L.A. Mission College
Food Production 1
:
Lara Brosseau
Food Services Management 101
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CHAPTER NOTES
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FOOD COST PERCENTAGE PROBLEM
CHAPTER NOTES
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Chapter 01
The Food Service Industry
Chapter 02 (Part 1)
Sanitation and Safety
Chapter 02 (Part 2)
Sanitation and Safety
Chapter 03
Tools and Equipment
Chapter 04 (Part 1)
Basic Cooking Principles
Chapter 04 (Part 2)
Basic Cooking Principles
Chapter 05
The Recipe: Its Structure and Its Use
Chapter 06
The Menu
Chapter 07
Mise en Place
Chapter 24
Food Presentation and Garnish
Chapters 08 & 09
Stocks, Sauces, and Soups
Chapter 10
Chapter 11
Understanding and Cooking Meats and Game
Chapter 12
Understanding Poultry and Game Birds
Chapter 13
Cooking Poultry and Game Birds
Chapter 14
Chapter 15
Understanding and Cooking Fish and Shellfish
Chapter 16
Chapter 17
Understanding Vegetables
Cooking Vegetables
Chapter 18
Potatoes and Other Starches
Chapter 19
Salads and Salad Dressings
Chapter 20
Sandwiches and Hors d’Oeuvres
Chapter 21
Eggs, Cream, Milk, and Cheese
Chapter 25
International Cuisines
Chapter 26
Bakeshop Production
Chapter 27
Yeast Products
Chapter 28
Chapter 29
Quick Breads
Cakes and Icings
Chapter 30
Cookies
Chapter 31
Pies & Pastries
Chapter 32
Creams, Custards, Puddings, Frozen Desserts, and Sauces