Culinary Catalog 2020 by American Technical Publishers

CULINARY ARTS & SERVICES 2020 catalog

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As we all move forward and try to find our way in these uncertain times, the safety and health of our families and friends as well as our employees and customers remain top priority. The uncertainties we all face require flexible and creative solutions. We look forward to continuing to support you and your training programs, especially those who had to quickly transition to an online learning environment. Never before in our over 120-year history of developing technical training materials has our mission required such a level of understanding and flexibility to enable you to continue to be successful. We are excited to be moving forward with the development of new and responsive training materials to support your instructional needs. Rest assured that we will continue to find innovative solutions for your training programs and that our products will maintain the high standards you expect from American Technical Publishers (ATP) and ATP Learning Solutions. The tradition of helping individuals prepare for employment and advance in their careers is a source of great pride for The ATP Group, Inc.

The Chef’s Répertoire is the perfect pocket reference for every foodservice and hospitality professional, food writer/blogger, and culinary enthusiast. This user-friendly collection describes over 1100 modern classic dishes found on American menus. A complete list of dishes is located in the back of the book. CONTENTS • • • • • • • • • • • • • •

We appreciate your continued support,

Peter A. Zurlis President The ATP Group, Inc.

Using the Répertoire Key Culinary Terms Stocks & Base Sauces Sauces Soups Appetizers Eggs Fish & Seafood Meats & Poultry Pasta Salads Sandwiches Sides Desserts

Contact Us for Your Specific Development Needs Industry & Organization Strategic Partnership Programs: David Holloway, Senior Vice President – Business Development The ATP Group, Inc. David.Holloway@atplearning.com

Each entry describes a classic dish using concise phrases.

Career & Technical Education Programs:

The Chef's Répertoire

Cathy A. Scruggs, Director of Product Development American Technical Publishers Cathy.Scruggs@atplearning.com

iBook* Book (softcover) Book (hardcover)

Custom Training Products & Services: Carl R. Hansen, Director of Product Development ATP Learning Solutions Carl.Hansen@atplearning.com

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4236-4 4235SC 4235-7

12.99 20.00 30.00

* Available on the iTunes store

Products details are subject to change. Refer to atplearning.com for the latest product details. Cover Photo Credits: All-Clad Metalcrafters and Carlisle FoodService Products Apple, App Store, iBook, and iTunes are registered trademarks of Apple Inc. KitchenCalc is a registered trademarks of Calculated Industries, Inc. ExamView is a registered trademark of FSCreations, Inc. Google Play and the Google Play logo are trademarks of Google LLC. Windows, PowerPoint, and Microsoft are registered trademarks of Microsoft Corporation. Quick Quizzes and Master Math are registered trademarks of American Technical Publishers. CoursePak, Premium Access Package, ATPWebBook, and ToolKit are all trademarks of American Technical Publishers.

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– 15.00 22.50

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. New to this edition: • 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

Digestion and absorption illustrations depict how essential nutrients are used by the body.

CONTENTS • • • • • • • • • • • • • • •

Shaping Eating Behaviors Nutrition Fundamentals Proteins Carbohydrates Lipids Water, Vitamins & Minerals Nutritious Menu Planning Beverages on the Menu Egg, Soy & Dairy Products on the Menu Poultry & Meats on the Menu Fish & Shellfish on the Menu Vegetables & Legumes on the Menu Fruits, Nuts & Seeds on the Menu Pastas, Grains & Breads on the Menu Desserts on the Menu

LEARNER RESOURCES • • • • • • • • •

Recipe modifications create nutrientdense menu items full of flavor.

Quick Quizzes® Illustrated Glossary Flash Cards Knowledge Checks Culinary Nutrition Recipe Modifications Menu Planning Challenge Digestion and Absorption Process Media Library Internet Resources

INSTRUCTOR RESOURCES • ATPWebBook™ • Instructional Guide • Premium PowerPoint ® Presentations • Image Library • Assessments (Test Banks) • Answer Keys • Learner Resources

Online resources help facilitate and maximize learner comprehension.

Culinary Nutrition Principles and Applications

Study Guide Contents

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School Price

Textbook ATPWebBook™ *Premium Access Package™

4261-6 4261WEB

119.00 119.00

89.25 89.25

(Includes Textbook and ATPWebBook™)

4261PKG

148.75

111.56

Study Guide 260 pgs. Online Instructor Resources

4262-3 4264-7

36.00 360.00

27.00 –

* See page 2 for additional information and CoursePak™ options.

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• Review questions reinforce learning. • Activities, labs, and research projects expand upon chapter content.

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 learnerfriendly format that is complemented with performance applications. Online learner resources provide additional opportunities for knowledge and skill application.

CONTENTS • • • • • • • • • • • • • • • • • • • • •

Foodservice Professionals Food Safety and Sanitation Knife Skills Tools and Equipment Cost Control Fundamentals Menu Planning and Nutrition Cooking Techniques Stocks and Sauces Soups Sandwiches Eggs and Breakfast Fruits Vegetables Potatoes, Grains, and Pastas Garde Manger Fundamentals Poultry, Ratites, and Related Game Fish, Shellfish, and Related Game Beef, Veal, and Bison Pork and Related Game Lamb and Specialty Game Baking and Pastry Fundamentals

Features of this edition: • 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.

Each chapter is divided into sections with key objectives, knowledge checks that reinforce learning, and performance checks that provide handson-learning experiences.

LEARNER RESOURCES • • • • • • • •

Quick Quizzes® Illustrated Glossary Flash Cards Knowledge Checks Recipes Culinary Math Tutorials Media Library Internet Resources

Skill-based procedures are depicted with illustrated step-by-step instructions.

Online resources help facilitate and maximize learner comprehension.

Culinary Arts Principles and Applications Item No.

List Price

Textbook ATPWebBook™ *Premium Access Package™

4257-9 4257WEB

130.00 130.00

97.50 97.50

(Includes Textbook and ATPWebBook™)

4257PKG

162.50

121.88

Study Guide 540 pgs. Online Instructor Resources

4258-6 4260IR

38.00 360.00

28.50 –

* See page 2 for additional information and CoursePak™ options.

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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.

This turnkey package of online instructor resources provides a flexible structure that maximizes learning. Detailed instructional plans and LMS-compatible assessments enhance learner performance and promote retention.

Reservations: A Culinary & Hospitality Knowledge Game includes over 2000 questions that address key concepts in culinary arts, restaurant management, and hospitality courses. Along the game path, players/teams land on six different proficiency spaces and respond to a question about: • Food & Beverage Preparation • Menu Terminology • Sanitation & Safety • Cost Control • Hospitality & Lodging • Nutrition & Food Chemistry Players/teams can also land on a space and respond to a question about: • Flavor Builders • Tally It Up (Math) • Food History Once a player/team has correctly answered one question in each of the six proficiency areas, the player/team moves to the Advancement space. If the player/team answers the Advancement question correctly, they advance to the Supervisor level. The player/ team continues playing until they advance to the Manager level and then the Executive level. The first player/team to correctly answer the Advancement question for the Executive level wins! Five game variations provide instructors options based on Supervisor Proficiency, Manager Proficiency, Executive Proficiency, Specialty Knowledge, and Limited Timeframe.

INSTRUCTOR RESOURCES • ATPWebBook™ • Instructional Guide • Premium PowerPoint ® Presentations • Image Library • Performance Rubrics • Assessments (Test Banks) • Answer Keys • Learner Resources

Performance rubrics help document and assess key culinary skills for each performance check.

Reservations:

A Culinary & Hospitality Knowledge Game Board Game

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Item No.

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4225-8

48.00

KitchenCalc™ Recipe Calculators Pocket and Desk Models available

Classic Knife-Cuts Model Set IV By A. R. D. Culinary Concepts

Set includes 3D models to help learners perfect their knife skills. • Thirteen color-coded 3D polymer resin models of the basic knife cuts • Matching 2-D layout of the 13 basic knife cuts • Reference booklet featuring 30 cuts

KitchenCalc™ makes increasing and decreasing recipe yields or portions a snap. KitchenCalc™ is used in restaurants, institutions, and in secondary, postsecondary, and private culinary programs coast-to-coast. • The Desk KitchenCalc™ includes two digital timers. • The Pocket KitchenCalc™ includes one digital timer.

Classic Knife-Cuts Model Set IV Classic Knife-Cuts

Item No.

List Price

4210-4

17.00

CALCULATOR FEATURES

Classic Knife-Cuts Ruler By A. R. D. Culinary Concepts

The two-sided Classic Knife-Cuts Ruler (12″ × 4.5″) is a handy culinary reference and measurement tool that can travel from the classroom to the kitchen.

• Accurately scale recipes up or down • Scale for number of servings, portions, or both • Convert units of volume: teaspoon, tablespoon, fluid ounces, cups, pints, quarts, gallons, milliliters, centiliters, liters, even dash and pinch • Convert units of weight: dry ounces, pounds, grams, kilograms • Convert between °C to °F

Classic Knife-Cuts Ruler Ruler

Item No.

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4209-8

7.50

KitchenCalc™ Recipe Calculators Pocket KitchenCalc™ Desk KitchenCalc™

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9091-4 9089-1

24.95 34.95

EDITION NEPWRING 2021 S

Culinary Math Principles and Applications demonstrates how and why foodservice workers use math in the professional kitchen. This second edition includes access to digital resources that reinforce how math is used in culinary and hospitality settings. Whether this text-workbook is used in a college course, an apprenticeship program, or in a career and technical education classroom, learners will benefit from its well-illustrated and engaging style. Each chapter is divided into sections to allow maximum teaching and learning flexibility. Each section ends with a checkpoint consisting of short-answer review questions, and math exercises at the end of each chapter allow learners to apply math principles. The appendix contains all of the culinary math formulas used in the book plus reference tables and forms.

CONTENTS • • • • • • • •

Using Math in Foodservice Operations Measuring in the Professional Kitchen Calculating Measurements Converting Measurements and Scaling Recipes Calculating Percentages and Ratios Calculating Costs and Menu Prices Calculating Revenue and Expenses Analyzing Profit and Loss

LEARNER RESOURCES • • • • • • • • Detailed drawings help learners visualize and apply math concepts.

Checkpoint questions at the end of each section review the concepts covered.

Quick Quizzes® Illustrated Glossary Flash Cards Master Math® Applications Forms and Tables Media Library Internet Resources Product Updates

INSTRUCTOR RESOURCES • • • • • • •

ATPWebBook™ Instructional Guide Premium PowerPoint ® Presentations Image Library Assessments (Test Banks) Answer Keys Learner Resources

Online resources help facilitate and maximize learner comprehension.

Culinary Math Principles and Applications Item No.

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School Price

Text/Workbook ATPWebBook™ *Premium Access Package™

4237-1 4237WEB

55.00 55.00

41.25 41.25

(Includes Text/Workbook and ATPWebBook™)

4237PKG

68.75

51.56

Textbook w/Pocket KitchenCalc™ Online Instructor Resources

9347-2 4239IR

66.20 360.00

– –

* See page 2 for additional information and CoursePak™ options.

Bundle Culinary Math Principles and Applications with the Pocket KitchenCalc™ for a great price!

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The 50 Effective Knife Techniques textbook explains and demonstrates the foundational knife skills necessary to create successful dishes. All 50 knife techniques include step-by-step instructions to reinforce proper cutting techniques for foods ranging from fruits and vegetables to poultry, seafood, and meats. Each instructional step is enhanced with a corresponding image to clearly depict the technique being described. LEARNER RESOURCES • • • • •

Quick Quizzes® Illustrated Glossary Flash Cards Study Questions Knife Techniques Videos Sampler • Internet Resources

INSTRUCTOR RESOURCES • ATPWebBook™ • Instructional Guide • Premium PowerPoint ® Presentations • Technique Evaluations • Assessments (Test Banks) • Answer Keys • Learner Resources Techniques feature illustrated step-by-step procedures for cutting produce, poultry, seafood, meats, and cooked proteins.

50 Effective Knife Techniques Videos CONTENTS Knife Basics

The Knife Techniques videos feature professional chefs demonstrating each technique. Videos are available in both DVD and online formats.

KNIFE TECHNIQUES VIDEOS

• Over 3 hours of high-quality videos showcasing each of the 50 knife techniques aid comprehension and help learners practice and improve skills. • Professional chefs demonstrate safe and accurate cuts that minimize waste, promote even cooking, and enhance presentations.

• • • • • • • • • • •

Knife Parts Knife Types Knife Construction Preparing Safe Work Stations Caring for Knives Handling Knives Safely The Knife Hand The Guiding Hand Positioning Food Items Positioning Knives for Cutting Cutting Methods

Basic Knife Cuts • • • • • • • • • • • •

Rondelles Diagonals Obliques Batonnets and Dice Juliennes Brunoises Paysannes Chiffonade Chopping Mincing Flutes Tournés

Cutting Produce • • • • • • • • • • • • • • •

Slicing Mushrooms Cutting Tomatoes Cutting Spears and Florets Shredding Head Vegetables Slicing and Dicing Onions Cutting and Creaming Garlic Slicing and Dicing Cylindrical Fruit-Vegetables Cutting Sweet Peppers Peeling and Coring Pomes Cutting Avocados Cutting Mangoes Cutting Melons Cutting Pineapples Cutting Citrus Supremes Cutting Artichokes

Cutting and Deboning Poultry • Cutting Poultry into Halves, Quarters, and Eighths • Fabricating Whole Poultry • Deboning Poultry Breasts • Cutting Airline Poultry Breasts • Deboning Poultry Thighs and Legs • Deboning Whole Poultry

Cutting and Trimming Seafood • • • • • •

Cutting Shrimp Cutting Lobsters Cutting Cephalopods Cutting Roundfish Cutting Flatfish Shucking Bivalves

Fabricating Meats • • • • •

Trimming Tenderloins Fabricating Beef Tenderloins Fabricating Whole Pork Loins Fabricating Legs of Lamb Frenching Rib Racks

Carving and Cutting Cooked Proteins • Carving Whole Poultry • Cutting Whole Cooked Lobsters • Carving Meats Across the Grain on the Bias • Carving Prime Rib Roasts • Carving Ham • Carving Legs of Lamb

50 Effective Knife Techniques Item No.

Technique Videos (Online) with ATPWebBook™ Technique Videos (DVD) with Textbook Technique Videos (DVD) Technique Videos (Online) Textbook ATPWebBook™ *Premium Access Package™

4265-4 4245-6 4242-5 4242VID 4241-8 4241WEB

(Includes Textbook and ATPWebBook™)

4241PKG

Online Instructor Resources

4244IR

* See page 2 for additional information and CoursePak™ options.

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School Price

99.00 99.00 89.00 89.00 40.00 40.00

74.25 74.25 – – 30.00 30.00

50.00

37.50

360.00

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Volume Food Preparation presents fundamental concepts and procedures to prepare learners to work in volume foodservice operations serving government, education, healthcare, hospitality, entertainment, and corporate venues. Over 750 proven recipes for use in both on-site and off-site venues are included. Each chapter is divided into sections to aid comprehension. Checkpoints at the end of each section and review questions at the end of each chapter reinforce learning of key concepts and procedures. Textbook features: • Production Tips offer ways to improve food preparation efficiency. • Sanitation Tips identify precautions necessary to prevent foodborne illness. • Safety Tips identify precautions necessary to prevent injuries to staff or guests. • Nutrition Notes provide nutritional information or tips for healthy food preparation. • QR Codes at the end of each chapter enable access to digital learner resources.

CONTENTS • • • • • • • • • • • • • • • • • • • •

Foodservice Careers Safety and Sanitation Tools and Equipment Inventory and Cost Control Nutrition Fundamentals Volume Cooking Methods Beverage Preparation Breakfast Preparation Fruit and Cheese Preparation Appetizer and Sandwich Preparation Salad Preparation Stock, Sauce, and Soup Preparation Meat Preparation Poultry Preparation Seafood Preparation Potato, Pasta, and Grain Preparation Vegetable and Legume Preparation Quick Bread and Cookie Preparation Yeast Bread and Dough Preparation Pastry and Dessert Preparation

LEARNER RESOURCES — DISC

Volume preparation methods are depicted throughout the textbook. Recipes within chapters provide opportunities for practical applications. Additional volume recipes can be found in the back of the textbook.

• • • • • • • •

Quick Quizzes® Illustrated Glossary Flash Cards Checkpoints and Review Questions Volume Recipes Master Math ® Problems Media Library Internet Resources

INSTRUCTOR RESOURCES • • • • • • • •

ATPWebBook™ PowerPoint ® Presentations Instructor’s Guide Instructional Plans Image Library Assessments (Test Banks) Answer Keys Learner Resources

Online resources help facilitate and maximize learner comprehension.

Study Guide

Volume Food Preparation Item No.

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School Price

Textbook ATPWebBook™ *Premium Access Package™

4253-1 4253WEB

108.00 108.00

81.00 81.00

(Includes Textbook and ATPWebBook™)

4253PKG

135.00

101.25

Study Guide 202 pgs. Online Instructor Resources

4254-8 4256IR

32.00 360.00

24.00 –

* See page 2 for additional information and CoursePak™ options.

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• Reviews for each chapter reinforce comprehension of key concepts. • Activities provide opportunities to apply key concepts.

CERTIFICAT ION

The National Apprenticeship Training Program for Cooks helps learners gain the core competencies required for the nationally recognized certified culinarian (CC) and certified sous chef (CSC) certification from the American Culinary Federation. Each station provides learners with practical applications, detailed illustrations, and digital media tools. Certification exam preparation questions are included for each station. The textbook includes a DVD filled with interactive learning tools for all 10 stations.

CONTENTS • • • • • • • • • •

Steward Station Breakfast Station Vegetable, Starch & Pasta Station Fabrication Station Broiler/Char-Grill Station Soup & Sauce Station Pantry & Cold Foods Station Cooking Techniques Station Baking & Pastry Station Supervisory Development Station

LEARNER RESOURCES — DISC OR ONLINE • • • • • • • • •

Quick Quizzes® Illustrated Glossary Flash Cards Checkpoints Culinary Math Applications Media Clips Certification Exam Preparation Apprenticeship Online Portal Internet Resources

Procedures list the steps required to prepare a specific food. Media clip icons reference related videos.

The Sustainability Corner addresses topics such as recycling, composting, energy conservation, and product repurposing.

SUPERVISING CHEF'S RESOURCE GUIDE • • • • • • • •

ATPWebBook™ Instructor’s Guide Instructional Plans PowerPoint ® Presentations Interactive Illustrations Step-by-Step Procedures Answer Key Learner Resources

National Apprenticeship Training Program for Cooks Textbook ATPWebBook™ *Premium Access Package™

(Includes Textbook and ATPWebBook™)

Supervising Chef's Resource Guide (Printed) Supervising Chef's Resource Guide (Online) Individual Stations

The online Supervising Chef’s Resource Guide provides instructional tools to help guide workplace success.

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4196-1 4196WEB

106.00 106.00

79.50 79.50

4196PKG

132.50

99.38

4198-5

190.00

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4198IR Item No.

4186-2 4187-9 4188-6 4189-3 4190-9 4191-6 4192-3 4193-0 4194-7 4195-4

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190.00

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33.00 33.00 33.00 33.00 33.00 33.00 33.00 33.00 33.00 33.00

24.75 24.75 24.75 24.75 24.75 24.75 24.75 24.75 24.75 24.75

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 author (a practicing executive chef) using foundational techniques to create 65 elegant pastries and desserts. Some recipes contain variations or subcomponent recipes. Access to online learner resources is included with the textbook. Textbook features: • 35 Techniques for making pastries and desserts are showcased step-by-step • 17 Technique Recipes help learners build their skills using foundational techniques • 65 proven recipes allow learners to practice pastry and dessert techniques • Critical Control Points identify important safety, sanitation, and preparation tips • History Notes add interest and provide background information Proven recipes offer ample opportunities to practice foundational techniques.

CONTENTS Foundational Pastry Techniques • Creams • Pastry Doughs • Egg Foams Savory Pastry Basics • Crêpes & Tarts • Convenience Pastry Doughs • Puff Pastries Plate Presentation • Dessert Sauces • Chocolate • Plating & Displays Classics & Signatures • Classic Pastries & Desserts • Signature Pastries & Desserts

LEARNER RESOURCES • • • • • • • Techniques feature step-by-step methods for making various pastries and desserts.

INSTRUCTOR RESOURCES • • • • • • •

Online resources help facilitate and maximize learner comprehension.

Pastry & Dessert Techniques Item No.

Textbook ATPWebBook™ *Premium Access Package™

4267-8 4267WEB

(Includes Textbook and ATPWebBook™)

4267PKG

Online Instructor Resources

4270IR

Quick Quizzes® Illustrated Glossary Flash Cards Study Questions Technique Recipes Internet Resources Product Updates

List Price

School Price

45.00 45.00

33.75 33.75

56.25

42.19

360.00

–

* See page 2 for additional information and CoursePak™ options.

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ATPWebBook™ Instructional Guide Premium PowerPoint ® Presentations All Recipes Assessments (Test Banks) Answer Keys Learner Resources