Second Edition
Johnson & Wales University
Culinary Essentials, 2nd edition offers all the ingredients for a successful foodservice training program:
- great charts
- extra-ordinary full-color illustrations
- step-by-step instructions
- the latest safety standards
New in this edition: Johnson & Wales Healthy Recipe Contest Finalists recipes and the latest in HACCP (Hazard Analysis Critical Control Points) safe temperature controls.
Features:
- Culinary Essentials, 2nd edition is written by Johnson & Wales University, a leading foodservice training institute
- Culinary Essentials, 2nd edition is written in a clear, descriptive writing style. Illustrations show techniques and help students associate visuals with words
- Culinary Essentials, 2nd edition offers comprehensive content in 5 Units/30 Chapters
Contents
The Foodservice Industry
- Foodservice Career Opportunities
- Becoming a Culinary Professional
- Quality Customer Service
- The Dining Experience
Quality Standards & Practices
- Foodservice Management
- Standards, Laws & Regulations
- Culinary Nutrition
- Creating Menus
- Standardized Recipes
- Cost Control Techniques
The Professional Kitchen
- Safety & Sanitation Principles
- HAACP Applications
- Equipment & Technology
- Knives & Smallwares
Culinary Applications
- Cooking Techniques
- Seasonings & Flavorings
- Breakfast Cookery
- Garde Manger Basics
- Hot & Cold Sandwiches
- Stocks & Sauces
- Soups & Appetizers
- Fish & Seafood
- Poultry Cookery
- Meat Cookery
- Pasta & Grains
- Fruits & Vegetables
Baking Applications
- Baking Techniques
- Yeast Breads & Rolls
- Quick Breads
- Desserts
Glossary
Index
Click here to see the Culinary Essentials Ancillary Materials also available from C.H.I.P.S.
to see books • videos • cd-roms of related interest