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Unit One Kitchen Essentials |
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Chapter 1 Keeping Food Safe |
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2 | (38) |
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Lesson 1.1 Food Safety Hazards |
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3 | (14) |
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Lesson 1.2 Food Safety Procedures |
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17 | (23) |
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Chapter 2 Workplace Safety |
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40 | (24) |
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Lesson 2.1 Kitchen Accident Prevention and Response |
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41 | (14) |
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Lesson 2.2 Fire Safety and Risk Management |
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55 | (9) |
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Chapter 3 Knives, Hand Tools, and Smallwares |
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64 | (29) |
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Lesson 3.1 Knives and Hand Tools |
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65 | (13) |
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78 | (15) |
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Chapter 4 Large Equipment |
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93 | (17) |
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Lesson 4.1 Cooking Equipment |
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94 | (9) |
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Lesson 4.2 Holding Equipment and Refrigeration |
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103 | (7) |
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Chapter 5 Standardized Recipes |
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110 | (16) |
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Lesson 5.1 Recipe Measurements |
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111 | (5) |
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Lesson 5.2 Using Standardized Recipes |
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116 | (10) |
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Chapter 6 Kitchen Staples |
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126 | (26) |
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Lesson 6.1 Basic Seasonings, Herbs, and Spices |
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127 | (11) |
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Lesson 6.2 Starches, Sweeteners, and Condiments |
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138 | (14) |
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Chapter 7 Sustainability in the Kitchen |
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152 | (21) |
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Lesson 7.1 Sustainability Considerations in Foodservice Purchasing |
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153 | (7) |
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Lesson 7.2 Resource Conservation in the Kitchen |
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160 | (13) |
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Unit Two Understanding the Industry |
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Chapter 8 The Foodservice Industry |
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173 | (23) |
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Lesson 8.1 Understanding the Foodservice Industry |
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174 | (9) |
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Lesson 8.2 Foodservice Operations |
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183 | (13) |
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Chapter 9 Culinary, Past and Present |
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196 | (21) |
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Lesson 9.1 Culinary History |
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197 | (10) |
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Lesson 9.2 Workstations in the Professional Kitchen |
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207 | (10) |
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Chapter 10 A Successful Culinary Career |
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217 | (37) |
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Lesson 10.1 The Professional Chef |
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218 | (17) |
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Lesson 10.2 Entering the Workforce |
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235 | (19) |
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Unit Three Culinary Essentials |
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Chapter 11 Before Cooking Begins |
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254 | (26) |
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Lesson 11.1 Mise en Place and Knife Skills |
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255 | (13) |
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Lesson 11.2 Basic Preparations |
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268 | (12) |
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Chapter 12 Foundations for Successful Food Preparation |
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280 | (25) |
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Lesson 12.1 Cooking Principles |
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281 | (13) |
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Lesson 12.2 Developing Taste |
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294 | (11) |
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Unit Four Ingredients, Preparation, and Presentation |
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Chapter 13 Dressings, Cold Sauces, Dips, and Salads |
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305 | (25) |
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Lesson 13.1 Dressings and Cold Sauces |
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306 | (8) |
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314 | (3) |
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317 | (13) |
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Chapter 14 Cold Sandwiches, Appetizers, and Hors d'Oeuvres |
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330 | (20) |
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Lesson 14.1 Cold Sandwiches |
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331 | (10) |
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Lesson 14.2 Cold Appetizers and Hors d'Oeuvres |
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341 | (9) |
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Chapter 15 Hot Sandwiches, Pizza, and Hot Appetizers |
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350 | (19) |
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Lesson 15.1 Hot Sandwiches |
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351 | (6) |
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357 | (5) |
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Lesson 15.3 Hot Appetizers and Hors d'Oeuvres |
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362 | (7) |
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369 | (37) |
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Lesson 16.1 Fruit Identification |
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370 | (22) |
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Lesson 16.2 Fruit Preparation |
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392 | (14) |
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406 | (40) |
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Lesson 17.1 Vegetable Identification |
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407 | (27) |
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Lesson 17.2 Vegetable Preparation |
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434 | (12) |
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Chapter 18 Stocks, Sauces, and Soups |
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446 | (36) |
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447 | (11) |
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458 | (14) |
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472 | (10) |
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482 | (29) |
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Lesson 19.1 Starch Identification |
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483 | (13) |
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Lesson 19.2 Starch Preparation |
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496 | (15) |
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Chapter 20 Meat and Poultry |
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511 | (36) |
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Lesson 20.1 Characteristics of Meat and Poultry |
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512 | (6) |
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Lesson 20.2 Meat and Poultry Identification |
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518 | (19) |
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Lesson 20.3 Meat and Poultry Preparation |
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537 | (10) |
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Chapter 21 Cooking Methods for Meat and Poultry |
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547 | (20) |
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Lesson 21.1 Dry-Heat Cooking Methods |
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548 | (11) |
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Lesson 21.2 Moist-Heat and Combination Cooking Methods |
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559 | (8) |
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Chapter 22 Fish and Shellfish |
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567 | (33) |
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Lesson 22.1 Fish and Shellfish Identification |
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568 | (15) |
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Lesson 22.2 Fish and Shellfish Preparation |
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583 | (17) |
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Chapter 23 Dairy and Breakfast Foods |
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600 | (29) |
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Lesson 23.1 Dairy Foods and Eggs |
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601 | (14) |
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Lesson 23.2 Breakfast Cookery |
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615 | (14) |
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629 | (21) |
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Lesson 24.1 Food Preservation |
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630 | (6) |
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Lesson 24.2 Forcemeats and Aspic |
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636 | (14) |
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Chapter 25 Food Presentation |
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650 | (16) |
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651 | (5) |
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Lesson 25.2 Plating Principles and Buffets |
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656 | (10) |
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Unit Five In the Bakeshop |
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Chapter 26 Introduction to the Bakeshop and Breads |
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666 | (36) |
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Lesson 26.1 Introduction to the Bakeshop |
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667 | (18) |
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Lesson 26.2 Quick Breads and Batters |
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685 | (8) |
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693 | (9) |
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702 | (46) |
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703 | (6) |
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Lesson 27.2 Pies and Tarts |
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709 | (10) |
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719 | (9) |
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Lesson 27.4 Custards, Foams, and Buttercreams |
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728 | (10) |
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Lesson 27.5 Dessert Sauces and Frozen Desserts |
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738 | (10) |
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748 | (31) |
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Lesson 28.1 Service Staff and Types of Table Service |
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749 | (8) |
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Lesson 28.2 Front-of-the House Service |
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757 | (16) |
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Lesson 28.3 Banquets and Catering |
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773 | (6) |
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Chapter 29 Managing Resources |
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779 | (19) |
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Lesson 29.1 Food and Labor Costs |
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780 | (11) |
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Lesson 29.2 Measuring Performance |
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791 | (7) |
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798 | (16) |
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Lesson 30.1 Menu Principles |
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799 | (9) |
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Lesson 30.2 Menu Planning for Success |
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808 | (6) |
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814 | (28) |
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Lesson 31.1 Nutrient Basics |
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815 | (9) |
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Lesson 31.2 Government Guidelines |
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824 | (9) |
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Lesson 31.3 A Chef's Role in Healthy Eating |
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833 | (9) |
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Chapter 32 Analyzing Cuisines |
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842 | (29) |
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Lesson 32.1 Creating Authentic Cuisines |
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843 | (8) |
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Lesson 32.2 Learning About Cuisines |
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851 | (20) |
| Appendix Fraction to Decimal Equivalents, Standard Scoop and Can Sizes, and Produce Yields |
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871 | (2) |
| Glossary |
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873 | (16) |
| Index |
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889 | |
