Dead Company, Volume 2

Description

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.