Table of Contents

UNIT ONE: KITCHEN BASICS



Food Safety
Kitchen Safety
Foodservice Equipment
Knives and Smallware

UNIT TWO: CULINARY BASICS



Using Standardized Recipes
Seasonings and Flavorings
Getting Ready to Cook
Cooking Methods

UNIT THREE: CULINARY APPLICATIONS



Breakfast Foods
Garde Manger
Sandwiches, Appetizers, and Hors d’Oeuvre
Fruit and Vegetables
Grains, Legumes, and Pasta
Stocks, Sauces, and Soups
Fish and Shellfish
Meat and Poultry

UNIT FOUR: BREADS AND DESSERTS



Yeast Breads, Rolls, and Pastries
Quick Breads
Desserts

UNIT FIVE: CULINARY MANAGEMENT



Working in a Restaurant
Menus
Nutrition
The Business of a Restaurant

Appendix

Glossary

Index