and Cookery
  • 36 - Hot Sandwiches and Pizza
  • 38 - Breakfast Cookery
• Unit Four In the Bakeshop
• • 41 - Quick Breads and Batters
  • 42 - Cookies
  • 43 - Yeast-Raised Products
  • 44 - Pies and Tarts
  • 45 - Cakes
  • 46 - Custards, Foams, and Buttercreams
  • 47 - Dessert Sauces and Frozen Desserts
• Unit Five Beyond Cooking
• • 48 - Table Service