Culinary Essentials © 2006

eFlashcards

Improve your reading skills and understanding of culinary terminology with flash cards for terms used in each chapter.

Chapter 1: Foodservice Career Options
Chapter 2: Becoming a Culinary Professional
Chapter 3: Customer Service
Chapter 4: The Dining Experience
Chapter 5: Foodservice Management
Chapter 6: Standards, Regulations, and Laws
Chapter 7: Safety and Sanitation Principles
Chapter 8: HACCP Applications
Chapter 9: Equipment and Technology
Chapter 10: Knives
Chapter 11: Culinary Nutrition
Chapter 12: Creating Menus
Chapter 13: Using Standardized Recipes
Chapter 14: Managing Food Cost Factors
Chapter 15: Cooking Techniques
Chapter 16: Seasonings and Flavorings
Chapter 17: Breakfast Cookery
Chapter 18: Garde Manger Basics
Chapter 19: Hot and Cold Sandwiches
Chapter 20: Stocks and Sauces
Chapter 21: Soups and Appetizers
Chapter 22: Fish and Shellfish
Chapter 23: Poultry Cookery
Chapter 24: Meat Cookery
Chapter 25: Pasta and Grains
Chapter 26: Fruits, Vegetables, and Legumes
Chapter 27: Baking Techniques
Chapter 28: Yeast Breads and Rolls
Chapter 29: Quick Breads
Chapter 30: Desserts