Cooking for the Hospitality Industry
Author(s): Jodi Lee Duryea
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It is important to have a basic understanding of what is going on in the kitchen no matter what area of the hospitality industry your focus is.
Cooking for the Hospitality Industry is ideal for anyone going into any area of Hospitality. While outlining the basic structure of commercial kitchens, it is also an excellent source for anyone that wants to cook or improve their knowledge of cooking.
Cooking for the Hospitality Industry features:
- appetizers, salads, main dishes, desserts and baking.
- kitchen management and knife skills, stock and sauce making, dressings and salads, and much more!
- learning outcomes at the start of each chapter.
- many recipes that will expand your cooking knowledge and give you new dishes to try.
CHAPTER 1 History
CHAPTER 2 Sanitation and Safety
CHAPTER 3 Kitchen Management/Menus
CHAPTER 4 Cooking Methods and Techniques
CHAPTER 5 Knife Skills and Mise en Place
CHAPTER 6 Stocks, Sauces, and Soups
CHAPTER 7 Salads and Dressings
CHAPTER 8 Vegetables
CHAPTER 9 Grains and Other Starches
CHAPTER 10 Plant-Based Diet
CHAPTER 11 Eggs and Dairy
CHAPTER 12 Meat
CHAPTER 13 Poultry
CHAPTER 14 Fish and Shellfish
CHAPTER 15 Bake Shop
CHAPTER 16 Quick Bread
CHAPTER 17 Yeast Bread
CHAPTER 18 Pies, Pastries and Custards
CHAPTER 19 Cakes and Frostings
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