eFlashcards
Concentration Games
Math Quizzes
Culinary Arts Links

Chapter 1: Foodservice Career Opportunities
eFlashcards
Chapter 2: Becoming a Culinary Professional
eFlashcards
Chapter 3: Customer Service
eFlashcards
Chapter 4: The Dining Experience
eFlashcards
Chapter 5: Foodservice Management
eFlashcards
Chapter 6: Standards, Regulations & Laws
eFlashcards
Chapter 7: Safety & Sanitation Principles
eFlashcards
Chapter 8: HACCP Applications
eFlashcards
Chapter 9: Equipment & Technology
eFlashcards
Chapter 10: Knives & Smallwares
eFlashcards
Chapter 11: Culinary Nutrition
eFlashcards
Chapter 12: Creating Menus
eFlashcards
Chapter 13: Using Standardized Recipes
eFlashcards
Chapter 14: Cost Control Techniques
eFlashcards
Chapter 15: Cooking Techniques
eFlashcards
Chapter 16: Seasonings & Flavorings
eFlashcards
Chapter 17: Breakfast Cookery
eFlashcards
Chapter 18: Garde Manger Basics
eFlashcards
Chapter 19: Hot & Cold Sandwiches
eFlashcards
Chapter 20: Stocks & Sauces
eFlashcards
Chapter 21: Soups & Appetizers
eFlashcards
Chapter 22: Fish & Shellfish
eFlashcards
Chapter 23: Poultry Cookery
eFlashcards
Chapter 24: Meat Cookery
eFlashcards
Chapter 25: Pasta & Grains
eFlashcards
Chapter 26: Fruits, Vegetables & Legumes
eFlashcards
Chapter 27: Baking Techniques
eFlashcards
Chapter 28: Yeast Breads & Rolls
eFlashcards
Chapter 29: Quick Breads
eFlashcards
Chapter 30: Desserts
eFlashcards
Math Quizzes 2:
Math Quiz 1: Making Change
Math Quiz 2: Making Customer Change
Math Quiz 3: Pounds and Ounces
Math Quiz 4: Converting Equivalents
Math Quiz 5: Weight to Volume and Volume to Weight
Math Quiz 6: Weight and Volume Conversion
Math Quiz 7: Volume Measures
Math Quiz 8: Cooking with Fractions
Math Quiz 9: Costing an Invoice—Weight/Unit Prices
Math Quiz 10: Costing Macaroni and Cheese Casserole

Instructor
Instructional Plans
Suggestion Box
Student
eFlashcards
Concentration Games
Math Quizzes
Culinary Arts Links

Chapter 1: Foodservice Career Opportunities
Student
eFlashcards
Chapter 2: Becoming a Culinary Professional
Student
eFlashcards
Chapter 3: Customer Service
Student
eFlashcards
Chapter 4: The Dining Experience
Student
eFlashcards
Chapter 5: Foodservice Management
Student
eFlashcards
Chapter 6: Standards, Regulations & Laws
Student
eFlashcards
Chapter 7: Safety & Sanitation Principles
Student
eFlashcards
Chapter 8: HACCP Applications
Student
eFlashcards
Chapter 9: Equipment & Technology
Student
eFlashcards
Chapter 10: Knives & Smallwares
Student
eFlashcards
Chapter 11: Culinary Nutrition
Student
eFlashcards
Chapter 12: Creating Menus
Student
eFlashcards
Chapter 13: Using Standardized Recipes
Student
eFlashcards
Chapter 14: Cost Control Techniques
Student
eFlashcards
Chapter 15: Cooking Techniques
Student
eFlashcards
Chapter 16: Seasonings & Flavorings
Student
eFlashcards
Chapter 17: Breakfast Cookery
Student
eFlashcards
Chapter 18: Garde Manger Basics
Student
eFlashcards
Chapter 19: Hot & Cold Sandwiches
Student
eFlashcards
Chapter 20: Stocks & Sauces
Student
eFlashcards
Chapter 21: Soups & Appetizers
Student
eFlashcards
Chapter 22: Fish & Shellfish
Student
eFlashcards
Chapter 23: Poultry Cookery
Student
eFlashcards
Chapter 24: Meat Cookery
Student
eFlashcards
Chapter 25: Pasta & Grains
Student
eFlashcards
Chapter 26: Fruits, Vegetables & Legumes
Student
eFlashcards
Chapter 27: Baking Techniques
Student
eFlashcards
Chapter 28: Yeast Breads & Rolls
Student
eFlashcards
Chapter 29: Quick Breads
Student
eFlashcards
Chapter 30: Desserts
Student
eFlashcards
Math Quizzes 2:
Student
Math Quiz 1: Making Change
Math Quiz 2: Making Customer Change
Math Quiz 3: Pounds and Ounces
Math Quiz 4: Converting Equivalents
Math Quiz 5: Weight to Volume and Volume to Weight
Math Quiz 6: Weight and Volume Conversion
Math Quiz 7: Volume Measures
Math Quiz 8: Cooking with Fractions
Math Quiz 9: Costing an Invoice—Weight/Unit Prices
Math Quiz 10: Costing Macaroni and Cheese Casserole

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