The Culinary Professional, 3rd Edition
By: John Draz and Christopher KoetkeCopyright: 2017
Subject: Culinary Arts
Grade Level: 9-14
- The Culinary Professional rates high in user satisfaction for its approachable writing and design. Instructors appreciate its visual appeal, citing images that are "up-to-date and meaningful." Expanding further on the visual elements, this edition incorporates animations that reinforce key concepts and techniques. With this new, updated edition, authors and chefs John Draz and Christopher Koetke have continued to focus on the core content that provides students with the knowledge they need for a career in the culinary arts.
- Correlates to YouScience® Industry Certifications standards preparing students to earn a certificate in Food Service/Culinary Arts
- Includes animations, interactive activities, and video clips to enhance experience for visual learners
- Addresses the American Culinary Federation Education Foundation standards for Secondary Certified Programs (Certified Junior Culinarian certification)
- Products & Prices College & Career
- Table of Contents
- Introducing the Foodservice Industry1. Welcome to the Foodservice Industry
2. Understanding Foodservice Operations
3. Culinary History
4. Workstations in the Professional Kitchen
5. The Professional Chef
6. Entering the WorkforceCulinary Fundamentals7. Sanitation Hazards
8. Sanitation Procedures
9. Safety in the Kitchen
10. Sustainability in the Kitchen
11. Knives and Hand Tools in the Professional Kitchen
12. Knife Skills
13. Smallwares
14. Large Equipment
15. Using Recipes
16. Basic Preparations—Mise en Place
17. Kitchen Staples
18. Cooking PrinciplesIngredients, Preparation, and Presentation19. Salads and Dressings
20. Fruit Identification
21. Fruit Preparation
22. Cold Sandwiches
23. Stocks
24. Sauces
25. Soups
26. Vegetable Identification
27. Vegetable Cookery
28. Starch Identification
29. Starch Cookery
30. Meat and Poultry Identification
31. Basic Meat and Poultry Preparation
32. Dry-Heat Cooking Methods for Meat and Poultry
33. Moist-Heat and Combination Cooking Methods for Meat and Poultry
34. Fish and Shellfish Identification
35. Fish and Shellfish Preparation and Cookery
36. Hot Sandwiches and Pizza
37. Dairy and Egg Identification
38. Breakfast Cookery
39. Food PresentationIn the Bakeshop40. Introduction to the Bakeshop
41. Quick Breads and Batters
42. Cookies
43. Yeast-Raised Products
44. Pies and Tarts
45. Cakes
46. Custards, Foams, and Buttercreams
47. Dessert Sauces and Frozen DessertsBeyond Cooking48. Table Service
49. Managing Resources
50. Nutrition
51. Menus
52. Analyzing Cuisines
53. Developing Taste - The Look Inside images are for preview purposes only. The format of the actual product may vary from the images shown.
- Correlations
- American Culinary Federation Education FoundationFCS National Standards CorrelationsNational Standards (PDF, 98 KB)FloridaCulinary Arts (PDF, 395 KB)Culinary Arts I (PDF, 73 KB)MassachusettsVocational Tech Framework (PDF, 808 KB)OklahomaCulinary Basic Skills – Grades 9‐12 (PDF, 156.63 KB)Pre-PAC CorrelationsPre-PAC Domains and Competencies Culinary Arts (PDF, 33 KB)South CarolinaCTE—Priority 16 Culinary Management 2 (PDF, 515 KB)TennesseeTexasCulinary Arts (PDF, 187 KB)YouScience® Industry CertificationsCulinary Management (347) (286 KB)Food and Nutrition I (PDF, 125 KB)Food and Nutrition II (PDF, 118 KB)Food Service/Culinary Arts (PDF, 162 KB)
- About the Author(s)
- Koetke has a MBA from Dominican University, a BA in French literature from Valparaiso University, and a Certificat de la Langue Française from the Sorbonne in Paris. He has been honored with the Outstanding Alum from the Brennan School of Business at Dominican University, Alumni Achievement Award from Valparaiso University, and Worldchefs Educator Award. He hosted his own national TV cooking show for almost five years, is a frequent presenter at national and international food events, and has written for several prominent newspapers and foodservice publications. Chef Koetke has received numerous industry awards including Chef of the Year by the Chicago chapter of the International Food and Wine Society, ACF culinary competition medals, and third place in the US finals of the Bocuse d'Or.