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Study Guides FMCD CulinaryCulinary EssentialsEssentials Culinary Study Guides Note to Culinary Instructors A Study Guide has been created for each Section of the Culinary Essentials text. Study Guides also parallel the PowerPoint® Slides on the Inclusion Strategies CD-ROM. Students can complete the study guides by reading the text, listening to lectures, and viewing demon- strations. Study Guide Answers are included at the back of this ancillary and on the Inclusion Strategies CD-ROM. Copyright © 2006 by The McGraw-Hill Companies, Inc. All rights reserved. Permission is granted to reproduce the material contained herein on the condition that such material be reproduced only for classroom use; be provided to students, teachers, and families without charge; and be used solely in conjunction with Culinary Essentials. Any other reproduction, for use or sale, is prohibited without prior written permission of the publisher, Glencoe/McGraw-Hill. Send all inquiries to: Glencoe/McGraw-Hill 3008 W. Willow Knolls Drive Peoria, IL 61614-1083 ISBN 0-07-869078-1 Printed in the United States of America 1 2 3 4 5 6 7 8 9 024 08 07 06 05 04 Contents PAGE Chapter 1—Foodservice Career Opportunities 1-1 Careers in Foodservice . Study Guide 1-1 . 5 1-2 Foodservice Trends . Study Guide 1-2 . 6 1-3 Education & Training . Study Guide 1-3 . 7 1-4 Entrepreneurship Opportunities . Study Guide 1-4 . 8 Chapter 2—Becoming a Culinary Professional 2-1 Employability Skills. Study Guide 2-1 . 9 2-2 Seeking Employment. Study Guide 2-2 . 10 2-3 On the Job . Study Guide 2-3 . 11 Chapter 3—Customer Service 3-1 Service Basics . Study Guide 3-1 . 12 3-2 Serving Customers . Study Guide 3-2 . 13 3-3 Serving Beverages . Study Guide 3-3 . 14 Chapter 4—The Dining Experience 4-1 Dining Today. Study Guide 4-1 . 15 4-2 The Dining Room Environment. Study Guide 4-2 . 16 Chapter 5—Foodservice Management 5-1 Management Basics. Study Guide 5-1 . 17 5-2 Managing People. Study Guide 5-2 . 18 5-3 Managing Facilities . Study Guide 5-3 . 19 5-4 Foodservice Marketing . Study Guide 5-4 . 20 Chapter 6—Standards, Regulations & Laws 6-1 Foodservice Standards & Regulations . Study Guide 6-1 . 21 6-2 Employment Laws. Study Guide 6-2 . 22 Chapter 7—Safety & Sanitation Principles 7-1 Safety Know-How . Study Guide 7-1 . 23 7-2 Sanitation Challenges . Study Guide 7-2 . 24 Chapter 8—HACCP Applications 8-1 The Safe Foodhandler . Study Guide 8-1 . 25 8-2 The HACCP System . Study Guide 8-2 . 27 8-3 The Flow of Food . Study Guide 8-3 . 29 Culinary Study Guides Copyright ©Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. C-1 Contents, continued PAGE Chapter 9—Equipment & Technology 9-1 The Commercial Kitchen . Study Guide 9-1 . 31 9-2 Receiving & Storage Equipment . Study Guide 9-2 . 32 9-3 Preparation & Cooking Equipment . Study Guide 9-3 . 33 9-4 Holding & Service Equipment . Study Guide 9-4 . 34 Chapter 10—Knives & Smallwares 10-1 Knives . Study Guide 10-1 . 35 10-2 Smallwares . Study Guide 10-2 . 37 Chapter 11—Culinary Nutrition 11-1 Nutrition Basics. Study Guide 11-1 . 39 11-2 Guidelines for Meal Planning . Study Guide 11-2 . 41 11-3 Culinary Principles . Study Guide 11-3 . 42 Chapter 12—Creating Menus 12-1 The Menu . Study Guide 12-1 . 43 12-2 Planning Menus . Study Guide 12-2 . 44 12-3 Menu Design & Organization . Study Guide 12-3 . 45 12-4 Pricing Menu Items . Study Guide 12-4 . 46 Chapter 13—Using Standardized Recipes 13-1 Why Use Standardized Recipes? . Study Guide 13-1 . 47 13-2 Recipe Measurement & Conversion. Study Guide 13-2 . 48 Chapter 14—Cost Control Techniques 14-1 Calculating Food Costs . Study Guide 14-1 . 49 14-2 Managing Food Cost Factors . Study Guide 14-2 . 51 Chapter 15—Cooking Techniques 15-1 How Cooking Alters Food . Study Guide 15-1 . 53 15-2 Dry Cooking Techniques . Study Guide 15-2 . 54 15-3 Moist Cooking Techniques. Study Guide 15-3 . 55 Chapter 16—Seasonings & Flavorings 16-1 Enhancing Food. Study Guide 16-1 . 56 16-2 Herbs & Spices . Study Guide 16-2 . 57 16-3 Condiments, Nuts & Seeds . Study Guide 16-3 . 58 16-4 Sensory Perception . Study Guide 16-4 . 59 Chapter 17—Breakfast Cookery 17-1 Breakfast Food Basics . Study Guide 17-1 . 60 17-2 Meat & Egg Preparation . Study Guide 17-2 . 61 17-3 Breakfast Breads & Cereals . Study Guide 17-3 . 63 Culinary Study Guides C-2 Copyright ©Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Contents, continued PAGE Chapter 18—Garde Manger Basics 18-1 What Is Garde Manger? . Study Guide 18-1 . 65 18-2 Salads & Salad Dressings . Study Guide 18-2 . 66 18-3 Cheese. Study Guide 18-3 . 67 18-4 Cold Platters . Study Guide 18-4 . 68 Chapter 19—Hot & Cold Sandwiches 19-1 Sandwich Making Basics . Study Guide 19-1 . 69 19-2 Preparing Hot & Cold Sandwiches . Study Guide 19-2 . 70 Chapter 20—Stocks & Sauces 20-1 Stocks . Study Guide 20-1 . 71 20-2 Sauces . Study Guide 20-2 . 73 Chapter 21—Soups & Appetizers 21-1 Making Soups . Study Guide 21-1 . 75 21-2 Hot Appetizers . Study Guide 21-2 . 77 Chapter 22—Fish & Shellfish 22-1 Fish Basics. Study Guide 22-1 . 78 22-2 Shellfish Basics . Study Guide 22-2 . 79 22-3 Cooking Fish & Shellfish . Study Guide 22-3 . 81 Chapter 23—Poultry Cookery 23-1 Poultry Basics . Study Guide 23-1 . 83 23-2 Cooking Poultry . Study Guide 23-2 . 85 Chapter 24—Meat Cookery 24-1 Meat Basics . Study Guide 24-1 . 87 24-2 Meat Cuts . Study Guide 24-2 . 88 24-3 Principles of Cooking Meat . Study Guide 24-3 . 89 Chapter 25—Pasta & Grains 25-1 Pasta . ..
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