The Culinary Professional is a richly illustrated, comprehensive, culinary arts program written with an approachable writing style and design. Hundreds of photos of professional tools and ingredients plus step-by-step directions for basic culinary skills and cooking methods make this textbook a must-have for learning how to safely prepare delicious dishes. This title also includes cross-curricular activities in reading, writing, science, technology, math, nutrition, and sustainability, along with guidance for students on building a professional e-portfolio to help launch a successful career. When paired with the student workbook and hands-on activities in the student lab manual, important learning outcomes focused on critical thinking, culinary skills, problem solving, collaboration, and communication can be practiced and successfully mastered. Experienced authors, educators, and chefs John Draz and Christopher Koetke focus on what to expect when entering the culinary arts industry, from workplace ethics to working in teams to developing tasting skills for quality control. The fifth edition is structured into sections of text followed by review questions within targeted lessons to reinforce student mastery of new skills and knowledge. 

This EARLY RELEASE Online Textbook will be replaced with the Reflowable Online Textbook, coming soon!

Table of Contents

Abbreviated Contents

The Culinary Professional 5e, Online Textbook

• Front Matter
• Unit 1 Kitchen Essentials
• • 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
• Unit 2 Understanding the Industry
• • 8 The Foodservice Industry
  • 9 Culinary, Past and Present
  • 10 A Successful Culinary Career
• Unit 3 Culinary Essentials
• • 11 Before Cooking Begins
  • 12 Foundations for Successful Food Preparation
• Unit 4 Ingredients, Preparation, and Presentation
• • 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
• Unit 5 In the Bakeshop
• • 26 Introduction to the Bakeshop and Breads
  • 27 Desserts
• Unit 6 Beyond Cooking
• • 28 Service
  • 29 Managing Resources
  • 30 Menus
  • 31 Nutrition
  • 32 Analyzing Cuisines
• Appendix: Fraction to Decimal Equivalents, Standard Scoop and Can Sizes, and Produce Yields
• Glossary
• Index