Glencoe Culinary Essentials

Unit 1 - Culinary Safety

Chapter 1 Safety and Sanitation Principles
Chapter 2 HACCP Applications

Unit 2 - The Foodservice Industry

Chapter 3 Foodservice Career Opportunities
Chapter 4 Becoming a Culinary Professional
Chapter 5 Customer Service
Chapter 6 The Dining Experience

Unit 3 Quality Foodservice Practices

Chapter 7 Foodservice Management
Chapter 8 Standards, Regulations, and Laws

Unit 4 - The Professional Kitchen

Chapter 9 Equipment and Technology
Chapter 10 Knives and Smallwares
Chapter 11 Culinary Nutrition
Chapter 12 Creating Menus
Chapter 13 Using Standardized Recipes
Chapter 14 Cost Control Techniques

Unit - 5 Culinary Applications

Chapter 15 Cooking Techniques
Chapter 16 Seasonings and Flavorings
Chapter 17 Breakfast Cookery
Chapter 18 Garde Manger Basics
Chapter 19 Sandwiches and Appetizers
Chapter 20 Stocks, Sauces, and Soups
Chapter 21 Fish and Shellfish
Chapter 22 Poultry Cookery
Chapter 23 Meat Cookery
Chapter 24 Pasta and Grains
Chapter 25 Fruits, Vegetables, and Legumes

Unit - 6 Baking and Pastry Applications

Chapter 26 Baking Techniques
Chapter 27 Yeast Breads and Rolls
Chapter 28 Quick Breads
Chapter 29 Desserts

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