The Culinary Professional, 3rd Edition, Study Guide
Activities review culinary terminology and chapter content and further explore workplace math applications. 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.
Access Workbook activities by clicking the Resources icon on the left hand menu in the viewer.Table of Contents
Abbreviated Contents
The Culinary Professional, 3rd Edition, Study Guide
- Front Matter
- Unit One Introducing the Foodservice Industry
- Unit Two 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
- Unit Three 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
- Unit Four In the Bakeshop
- Unit Five Beyond Cooking