About this product

Product Identifiers

PublisherGoodheart-Willcox Publisher

ISBN-101631264370

ISBN-139781631264375

eBay Product ID (ePID)221470777

Product Key Features

Educational LevelHigh School, Elementary School

Number of Pages912 Pages

LanguageEnglish

Publication NameCulinary Professional

Publication Year2015

SubjectGeneral, Industries / Food Industry, Methods / Professional

TypeStudy Guide

Subject AreaCooking, Education, Business & Economics

AuthorChristopher Koetke, John Draz

FormatHardcover

Dimensions

Item Height1 in

Item Weight74.4 Oz

Item Length11 in

Item Width8.5 in

Additional Product Features

Edition Number3

Intended AudienceElementary/High School

LCCN2016-285027

Grade FromNinth Grade

IllustratedYes

Grade ToCollege Sophomore

SynopsisThe Culinary Professional is the first step on the path to a career in the culinary field. It will provide you with the necessary skills for more advanced class work and expose you to the world of professional cooking. The foodservice industry, which employs most culinary professionals, is large and diverse. This text begins with an introduction to that industry's opportunities and challenges. You will learn what it takes to succeed in this growing field. Before you begin to cook, you should know how to be safe in the kitchen. Early chapters will explain how to protect your health and safety as well as that of your coworkers and customers. You will learn how to find a job and what is expected of you as an employee. A new chapter explores concepts and practices that promote sustainability in the kitchen. Chefs use many tools and select from an immense array of ingredients when preparing dishes. The Culinary Professional supplies a generous number of photos and clear descriptions of the tools and ingredients used in the professional kitchen. Step-by-step directions for basic culinary skills and cooking methods appear throughout the text. The presentation of your food is nearly as important as the preparation, and for this reason, a full chapter covers the principles of plating, design, and garnishing. A new chapter explains how to analyze cuisines and explores various international cuisines. Successful chefs must be able to do more than simply prepare delicious dishes. You will learn about the importance of working with other departments and managing resources. Welcome to the first step on your path to a career in culinary, The Culinary Professional is the first step on the path to a career in the culinary field. It will provide you with the necessary skills for more advanced class work and expose you to the world of professional cooking. The foodservice industry, which employs most culinary professionals, is large and diverse. This text begins with an introduction to that industry's opportunities and challenges. You will learn what it takes to succeed in this growing field. Before you begin to cook, you should know how to be safe in the kitchen. Early chapters will explain how to protect your health and safety as well as that of your coworkers and customers. You will learn how to find a job and what is expected of you as an employee. A new chapter explores concepts and practices that promote sustainability in the kitchen. Chefs use many tools and select from an immense array of ingredients when preparing dishes. The Culinary Professional supplies a generous number of photos and clear descriptions of the tools and ingredients used in the professional kitchen. Step-by-step directions for basic culinary skills and cooking methods appear throughout the text. The presentation of your food is nearly as important as the preparation, and for this reason, a full chapter covers the principles of plating, design, and garnishing. A new chapter explains how to analyze cuisines and explores various international cuisines. Successful chefs must be able to do more than simply prepare delicious dishes. You will learn about the importance of working with other departments and managing resources. Welcome to the first step on your path to a career in culinary!

LC Classification NumberTX911.3.V62D795 2017