Culinary Essentials, Student Edition

2nd Edition. — McGraw-Hill Education, 2009. — 896 p. — ISBN10: 0078883598, ISBN13: 978-0078883590.Culinary Essentials teaches students the essential knowledge and skills needed to become culinary professionals and work in a professional food service environment. Culinary Essentials exposes students to real-world culinary careers and the practical business aspects of working in a food service setting. The text focuses on safety and sanitation; the value of quality customer service; foodservice management and standards; standardized recipes; lab-based food preparation and cooking techniques; culinary nutrition; and menu planning and development.Hands-on approach includes unit-length Culinary Projects and chapter-based Certification Prep activities, Culinary Lab applications, and step-by-step illustrations are perfect tools to help prepare for SkillsUSA.Safety Check and Sanitation Check features stress the importance of safe preparation practices in handling foods and cooking toolsAcademic Standards, Critical Thinking and Reading Skills, and Real World Skills and Applications follow students throughout the textNutrition Notes, Small Bites, and others zero in on key facts students need to knowInstruction tips and techniques provide advice and information on how to better address differentiated instruction and the diverse classroom.Content updates include new images throughout and updates MyPyramid to MyPlate.