Includes bibliographical references (pages 313-318) and index.

Overview of World Food and Foodservice; Keeping Your Customers and Employees Safe; Your Tools; Introduction to Culinary Techniques and Principles; Planning and Documenting Your Culinary Creations; The World of Stocks, Sauces, and Soups; Finger Foods: Appetizers and Sandwiches; Creating Salads; Creating with Meats; Creating with Poultry; Creating with Seafood; Creating with Vegetables; Creating with Dairy Products and Eggs; Basic Baking Principles.

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture. * Draws on diverse culinary traditions including the Americas, Europe, Pacific Rim, Africa, the Middle East, and South Asia to teach students to appreciate that all cuisines of the world have something unique to offer to a menu * Introduces the concept of "foodism," a bias that can impair a chef's creativity * Offers comparisons in the history, evolution, and migration of food ingredients and techniques * Includes a CD with recipes from around the world.

Print version record.

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