The Culinary Professional 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.• 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 criticalthinking challenges, as well as minilabs.• Chapter on culinary history.• Bound-in student CD provides illustrated activities, primal cuts activities, recipes, and more.