1、interactivestudenteditionCULINARYE S S E N T I A L SGLENCOE Copyright 2010 The McGraw-Hill Companies,Inc.All rights reserved.No part of this publication may be reproduced or distributed in any form or by any means,or stored in a database or retrieval system,without the prior written consent of The M
2、cGraw-Hill Companies,Inc.,including,but not limited to,network storage or transmission,or broadcast for distance learning.Printed in the United States of America.Send all inquiries to:Glencoe/McGraw-Hill21600 Oxnard Street,Suite 500 Woodland Hills,California 91367ISBN:978-0-07-888359-0(Student Editi
3、on)MHID:0-07-888359-8(Student Edition)ISBN:978-0-07-888441-2(Instructor Annotated Edition)MHID:0-07-888441-1(Instructor Annotated Edition)2 3 4 5 6 7 8 9 043/071 15 14 13 12 11 10 09 Safety NoticeThe reader is expressly advised to consider and use all safety precautions described in this textbook or
4、 that might also be indicated by undertaking the activities described herein.In addition,common sense should be exercised to help avoid all potential hazards and,in particular,to take relevant safety precautions concerning any known or likely hazards involved in food prepara-tion,or in use of the pr
5、ocedures described in Culinary Essentials,such as the risk of knife cuts or burns.Publisher and Authors assume no responsibility for the activities of the reader or for the subject matter experts who prepared this book.Publisher and Authors make no representation or warranties of any kind,including,
6、but not limited to,the warranties of fitness for particular purpose or merchant-ability,nor for any implied warranties related thereto,or otherwise.Publisher and Authors will not be liable for damages of any type,including any conse-quential,special or exemplary damages resulting,in whole or in part
7、,from readers use or reliance upon the information,instructions,warnings,or other matter contained in this textbook.Brand DisclaimerPublisher does not necessarily recommend or endorse any particular com-pany or brand name product that may be discussed or pictured in this text.Brand name products are
8、 used because they are readily available,likely to be known to the reader,and their use may aid in the understanding of the text.Publisher recognizes that other brand name or generic products may be sub-stituted and work as well or better than those featured in the text.ii ForewordJohnson&Wales Univ
9、ersity is known as Americas Career University.The University is student centered,employment-focused,market-driven,experien-tially based,and globally oriented.Johnson&Wales University collaborated with Glencoe/McGraw-Hill to bring you a unique textbook filled with the essential knowledge and skills n
10、eeded to become a culinary professional.Culinary Essentials will show you: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 found in the p
11、rofessional 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.Johnson&Wales philosophy is to learn by doing,so we hope you make good use of this learning tool and pursue
12、a rewarding career in culinary arts.We invite you to visit www.jwu.edu to learn more about Johnson&Wales Uni-versity and culinary arts careers.Karl Guggenmos M.B.A.,GMC,AAC WACS Global Master ChefUniversity Dean,Culinary EducationPaul J.McVety EdD Dean,Culinary AcademicsDr.Manuel Pimentel,Jr.Sr.Vice
13、 President EmeritusUniversity RelationsBradley J.Ware Ph.D.,CCE,CCCProfessorCollege of Culinary ArtsDeb BettencourtSpecial Projects CoordinatorCollege of Culinary ArtsGeorge OPalenick CEC,CCE,AACAssociate ProfessorCollege of Culinary ArtsMarc DeMarchena M.A.,WSET,FRDP,CWEAssociate ProfessorCollege o
14、f Culinary ArtsSuzanne Vieira M.S.,RD,LDNDepartment ChairCulinary Nutrition ProgramCollege of Culinary ArtsMitch Stamm CEPCAssociate InstructorInternational Baking&Pastry InstituteCollege of Culinary ArtsRobert M.Nograd CMCDean EmeritusCorporate Executive ChefJohn Chiaro M.S.,CEC,CCE,AACAssociate Pr
15、ofessorCollege of Culinary ArtsDouglas Stuchel M.A.T.Culinary Team Lead Co-op&EmploymentCareer Development Offi ceKatrina Herold B.S.,CSWInstructorCollege of Culinary ArtsPeter Vaillancourt B.S.InstructorCollege of Culinary ArtsElaine Cwynar M.Ed.Associate ProfessorCollege of Culinary ArtsRainer Hei
16、nerwadel M.A.T.,GMCWACS Global Master ChefDepartment ChairCulinary Baccalaureate ProgramCollege of Culinary ArtsGary Welling A.S.Department ChairInternational Baking&Pastry InstituteCollege of Culinary ArtsJohnson&Wales University Contributors iiiContributors and ReviewersEducational ReviewersTechnical ReviewersAllen B.AschArea Technical Trade CenterLas Vegas,NevadaArnell M.CurrieWelsh High SchoolWelsh,LouisianaJoyce GlenNettleton High SchoolJonesboro,ArizonaMarsha MillerFort Payne High SchoolFo
