Table of Contents

Introduction to Culinary Arts, 4e 

Table of Contents

Unit 1: Kitchen Basics

  1. Food Safety

  2. Kitchen Safety

  3. Foodservice Equipment

  4. Knives and Smallware

Unit 2: Culinary Basics

  1. Using Standardized Recipes

  2. Seasonings and Flavorings

  3. Preparing to Cook

  4. Cooking Methods

Unit 3: Culinary Applications

  1. Breakfast Foods

  2. Garde Manager

  3. Sandwiches, Appetizers, and Hors d’oeuvres

  4. Fruits and Vegetables

  5. Grains, Legumes and Pasta

  6. Stocks, Sauces and Soups

  7. Fish and Shellfish

  8. Meats and Poultry

Unit 4: Breads and Desserts

  1. Yeast Breads, Rolls and Pastries

  2. Quick Breads

  3. Desserts

Unit 5: Nutrition and Menus

  1. Nutrition

  2. Menus

Unit 6: Culinary Careers

  1. Basic Career Skills

  2. Working in a Restaurant

  3. Owning or Managing a Restaurant