The Culinary Professional

About this book

The Culinary Professional provides students with a comprehensive explanation of culinary techniques identification of the vast array of equipment and foods used in a professional kitchen and an introduction to the knowledge and skills needed to manage a foodservice operation. 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 criticalthinking challenges as well as minilabs. Chapter on culinary history. Bound-in student CD provides illustrated activities primal cuts activities recipes and more.