GW FCS catalogue_Spring 2013 - Oxford University Press

CULINARY ARTS
THE CULINARY
PROFESSIONAL
by John Draz and Christopher Koetke, Suggested Grade Levels 9–12
©2010
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.
PRINTED
TEXT
ONLINE
TEXT
COMPANION
WEBSITE
www.g-w.com/culinary-professional-2010
Culinary Arts Companion
Website
Use this online resource
to strengthen vocabulary,
access important Web links,
and convert yields of this
title’s full recipe collection.
www.g-wlearning.com/
culinaryarts
CONTENTS
1. Welcome to the
Foodservice Industry
2. Understanding
Foodservice Operations
3. Workstations in the
Professional Kitchen
4. The Professional Chef
5. Sanitation Hazards
6. Sanitation Procedures
7. Safety in the Kitchen
8. Knives and Hand Tools in
the Professional Kitchen
9. Knife Skills
10. Smallwares
11. Large Equipment
12. Using Recipes
13. Basic Preparations—Mise
en Place
14. Kitchen Staples
15. Cooking Principles
16. Salads and Dressings
17. Fruit Identification
18. Fruit Preparation
19. Cold Sandwiches
20. Stocks
21. Sauces
22. Soups
23. Vegetable Identification
24. Vegetable Cookery
25. Starch Identification
26. Starch Cookery
27. Meat and Poultry
Identification
28. Basic Meat and Poultry
Preparation
29. Dry-Heat Cooking
Methods for Meat and
Poultry
30. Moist-Heat and
Combination
Cooking Methods for Meat
and Poultry
31. Fish and Shellfish
Identification
32. Fish and Shellfish
Preparation and Cookery
33. Hot Sandwiches and Pizza
34. Dairy and Egg
Identification
35. Breakfast Cookery
36. Introduction to the
Bakeshop
37. Quick Breads and Batters
38. Cookies
39. Yeast-Raised Products
40. Pies and Tarts
41. Cakes
42. Custards, Foams, and
Buttercreams
43. Dessert Sauces and Frozen
Desserts
44. Food Presentation
45. Table Service
46. Entering the Workforce
47. Culinary History
48. Nutrition
49. Managing Resources
50. Menus
51. Developing Taste
PRODUCT INFORMATION ISBN LIST SCHOOL
Text, 831 pp. 978-1-60525-118-9 $90.00 $67.50
Online Text, 6 yr. Classroom Subscription 978-1-60525-707-5 $90.00 $67.50
(minimum quantity 15)
Bundle, Text + Online 6 yr. Classroom 978-1-60525-986-4 $122.00 $191.50
Subscription (minimum quantity 15)
Lab Manual, 344 pp. 978-1-60525-119-6 $24.00 $18.00
Study Guide, 296 pp. 978-1-60525-120-2 $20.00 $15.00
Annotated Study Guide, 296 pp. 978-1-60525-121-9 $50.00 $37.50
Instructor’s CD, (Win/Mac) 978-1-60525-122-6 $260.00 $195.00
EXAMVIEW® Assessment Suite, 2040 test
questions, (Win/Mac)
978-1-60525-123-3 $252.00 $189.00
Instructor’s Presentations for PowerPoint,
(Win/Mac), 3400 slides
Individual License
Site License
978-1-60525-124-0
978-1-60525-125-7
Companion Website www.g-wlearning.com/culinaryarts
$240.00
$600.00
FREE
$180.00
$450.00
28
28 Visit www.g-w.com or call 800.323.0440 for additional product information.
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