Study Guides FMCD
Culinary Essentials
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 demonstrations. 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.
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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
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