ServSafe Coursebook: with the Certification Exam Answer Sheet Review

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(More customer reviews)This is an amazing book and i got it for a price way cheaper than i would have at school. Buying textbooks through amazon.com is the smartest way to go.

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Put Food Safety to Work In Your Operation
Congratulations. You re joining millions of foodservice professionals who have made a commitment to keeping their customers and their operations, safe from foodborne illness. ServSafe is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification.
ServSafe food safety training materials and exams are available in English and other languages.
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On Cooking: A Textbook of Culinary Fundamentals (5th Edition) (MyCulinaryLab Series) Review

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(More customer reviews)The content of the book is OK it is comprehensive and delivers basic information. I do not care for the recipes embedded in the instructional portion of the chapters I find it a bit of a distraction. I was disappointed to find that the publisher has changed the quality of the construction of the hard cover book the paper in the 5th edition and the binding are of a lesser quality than the 4th edition and the DVD is no longer included in the price of the book.


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Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today\'s aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include:Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.

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