Culinary Essentials / 
Johnson & Wales University. 
 - Second Edition 
 - 752 pages :  colour illustrations ;  29 cm 
<br/><br/> Includes index. 
<br/><br/>Unit 1: The foodservice industry. Foodservice career opportunities ; Becoming a culinary professional ; Customer service ; The dining experience -- Unit 2: Quality foodservice practices. Foodservice management ; Standards, regulations & laws ; Safety & sanitation principles ; HACCP applications -- Unit 3: The professional kitchen. Equipment & technology ; Knives & smallwares ; Culinary nutrition ; Creating menus ; Using standardized recipes ; Cost control techniques -- Unit 4: Culinary applications. Cooking techniques ; Seasonings & flavorings ; Breakfast cookery ; Garde manger basics ; Hot & cold sandwiches ; Stocks & sauces ; Soups & appetizers ; Fish & shellfish ; Poultry cookery ; Meat cookery ; Pasta & grains ; Fruits, vegetables & legumes -- Unit 5: Baking & pastry applications. Baking techniques ; Yeast breads & rolls ; Quick breads ; Desserts. 
<br/><br/><label>ISBN: </label>0078690706  RM224.90 9780078690709 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service  --Textbooks.<br/>Cooking  --Textbooks.<br/>Food--Textbooks.
<br/><br/><label>Dewey Class. No.: </label>641.5