NEW, NOT USED!!! The Culinary Professional by John Draz and Christopher Koetke ISBN 9781605251189 provides students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation. This book gives students the basics for working in a foodservice operation as well as an excellent foundation for the study of classical cuisine. Careers in the culinary arts and a brief overview of the industry are also covered. Includes: step-by-step techniques for essential culinary skills, over 1,000 illustrations, repeated features on history, workplace issues, safety and sanitation, science and technology, culture, culinary tips, trends, health and math, chapter activities on workplace math, problem-solving, and critical-thinking challenges, as well as minilabs and a chapter on culinary history. Additional student materials in digital format, including Identification Activities, Vocabulary Activities, Primal Cuts Activities, Math Activities, Recipes, and Related Web Links are included on a Student CD. This CD also provides students with a username and password to access an online recipe database which allows students to convert recipe yields, search by title, and browse by recipe category. A 25% discount is applied to purchases of five (5) or more copies.

ISBN UPC:	9781605251189
Format:	Textbook
Cover:	Hardcover
Author:	John Draz and Christopher Koetke
Copyright:	2010
Length:	831 pages