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Culinary Arts Principles and Applications presents the core content and skills required to be successful in the culinary arts industry. The content is presented in a highly visual and learner-friendly format that is complemented with performance applications. Online learner resources provide additional opportunities for knowledge and skill application. Features of this edition: • Chapters are organized into sections to maximize teaching and learning opportunities. • Knowledge Checks at the end of each section reinforce comprehension. • Step-by-step illustrated procedures depict essential culinary techniques. • Performance Checks encourage hands-on culinary applications. • Recipes help learners master foundational cooking techniques. • Nutrition updates reflect changes to the Nutrition Facts label and related information. • Beef and pork cuts have been renamed to reflect industry changes. CONTENTS • Foodservice Professionals • Food Safety and Sanitation • Knife Skills • Tools and Equipment • Cost Control Fundamentals • Menu Planning and Nutrition • Cooking Techniques • Stocks and Sauces • Soups • Sandwiches • Eggs and Breakfast • Fruits • Vegetables • Potatoes, Grains, and Pastas • Garde Manger Fundamentals • Poultry, Ratites, and Related Game • Fish, Shellfish, and Related Game • Beef, Veal, and Bison • Pork and Related Game • Lamb and Specialty Game •Baking and Pastry Fundamentals