Culinary basics are explored using standard recipes and cooking methods. Students gain insight into today’s careers in culinary arts, and they learn about complete food preparation and service. The text covers food storage, work simplification, menu design, and restaurant business skills. Cross-curricular skills include mathematics, science, social studies, and communications. Extensive assessment questions at the end of sections and chapters reinforce key concepts. New to this Edition Expanded coverage of career-readiness skills including communication, teamwork, leadership, and professionalism. Inclusion of MyPlate, developing a healthy diet, and weight loss trends. Focus on regional, ethnic, and international cuisines and their relationship to history, cultural development, and geography. Increased coverage of the restaurant business including marketing, purchasing, and human resources.