Book Details

[This book] will make you aware of the essential knowledge and skills that it takes to become a culinary professional. You will also learn: the value of quality customer service to the dining experience; the role of foodservice management, standards, regulations, and laws; why safety and sanitation must be controlled at all times; how to use the equipment, knives, and smallwares found in the professional kitchen; how culinary nutrition will enable you to create successful menus; how to use standardized recipes to control costs; the cooking techniques used in quantity food preparation, from seasonings and flavorings to baking and pastry.-Foreword.