Transcription
CulinaryEssentialsCulinary Study Guides
Note to Culinary InstructorsA Study Guide has been created for each Section of the Culinary Essentials text. StudyGuides also parallel the PowerPoint Slides on the Inclusion Strategies CD-ROM. Studentscan 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 InclusionStrategies CD-ROM.Copyright 2006 by The McGraw-Hill Companies, Inc.All rights reserved. Permission is granted to reproduce the material contained herein on thecondition 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 CulinaryEssentials. Any other reproduction, for use or sale, is prohibited without prior writtenpermission of the publisher, Glencoe/McGraw-Hill.Send all inquiries to:Glencoe/McGraw-Hill3008 W. Willow Knolls DrivePeoria, IL 61614-1083ISBN 0-07-869078-1Printed in the United States of America1 2 3 4 5 6 7 8 9 024 08 07 06 05 04
ContentsPAGEChapter 1—Foodservice Career Opportunities1-1 Careers in Foodservice . . . . . . . . . . . . . . . . . . . . . Study Guide 1-1 . . . . . . . . . . . . . . . . . . . 51-2 Foodservice Trends . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 1-2 . . . . . . . . . . . . . . . . . . . 61-3 Education & Training . . . . . . . . . . . . . . . . . . . . . . Study Guide 1-3 . . . . . . . . . . . . . . . . . . . 71-4 Entrepreneurship Opportunities . . . . . . . . . . . . . . Study Guide 1-4 . . . . . . . . . . . . . . . . . . . 8Chapter 2—Becoming a Culinary Professional2-1 Employability Skills. . . . . . . . . . . . . . . . . . . . . . . . Study Guide 2-1 . . . . . . . . . . . . . . . . . . . 92-2 Seeking Employment. . . . . . . . . . . . . . . . . . . . . . . Study Guide 2-2 . . . . . . . . . . . . . . . . . . 102-3 On the Job . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 2-3 . . . . . . . . . . . . . . . . . . 11Chapter 3—Customer Service3-1 Service Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 3-1 . . . . . . . . . . . . . . . . . . 123-2 Serving Customers . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 3-2 . . . . . . . . . . . . . . . . . . 133-3 Serving Beverages . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 3-3 . . . . . . . . . . . . . . . . . . 14Chapter 4—The Dining Experience4-1 Dining Today . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 4-1 . . . . . . . . . . . . . . . . . . 154-2 The Dining Room Environment. . . . . . . . . . . . . . . Study Guide 4-2 . . . . . . . . . . . . . . . . . . 16Chapter 5—Foodservice Management5-15-25-35-4Management Basics. . . . . . . . . . . . . . . . . . . . . . . . Study Guide 5-1Managing People. . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 5-2Managing Facilities . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 5-3Foodservice Marketing . . . . . . . . . . . . . . . . . . . . . Study Guide 5-4. . . . . . . . . . . . . . . . . . 17. . . . . . . . . . . . . . . . . . 18. . . . . . . . . . . . . . . . . . 19. . . . . . . . . . . . . . . . . . 20Chapter 6—Standards, Regulations & Laws6-1 Foodservice Standards & Regulations . . . . . . . . . . Study Guide 6-1 . . . . . . . . . . . . . . . . . . 216-2 Employment Laws . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 6-2 . . . . . . . . . . . . . . . . . . 22Chapter 7—Safety & Sanitation Principles7-1 Safety Know-How . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 7-1 . . . . . . . . . . . . . . . . . . 237-2 Sanitation Challenges . . . . . . . . . . . . . . . . . . . . . . Study Guide 7-2 . . . . . . . . . . . . . . . . . . 24Chapter 8—HACCP Applications8-1 The Safe Foodhandler . . . . . . . . . . . . . . . . . . . . . . Study Guide 8-1 . . . . . . . . . . . . . . . . . . 258-2 The HACCP System . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 8-2 . . . . . . . . . . . . . . . . . . 278-3 The Flow of Food . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 8-3 . . . . . . . . . . . . . . . . . . 29Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.C-1
Contents, continuedPAGEChapter 9—Equipment & Technology9-1 The Commercial Kitchen . . . . . . . . . . . . . . . . . . . . Study Guide 9-1 . . . . . . . . . . . . . . . . . . 319-2 Receiving & Storage Equipment . . . . . . . . . . . . . . Study Guide 9-2 . . . . . . . . . . . . . . . . . . 329-3 Preparation & Cooking Equipment . . . . . . . . . . . . Study Guide 9-3 . . . . . . . . . . . . . . . . . . 339-4 Holding & Service Equipment . . . . . . . . . . . . . . . . Study Guide 9-4 . . . . . . . . . . . . . . . . . . 34Chapter 10—Knives & Smallwares10-1 Knives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 10-1 . . . . . . . . . . . . . . . . . 3510-2 Smallwares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 10-2 . . . . . . . . . . . . . . . . . 37Chapter 11—Culinary Nutrition11-1 Nutrition Basics. . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 11-111-2 Guidelines for Meal Planning . . . . . . . . . . . . . . . . Study Guide 11-211-3 Culinary Principles . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 11-3Chapter 12—Creating Menus12-1 The Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 12-112-2 Planning Menus . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 12-212-3 Menu Design & Organization . . . . . . . . . . . . . . . . Study Guide 12-312-4 Pricing Menu Items . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 12-4. . . . . . . . . . . . . . . . . 39. . . . . . . . . . . . . . . . . 41. . . . . . . . . . . . . . . . . 42. . . . . . . . . . . . . . . . . 43. . . . . . . . . . . . . . . . . 44. . . . . . . . . . . . . . . . . 45. . . . . . . . . . . . . . . . . 46Chapter 13—Using Standardized Recipes13-1 Why Use Standardized Recipes? . . . . . . . . . . . . . . Study Guide 13-1 . . . . . . . . . . . . . . . . . 4713-2 Recipe Measurement & Conversion. . . . . . . . . . . . Study Guide 13-2 . . . . . . . . . . . . . . . . . 48Chapter 14—Cost Control Techniques14-1 Calculating Food Costs . . . . . . . . . . . . . . . . . . . . . Study Guide 14-1 . . . . . . . . . . . . . . . . . 4914-2 Managing Food Cost Factors . . . . . . . . . . . . . . . . . Study Guide 14-2 . . . . . . . . . . . . . . . . . 51Chapter 15—Cooking Techniques15-1 How Cooking Alters Food . . . . . . . . . . . . . . . . . . . Study Guide 15-1 . . . . . . . . . . . . . . . . . 5315-2 Dry Cooking Techniques . . . . . . . . . . . . . . . . . . . . Study Guide 15-2 . . . . . . . . . . . . . . . . . 5415-3 Moist Cooking Techniques. . . . . . . . . . . . . . . . . . . Study Guide 15-3 . . . . . . . . . . . . . . . . . 55Chapter 16—Seasonings & Flavorings16-1 Enhancing Food. . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 16-116-2 Herbs & Spices . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 16-216-3 Condiments, Nuts & Seeds . . . . . . . . . . . . . . . . . . Study Guide 16-316-4 Sensory Perception . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 16-4. . . . . . . . . . . . . . . . . 56. . . . . . . . . . . . . . . . . 57. . . . . . . . . . . . . . . . . 58. . . . . . . . . . . . . . . . . 59Chapter 17—Breakfast Cookery17-1 Breakfast Food Basics . . . . . . . . . . . . . . . . . . . . . . Study Guide 17-1 . . . . . . . . . . . . . . . . . 6017-2 Meat & Egg Preparation . . . . . . . . . . . . . . . . . . . . Study Guide 17-2 . . . . . . . . . . . . . . . . . 6117-3 Breakfast Breads & Cereals . . . . . . . . . . . . . . . . . . Study Guide 17-3 . . . . . . . . . . . . . . . . . 63C-2Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.
Contents, continuedPAGEChapter 18—Garde Manger Basics18-118-218-318-4What Is Garde Manger? . . . . . . . . . . . . . . . . . . . . Study Guide 18-1Salads & Salad Dressings . . . . . . . . . . . . . . . . . . . Study Guide 18-2Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 18-3Cold Platters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 18-4. . . . . . . . . . . . . . . . . 65. . . . . . . . . . . . . . . . . 66. . . . . . . . . . . . . . . . . 67. . . . . . . . . . . . . . . . . 68Chapter 19—Hot & Cold Sandwiches19-1 Sandwich Making Basics . . . . . . . . . . . . . . . . . . . . Study Guide 19-1 . . . . . . . . . . . . . . . . . 6919-2 Preparing Hot & Cold Sandwiches . . . . . . . . . . . . Study Guide 19-2 . . . . . . . . . . . . . . . . . 70Chapter 20—Stocks & Sauces20-1 Stocks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 20-1 . . . . . . . . . . . . . . . . . 7120-2 Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 20-2 . . . . . . . . . . . . . . . . . 73Chapter 21—Soups & Appetizers21-1 Making Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 21-1 . . . . . . . . . . . . . . . . . 7521-2 Hot Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 21-2 . . . . . . . . . . . . . . . . . 77Chapter 22—Fish & Shellfish22-1 Fish Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 22-1 . . . . . . . . . . . . . . . . . 7822-2 Shellfish Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 22-2 . . . . . . . . . . . . . . . . . 7922-3 Cooking Fish & Shellfish . . . . . . . . . . . . . . . . . . . . Study Guide 22-3 . . . . . . . . . . . . . . . . . 81Chapter 23—Poultry Cookery23-1 Poultry Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 23-1 . . . . . . . . . . . . . . . . . 8323-2 Cooking Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 23-2 . . . . . . . . . . . . . . . . . 85Chapter 24—Meat Cookery24-1 Meat Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 24-1 . . . . . . . . . . . . . . . . . 8724-2 Meat Cuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 24-2 . . . . . . . . . . . . . . . . . 8824-3 Principles of Cooking Meat . . . . . . . . . . . . . . . . . . Study Guide 24-3 . . . . . . . . . . . . . . . . . 89Chapter 25—Pasta & Grains25-1 Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 25-1 . . . . . . . . . . . . . . . . . 9125-2 Rice & Other Grains . . . . . . . . . . . . . . . . . . . . . . . Study Guide 25-2 . . . . . . . . . . . . . . . . . 92Chapter 26—Fruits, Vegetables & Legumes26-1 Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 26-1 . . . . . . . . . . . . . . . . . 9326-2 Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 26-2 . . . . . . . . . . . . . . . . . 9526-3 Legumes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 26-3 . . . . . . . . . . . . . . . . . 97Chapter 27—Baking Techniques27-1 Bakeshop Formulas & Equipment . . . . . . . . . . . . . Study Guide 27-1 . . . . . . . . . . . . . . . . . 9827-2 Bakeshop Ingredients . . . . . . . . . . . . . . . . . . . . . . Study Guide 27-2 . . . . . . . . . . . . . . . . . 99Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.C-3
Contents, continuedPAGEChapter 28—Yeast Breads & Rolls28-1 Yeast Dough Basics . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 28-1 . . . . . . . . . . . . . . . . 10228-2 Yeast Dough Production . . . . . . . . . . . . . . . . . . . . Study Guide 28-2 . . . . . . . . . . . . . . . . 103Chapter 29—Quick Breads29-1 Quick Bread Basics . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 29-1 . . . . . . . . . . . . . . . . 10529-2 Making Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 29-2 . . . . . . . . . . . . . . . . 10629-3 Making Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 29-3 . . . . . . . . . . . . . . . . 107Chapter 30—Desserts30-1 Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 30-130-2 Cakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 30-230-3 Pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 30-330-4 Specialty Desserts . . . . . . . . . . . . . . . . . . . . . . . . . Study Guide 30-4. . . . . . . . . . . . . . . . 108. . . . . . . . . . . . . . . . 109. . . . . . . . . . . . . . . . 111. . . . . . . . . . . . . . . . 113Answer Key . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115C-4Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.
Name DateSTUDY GUIDE 1-1Careers in FoodserviceDirections: Fill in the blanks as you read the section in the textbook or listen to lectures andview demonstrations.Service Opportunities1.3.2.4.Production Opportunities1. Chefs:2. Cooks:3.Management Opportunities1. Executive Chef:2. Research Chef:3. Culinary Scientist:4. Foodservice Director:5. Catering Director:6. Kitchen Manager:7. Dining Room Supervisor:8. Restaurant Manager:Foodservice Related Opportunities1.6.2.7.3.8.4.9.5.Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.5
Name DateSTUDY GUIDE 1-2Foodservice TrendsDirections: Fill in the blanks as you read the section in the textbook or listen to lectures andview demonstrations.Foodservice Trends1.4.2.5.3.Causes for Present Trends1.5.2.6.3.7.4.8.Foodservice Opportunities1. Noncommercial:2. Commercial:Types of Restaurants1. Quick-Service:2. Full-Service:3. Fine-Dining:Other Foodservice Establishments1.4.2.5.3.6.Restaurant Job Opportunities1. Quick-Service:2. Full-Service:3. Fine-Dining:6Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.
Name DateSTUDY GUIDE 1-3Education & TrainingDirections: Fill in the blanks as you read the section in the textbook or listen to lectures andview demonstrations.Education & Training1. Certificate Programs:2. Apprenticeships:3. Associate Degrees:4. Bachelor Degrees:5. Corporate Training:6. Military Training:7. On-the-Job Training:Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.7
Name DateSTUDY GUIDE 1-4Entrepreneurship OpportunitiesDirections: Fill in the blanks as you read the section in the textbook or listen to lectures andview demonstrations.Entrepreneurship AdvantagesEntrepreneurship Disadvantages1.1.2.2.3.3.Types of RestaurantsTypes of Ownership1.1.2.2.3.3.Sole Proprietorship AdvantagesSole Proprietorship Disadvantages1.1.2.2.3.3.Partnership AdvantagesPartnership Disadvantages1.1.2.2.3.Corporation AdvantagesCorporation Disadvantages1.1.2.2.3.8Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.
Name DateSTUDY GUIDE 2-1Employability SkillsDirections: Fill in the blanks as you read the section in the textbook or listen to lectures andview demonstrations.MathWriting1.1.2.2.3.3.Listening & SpeakingReading1.1.2.2.3.3.Thinking1.2.3.Work Ethic1.4.2.5.3.6.Leadership Skills1.2.3.4.5.Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.9
Name DateSTUDY GUIDE 2-2Seeking EmploymentDirections: Fill in the blanks as you read the section in the textbook or listen to lectures andview demonstrations.Employment Resources1. Networking:2. Professional Organizations:3. Trade Publications:4. Employment Agencies:5. The Internet:Applying for a Job1.2.3.The Interview Process1. Before the Interview:2. During the Interview:3. After the Interview:Responding to a Job Offer1.2.3.10Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.
Name DateSTUDY GUIDE 2-3On the JobDirections: Fill in the blanks as you read the section in the textbook or listen to lectures andview demonstrations.Employee Responsibilities1.3.2.4.Employer Responsibilities1.2.3.Fair Labor Practices1. Minimum Wage:2. Compensatory Time:3. Labor Union:4. Discrimination:5. Sexual Harassment:Wages & Benefits1. Deductions:2. Benefits:3. Tips:Teamwork1.4.2.5.3.Advancing on the Job1.2.Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.11
Name DateSTUDY GUIDE 3-1Service BasicsDirections: Fill in the blanks as you read the section in the textbook or listen to lectures andview ashier1.2.Service Skills1.4.2.5.3.6.Use of Time & Motion1.2.3.12Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.
Name DateSTUDY GUIDE 3-2Serving CustomersDirections: Fill in the blanks as you read the section in the textbook or listen to lectures andview demonstrations.Server’s Role1.7.2.8.3.9.4.10.5.11.6.12.Hand Service1.2.Tray Service1.2.3.4.5.6.Handling Credit Cards1.2.3.4.5.Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.13
Name DateSTUDY GUIDE 3-3Serving BeveragesDirections: Fill in the blanks as you read the section in the textbook or listen to lectures andview demonstrations.Cold Beverage Equipment1.2.Hot Beverage Equipment1.2.3.Cleaning Beverage Equipment1.2.3.14Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.
Name DateSTUDY GUIDE 4-1Dining TodayDirections: Fill in the blanks as you read the section in the textbook or listen to lectures andview demonstrations.Types of Dining1. Fine-Dining Restaurant:2. Theme Restaurant:3. Quick-Service Restaurant:Types of Meal Service1. Modern American Plated Service:2. Booth Service:3. Banquette Service:4. Family-Style Service:5. Classical French Service:6. Russian Service:7. Butler Service:8. Buffet Service:Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.15
Name DateSTUDY GUIDE 4-2The Dining Room EnvironmentDirections: Fill in the blanks as you read the section in the textbook or listen to lectures andview demonstrations.Side Work1.2.3.4.Service Equipment1.2.3.Table Setting1.2.3.4.5.6.7.8.9.10.11.12.16Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.
Name DateSTUDY GUIDE 5-1Management BasicsDirections: Fill in the blanks as you read the section in the textbook or listen to lectures andview demonstrations.Effective Management1. Communication:2. Time Management:3. Resource Management:4. Leadership:Management Structures1. Employees:2. First-Line Managers:3. Middle Managers:4. Top Managers:Maintaining Profitability1. Managing Time:2. Effective Record-Keeping Systems:3. Controlling Costs:4. Profit and Loss Statements:5. Purchasing Procedures:6. Inspecting Food:7. Inventory Control:8. Portion Control:9. Waste Control:Culinary Study GuidesCopyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.17
Name DateSTUDY GUIDE 5-2Managing PeopleDirections: Fill in the blanks as you read the section in the textbook or li
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. Wil
