This book gives students the basics for working in a foodservice operation as well as an excellent foundation for the study of classical cuisine. Careers in the culinary arts and a brief overview of the industry are also covered.
Step-by-step techniques for essential culinary skills.
Over 1,000 illustrations.
Repeated features on history, workplace issues, safety and sanitation, science and technology, culture, culinary tips, trends, health, and math.
Chapter activities on workplace math, problem-solving, and critical-thinking challenges, as well as minilabs.
Chapter on culinary history.
Bound-in student CD provides illustrated activities, primal cuts activities, recipes, and more.
Additional student materials in digital format, including Identification Activities, Vocabulary Activities, Primal Cuts Activities, Math Activities, Recipes, and Related Web Links are included on a Student CD. This CD also provides students with a username and password to access an online recipe database which allows students to convert recipe yields, search by title, and browse by recipe category.