Cover -- Culinary Creation: An Introduction to Foodservice and World Cuisine -- Copyright -- Contents -- Series Foreword -- Foreword -- Preface -- Chapter 1. Overview of World Food and Foodservice -- The Chef -- The Culture-Bound Attitude -- A Brief Overview of World Cuisine -- The Greeks Make Cooking an Art -- The Romans Take Over -- Catherine de Medici Goes to France -- Boulanger Invents the Restaurant -- Carême and Escoffier Modernize the Kitchen -- Cultural Influences in the Mediterranean -- Africa -- Asia -- The Caribbean -- Latin America -- The Stations of the Brigade System -- Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit -- Chapter 2. Keeping Your Customers and Employees Safe -- The HACCP System -- Background -- The Seven HACCP Principles -- Food Contamination -- Biological Contamination -- Chemical Contamination -- Physical Contamination -- Allergens -- Pest Control -- Sanitation and Hygiene -- Sanitizing -- Personal Hygiene -- Preparing and Storing Food -- Safety in the Workplace -- Professional Behavior -- Management Actions to Promote Safety -- Fire and Burns -- Sharp Objects -- Other Safety Precautions -- Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit -- Chapter 3. Your Tools -- Cooking Equipment -- Ranges and Cooktops -- Ovens -- Steam Appliances -- Broilers, Grills, and Griddles -- Deep Fryers -- The Shape of Things to Cook: Food Processors, Mixers, and Slicers -- Food Processors -- Mixers -- Slicers -- Cold Storage -- Pots, Pans, Bakeware, and Other Containers -- Characteristics of Cooking Materials -- Round Pots and Pans -- Rectangular Pans -- Earthenware Cooking Containers -- Other Containers -- Knives -- Materials -- Types of Knives -- On Sharpening and Truing -- Cutting Boards -- Other Equipment.

Basic Hand Tools and Measuring Devices -- A Few International Devices -- Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit -- Chapter 4. Introduction to Culinary Techniques and Principles -- Mise en Place -- The Basic Challenge Regarding Mise en Place -- Determining the Answer to the Mise en Place Question -- Basic Knife Use -- The Grip -- Basic Cuts -- The Components of Cooking -- Nutrients -- Seasoning and Flavoring Your Food -- Types of Heat -- Types of Cooking -- Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit -- Chapter 5. Planning and Documenting Your Culinary Creations -- The Basics about Recipes -- Standardized Recipes -- The Block Form for Standardized Recipes -- Measuring -- Converting Recipes to Larger or Smaller Amounts -- Developing Menus -- Selecting the Foods to Offer on Your Menu -- Designing the Printed Menu -- Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit -- Chapter 6. The World of Stocks, Sauces, and Soups -- Stocks -- Brown Stock -- Chicken Stock and Fish Stock -- Japanese Fish Stock -- Vegetable Stock -- Bases -- Sauces -- Classic French Sauces -- World Sauces -- Soups -- Soup Toppings -- Unthickened Soups -- Thick Soups -- Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit -- Chapter 7. Finger Foods: Appetizers and Sandwiches -- Appetizers -- Canapés -- Crudités and Dips -- Appetizers from Other Traditions -- Sandwiches -- A Brief History of the Sandwich -- The Sandwich's Exterior -- The Sandwich's Interior -- Setting up the Sandwich Station -- Classic Sandwiches -- Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit.

Chapter 8. Creating Salads -- Definition and History of Salads -- Salad Elements -- Parts of a Salad -- Categories of Salad Ingredients -- Regional Salad Ingredients -- Universal Greens -- Varieties of Salads -- First-Course Salads -- Main-Dish Salads -- Side-Dish Salads -- Cooked Salads -- Dessert Salads -- Dressings -- Vinaigrette Dressings -- Creamy Dressings -- Asian Dressings -- Salad Guidelines -- Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit -- Chapter 9. Creating with Meats -- Meat: Past and Present -- Types and Cuts of Meat -- Meat Inspection and Grading -- Beef -- Pork -- Lamb -- Veal -- Components of Meat -- Muscle and Connective Tissues -- Fat -- Aging Meats -- Storing Meat -- Buying Meats -- Cooking Meats -- Low Temperature or High Temperature? -- Moist Heat or Dry Heat? -- Is It Done Yet? -- Pathogens -- Offal -- Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit -- Chapter 10. Creating with Poultry -- Poultry: Past and Present -- Types of Poultry -- Poultry Inspection and Grading -- Chickens -- Turkeys -- Ducks -- Geese -- Other Kinds of Poultry -- Components of Poultry -- Buying Poultry -- Storing Poultry -- Cooking Poultry -- Trussing -- Fabricating Poultry -- Doneness of Poultry -- Dry-Heat Cooking -- Moist-Heat Cooking -- Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit -- Chapter 11. Creating with Seafood -- Seafood: Past and Present -- Types of Seafood -- Fish -- Shellfish -- Components of Fish -- Purchasing and Storing Fish -- Determining Freshness of Seafood -- Market Forms of Seafood -- Seafood Storage -- Cooking Seafood -- How to Kill a Lobster -- How to Shuck an Oyster -- Filleting a Round Fish -- Cooking Seafood.

Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit -- Chapter 12. Creating with Vegetables -- Vegetables: A World Tour -- Asia -- Central and Southern Africa -- The Mediterranean -- Northern Europe -- The Americas -- How Cooking Affects Vegetables -- Effects on Texture -- Pigments -- Nutrients -- Description, Basic Preparation, Cooking, and Storage -- Leafy Vegetables -- Stem Vegetables -- "Fruit" Vegetables -- Onions -- Crucifers -- Roots -- Mushrooms -- Potatoes -- Grains -- Beans -- Convenience Vegetables: Frozen and Canned -- Pasta -- Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit -- Chapter 13. Creating with Dairy Products and Eggs -- History of Dairy Products and Eggs -- Milk Products -- Nonfermented Milk Products -- Cream -- Fermented Milk Products -- Cooking Milk Products -- Butter -- Cheese -- Fresh Cheeses -- Ripened Cheeses -- Eggs -- Structure of an Egg -- Grades and Forms of Eggs -- Cooking Guidelines -- Eggs around the World -- Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit -- Chapter 14. Basic Baking Principles -- History of Baking -- The Elements Used in Baking -- Leavening -- Sweetening -- Flavoring -- Stabilizing -- Thickening -- Tenderizing -- The Bread-Making Process -- The Effects of Baking -- Quick Breads -- Biscuit Method -- Muffin Method -- Summary and Conclusion -- Selected Terms for Review -- Review Questions -- Suggested Readings/Web Sites to Visit -- Bibliography -- Glossary -- Index.