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.

• 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.

Culinary Nutrition Principles and Applications demonstrates how to combine the science of nutrition with the art of culinary preparation to create nutrient-dense menu items that are full of flavor. The first six chapters explain the importance of shaping eating behaviors and learning basic nutrition science. The next chapter explains how to combine flavor development with nutrition science to plan healthy menus.

The remaining eight chapters apply nutrition principles, flavor development tips, and healthy cooking techniques to prepare menu items from beverages to desserts. The Culinary Nutrition Recipe-Modification Process modifies existing recipes into healthier versions and then modifies those healthy recipes into signature recipes that guests will request again. Complimentary online resources provide learners with opportunities to expand their knowledge and skills.

• Updated Nutrition Facts labels, dietary recommendations, and related nutrition information
• More than 50 new recipes for a total of more than 100 recipes
• Chapters divided into manageable learning sections to maximize teaching flexibility
• Knowledge Checks at the end of each section to help learners demonstrate comprehension

The Culinary Arts Principles and Applications Study Guide is designed to reinforce the concepts presented in the textbook by using review questions and activities to verify comprehension of key concepts.

• Review questions consist of true-false, multiple choice, completion, and matching questions covering objectives, vocabulary terms, and key concepts.
• Activities consist of hands-on experiences, math applications, critical-thinking projects, and research assignments.

Pastry & Dessert Techniques presents 35 proven pastry techniques that can be used by novice cooks, culinary students, apprentices, and seasoned veterans of the professional kitchen to create both sweet and savory pastries as well as desserts. Large, step-by-step photos showcase the execution of foundational techniques being used to create 65 elegant pastries and desserts. Some of the recipes contain variations or subcomponent recipes. Online Learner Resources are included with this book.

• Part I: Foundational Pastry Techniques explains foundational pastry techniques and the technique recipes that help build the skills needed to make sweet and savory pastries and desserts.
• Part II: Savory Pastry Basics explains the pastry techniques often used in savory applications.
• Part III: Plate Presentation showcases the importance of using artistic techniques to elevate the visual appeal of pastries and desserts on the plate and on displays.
• Part IV: Classics and Signatures showcases classic pastries and desserts that have stood the test of time and how to use foundational techniques and recipes to create spectacular signature pastries and desserts.