Introduction to Culinary Arts

Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career.

Teaching and Learning Experience:

• From theory to application, provides a solid foundation in culinary arts
• Offers a wealth of features that spotlight key techniques and information
• Addresses culinary management and business

UNIT ONE: KITCHEN BASICS

1. Food Safety
2. Kitchen Safety
3. Foodservice Equipment
4. Knives and Smallware

UNIT TWO: CULINARY BASICS

1. Using Standardized Recipes
2. Seasonings and Flavorings
3. Getting Ready to Cook
4. Cooking Methods

UNIT THREE: CULINARY APPLICATIONS

1. Breakfast Foods
2. Garde Manger
3. Sandwiches, Appetizers, and Hors d’Oeuvre
4. Fruit and Vegetables
5. Grains, Legumes, and Pasta
6. Stocks, Sauces, and Soups
7. Fish and Shellfish
8. Meat and Poultry

UNIT FOUR: BREADS AND DESSERTS

1. Yeast Breads, Rolls, and Pastries
2. Quick Breads
3. Desserts

UNIT FIVE: CULINARY MANAGEMENT

1. Working in a Restaurant
2. Menus
3. Nutrition
4. The Business of a Restaurant

Appendix

Glossary

Index

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