Culinary Arts Principles and Applications

Culinary Arts Principles and Applications presents the core content and skills required to be successful in the culinary arts industry. The content is presented in a highly visual and learner-friendly format that is complemented with performance applications. Online learner resources provide additional opportunities for knowledge and skill application.

Features of this edition:

• Chapters are organized into sections to maximize teaching and learning opportunities.

• Knowledge Checks at the end of each section reinforce comprehension.

• Step-by-step illustrated procedures depict essential culinary techniques.

• Performance Checks encourage hands-on culinary applications.

• Recipes help learners master foundational cooking techniques.

• Nutrition updates reflect changes to the Nutrition Facts label and related information.

• Beef and pork cuts have been renamed to reflect industry changes.

CONTENTS

• Foodservice Professionals

• Food Safety and Sanitation

• Knife Skills

• Tools and Equipment

• Cost Control Fundamentals

• Menu Planning and Nutrition

• Cooking Techniques

• Stocks and Sauces

• Soups

• Sandwiches

• Eggs and Breakfast

• Fruits

• Vegetables

• Potatoes, Grains, and Pastas

• Garde Manger Fundamentals

• Poultry, Ratites, and Related Game

• Fish, Shellfish, and Related Game

• Beef, Veal, and Bison

• Pork and Related Game

• Lamb and Specialty Game

•Baking and Pastry Fundamentals