Edition: 2nd 2006 (Student Manual, Study Guide, etc.)
List price: $88.80
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Description: Culinary Essentials offers all the ingredients for a successful foodservice training program! Great charts, extra-ordinary full-color illustrations, step-by-step instructions, and the latest safety standards make this a winning text. New to this edition: Johnson & Wales Healthful Recipe Contest Finalists Recipes and the latest HACCP (Hazard Analysis Critical Control Points) safe temperatures. Culinary Essentials can be used in a one or two year foodservice training program in grades 10-14.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $88.80
Copyright year: 2006
Publisher: McGraw-Hill Higher Education
Publication date: 11/19/2004
Size: 8.75" wide x 10.75" long x 1.25" tall
|The Foodservice Industry|
|Foodservice Career Opportunities|
|Becoming a Culinary Professional|
|Quality Customer Service|
|The Dining Experience|
|Quality Standards & Practices|
|Standards, Laws & Regulations|
|Cost Control Techniques|
|The Professional Kitchen|
|Safety & Sanitation Principles|
|Equipment & Technology|
|Knives & Smallwares|
|Seasonings & Flavorings|
|Garde Manger Basics|
|Hot & Cold Sandwiches|
|Stocks & Sauces|
|Soups & Appetizers|
|Fish & Seafood|
|Pasta & Grains|
|Fruits & Vegetables|
|Yeast Breads & Rolls|