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CULINARY & HOSPITALITY: Free Textbooks

Other free textbooks to consider

Essential Skills Companion Kit for Culinary Arts Trades Training
BC Campus Open Educational Resources

Table of Contents
About the Authors 2
Book Description 2
Copyright 2
About the Book 3
Preface 4
Table of Contents 5
PROFESSIONALISM 21
Lesson Plan - Chefs and Restaurants - Word/Definition Match 22
Chefs and Restaurants 23
Chefs and Restaurants - Wordmatch 24
Lesson Plan - Culinary French Vocabulary - Word/Definition Match 27
Culinary French Vocabulary 28
Culinary French Vocabulary - Wordmatch 29
Lesson Plan - The Classic & Modern Kitchen Vocabulary - Word/Definition Match 34
The Classic & Modern Kitchen Vocabulary 35
The Classic Kitchen Vocabulary - Wordmatch 36
Lesson Plan - On Taste  - Fill in the blanks 40
On Taste 41
On Taste - Answers 42
Lesson Plan - Pride in the Uniform  - Fill in the blanks 43
Pride in the Uniform 44
Pride in the Uniform - Answers 45
FOOD SAFETY & SANITATION 46
Lesson Plan - Terms and Definitions - Word/Definition match 47
Terms and Definitions 48
Terms and Definitions - Wordmatch 50
Lesson Plan - Acronyms - Word/Definition match 56
Acronyms 57
Acronyms - Wordmatch 58
Acronyms - Practice Sheet 59
Acronyms - Quiz 60
Acronyms - Answers 61
Lesson Plan - Dish and Equipment Cleanliness 62
Dish and Equipment Cleanliness - Study Sheet 63
Dish and Equipment Cleanliness - Exercise 64
Lesson Plan - Temperature Danger Zone - pocket guide and poster 65
Temperature Danger Zone - 4x Cut-outs 66
Temperature Danger Zone - 8.5 x 11 67
Temperature Danger Zone - 11 x 17 Poster 68
Lesson Plan - Proper Hand Washing Procedures - pocket guide and poster 69
Proper Hand Washing Procedures - 2x Cut - Out 70
Proper Hand Washing Procedures - 8.5 x 11 71
Proper Hand Washing Procedures - 11 x 17 Poster 72
Lesson plan - Safe Behavior on the Job - Fill in the Blanks 73
Safe Behavior on the Job - 8.5 x 11 Poster 74
Safe Behavior on the job - Fill in the blanks 75
Safe Behavior on the job - Fill in the blanks - Answers 76
Safe Behaviour on the Job - 11 x 17 Poster 77
Lesson Plan - Safety Alert - Fill in the Blanks 78
Safety Alert - Exercise 79
Safety Alert - Exercise Answers 80
TOOLS & EQUIPMENT 81
Lesson Plan - Standards for Tools and Equipment  82
Standards for Tools and Equipment - Study Sheet 2x Cut - out 83
Standards for Tools and Equipment - Wordmatch 84
Lesson Plan - Selecting Tools & Equipment - Fill in the blanks 85
Selecting Tools and Equipment 86
Selecting Tools and Equipment - Answers 87
Lesson Plan - Hand Tools - Picture/Word Match 88
Hand Tools - Exercise 89
Hand Tools - Answers 90
Lesson Plan - Metals Used for Knives – The Tang - Parts of a Knife – Knife Names 91
Metals Used for Knives 92
Parts of a Knife 93
Parts of a Knife - Exercise 94
Knife Names - Study Sheet 95
Knife Names - Exercise 96
Knife Names - Exercise Answers 97
Lesson Plan - Work Sections & Their Stations 98
Work Sections and Their Stations 99
Work Sections and Their Stations - Wordmatch 100
Lesson Plan - Heat Distribution - Fill in the Blanks 101
Cookware - Heat Distribution - Exercise 102
Cookware - Heat Distribution - Answers 103
Lesson Plan - Copper Cookware - Fill in the Blanks 104
Cookware - Copper Exercise 105
Cookware - Copper - Answers 106
Lesson Plan - Aluminum Cookware - Fill in the Blanks 107
Cookware - Aluminum Exercise 108
Cookware - Aluminum - Answers 109
Lesson Plan - Stainless Steel  Cookware - Fill in the Blanks 110
Cookware - Stainless Steel Exercise 111
Cookware - Stainless Steel - Answers 112
Lesson Plan - Cast Iron Cookware - Fill in the Blanks 113
Cookware - Cast Iron Exercise 114
Cookware - Cast Iron - Answers 115
Lesson Plan - Glass Cookware - Fill in the Blanks 116
Cookware - Glass Exercise 117
Cookware - Glass - Answers 118
Lesson Plan - Ceramic Cookware - Fill in the Blanks 119
Cookware - Ceramic Exercise 120
Cookware - Ceramic - Answers 121
Lesson Plan - Plastic ware - Fill in the Blanks 122
Cookware - Plastic Ware Exercise 123
Cookware - Plastic Ware - Answers 124
Lesson Plan - Enamel Cookware - Fill in the Blanks 125
Cookware - Enamel Exercise 126
Cookware - Enamel - Answers 127
EGGS & BREAKFAST COOKERY 128
Lesson Plan - Composition of eggs 129
Composition of eggs - Exercise 130
Composition of eggs - Answers 131
Lesson Plan - Grading Eggs 132
Grading Eggs - Exercise 133
Grading Eggs - Answers 134
Lesson Plan - Storing Eggs 135
Storing Eggs - Exercise 136
Storing Eggs - Answers 137
Lesson Plan - More about Eggs! 138
More about Eggs! - Exercise 139
More about Eggs! - Answers 140
Lesson plan - Methods of Cooking Eggs - A 141
Methods of Cooking Eggs - A 142
Methods of Cooking Eggs - A - Answers 143
Lesson plan - Methods of Cooking Eggs - B 144
Methods of Cooking Eggs - B 145
Methods of Cooking Eggs - B - Answers 146
Lesson Plan - Bacon and Eggs 147
Shoots & Ladders Exercise 11 x 17 Board Game 148
Lesson Plan - Egg Sizes 149
Egg Sizes 4x cut - out 150
Lesson Plan - Parts of an Egg 151
Parts of an Egg - Exercise 152
Parts of an Egg - Exercise - Answers 153
Lesson Plan - Egg Grades 154
Egg Grades 155
Lesson Plan - Egg Varieties 157
Egg Varieties 158
Egg Varieties 4x cut - out 159
SOUPS, STOCKS AND SAUCES 160
Lesson Plan - Soups, Stocks & Sauces - Stock Vocabulary 161
Stocks - Study Sheet 162
Stocks - Wordmatch Exercise 163
Lesson Plan - The Veloute Family 166
The Veloute Family 167
The Veloute Family (con’t) 168
Lesson Plan - The Brown Stock Family 169
The Espagnole (Brown Sauce) Family 170
Lesson Plan - The Hollandaise Family 171
The Hollandaise Family 172
Lesson Plan - The Tomato Sauce Family 173
The Tomato Sauce Family 174
Lesson Plan - The Bechamel Family 175
The Béchamel Family 176
VEGETABLES & STARCHES 177
Lesson Plan - Vegetables - Fill in the blanks 178
Vegetables - Exercise 179
Vegetables - Answers 180
Lesson Plan - Vegetable Identification  - Study Sheet & Recall Exercises 181
Vegetable Identification  - Study Sheet  182
Vegetable Identification - Category Identification Exercise 183
Vegetable Identification - Example Identification Exercise 184
Lesson Plan - Vegetable Categories - Booklet, Recall Booklet & Picture Match 185
Vegetable Categories - Bulbs 186
Vegetable Categories - Flower & Buds 187
Vegetable Categories - Flower & Buds (con’t) 188
Vegetable Categories - Fruit Vegetables 189
Vegetable Categories - Fruit Vegetables (con’t) 190
Vegetable Categories - Fungus (plural = fungi) 191
Vegetable Categories - Leafy Greens 192
Vegetable Categories - Legumes/Pods and Seeds 193
Vegetable Categories - Roots and Tubers 194
Vegetable Categories - Shoots and Stalks 195
Vegetable Categories - Example Identification Exercise 196
Vegetable Categories - Example Identification Exercise 197
Vegetable Categories - Example Identification Exercise 198
Vegetable Categories - Example Identification Exercise 199
Vegetable Categories - Example Identification Exercise 200
Vegetable Categories - Example Identification Exercise 201
Vegetable Categories - Example Identification Exercise 202
Vegetable Categories - Example Identification Exercise 203
Vegetable Categories - Example Identification Exercise 204
Vegetable Categories - Example Identification Exercise 205
Vegetable Categories - Image Cut Outs 206
Lesson Plan - Guidelines for Vegetable Cookery 208
Guidelines for Vegetable Cookery 209
Guidelines for Vegetable Cookery - Phrase Match Exercise A 210
Guidelines for Vegetable Cookery - Phrase Match Exercise B 211
Lesson Plan - Purchasing & Storing Fresh Vegetables – Fill in the blanks 212
Purchasing and Storing Fresh Vegetables - Exercise 213
Purchasing and Storing Fresh Vegetables - Answers 214
Lesson Plan - Determining Doneness – Fill in the blanks 215
Determining Doneness - Exercise 216
Determining Doneness - Answers 217
Lesson Plan - Starches - Study Sheets 218
Starches - Study Sheet - A 219
Starches - Study Sheet - B 220
Lesson Plan - Starches - Picture Match 221
Starches - Picture Match - A 222
Starches - Picture Match - B 223
Lesson Plan - Starches - Definition Match 224
Starches - Definition Match 225
Starches - Definition Match - Answers 226
Lesson Plan - Starches - Word Scrabble Exercise 227
Starches - Word Scrabble Exercise 228
Starches - Word Scrabble Exercise - Answers 229
Lesson Plan - Starches - Wheat 230
Wheat - Reading and Comprehension Exercise 231
Wheat - Reading and Comprehension Exercise - Answers 232
Lesson Plan - Starches Word Search 233
Starches Word Search 234
Starches Word Search - Answers 235
Lesson Plan - Starches - Numbered Word Definition Match 236
Starches Definitions - Numbered Word Definition Match 237
Starches Definitions - Numbered Word Definition Match Answers 238
Lesson Plan - Starches - Grains 239
Grains - Exercise 240
Grains - Exercise Answers 241
COLD KITCHEN - SALADS & DRESSINGS 242
Lesson Plan - Cold Kitchen Study Sheets: Salad Greens, Salad Dressings, Preparation Methods 243
Cold Kitchen - Study Sheet 244
Cold Kitchen - Study Sheet (con’t) 245
Cold Kitchen - Study Sheet (con’t) 246
Lesson Plan - Cold kitchen - Fill in the blanks 247
Cold kitchen - Fill in the blanks 248
Cold kitchen - Fill in the blanks - Answers 249
Lesson Plan - Cold Kitchen - Wordmatch 250
Cold Kitchen - Wordmatch 251
Cold Kitchen - Wordmatch - Answers 252
Lesson Plan - Cold Kitchen - Hidden Word Puzzle 253
Cold Kitchen - Hidden Word Puzzle 254
Cold Kitchen - Hidden Word Puzzle - Answers 255
Lesson Plan - Cold Kitchen - Word Scramble 256
Cold Kitchen - Word Scramble 257
Cold Kitchen - Word Scramble - Answers 258
Lesson Plan - HOT or COLD Sandwiches - Poster 259
HOT or COLD Sandwiches - 11 x 17 Poster 260
Hot or Cold Sandwiches - Exercise 261
Hot or Cold Sandwiches - Exercise - Answers 262
Lesson Plan - Salad Dressings 101 - Introduction 263
Salad Dressings 101 - Introduction 264
Salad Dressings 101 - Introduction (con’t) 265
Salad Dressings 101 - Cover page 266
Salad Dressings 101 - Contents page 267
Salad Dressings 101 - Dressings for all Occasions - Exercise 268
Salad Dressings 101 - Dressings for all Occasions - Exercise 269
Salad Dressings 101 - Dressings for all Occasions - Exercise 270
Salad Dressings 101 - Dressings for all Occasions - Answers 271
Salad Dressings 101 - Dressings for all Occasions - Answers 272
Salad Dressings 101 - Dressings for all Occasions - Answers 273
SEAFOOD COOKERY 274
Lesson Plan - Fish Structure & Muscle Composition - Fill in the blanks 275
Fish Structure and Muscle Composition - Fill in the blanks 276
Fish Structure and Muscle Composition - Answers 277
Lesson Plan - Flat Fish Bone structure - Part names 278
Flat Fish Bone structure - Part names 279
Bone Structure of Flat Fish - Exercise 280
Bone Structure of Flat Fish - Answers 281
Lesson Plan - Round Fish Bone structure - Part names 282
Round fish Bone structure - Part names 283
Bone Structure of Round Fish - Exercise 284
Bone Structure of Round Fish - Answers 285
Lesson Plan - Round Fish, Flat Fish, Mollusks & Crustaceans Study Booklet 286
Round Fish - Images and Description 287
Round Fish - Images and Description (con’t) 288
Round Fish - Images and Description (con’t) 289
Round Fish - Images and Description (con’t) 290
Flat Fish - Images and Description 291
Flat Fish - Images and Description (con’t) 292
Mollusks - Images and Description 293
Mollusks - Images and Description (con’t) 294
Mollusks - Images and Description (con’t) 295
Crustaceans - Images and Description 296
Crustaceans - Images and Description (con’t) 297
Crustaceans - Images and Description (con’t) 298
MEAT & POULTRY COOKERY 299
Lesson Plan - Dry-heat Cooking Methods for Meats – Fill in the Blanks 300
Dry-heat Cooking Methods for Meats - Exercise 301
Dry-heat Cooking Methods for Meats - Answers 302
Lesson Plan - Roasting Equipment – Fill in the Blanks 303
Roasting Equipment - Exercise 304
Roasting Equipment - Answers 305
Lesson Plan - Roasting Meat in the Oven 306
Roasting Meat in the Oven 307
Roasting Meat in the Oven - Activity Set 308
Roasting Meat in the Oven - Activity Set - Answers 309
Lesson Plan - Jus and Gravies – Fill in the Blanks 310
Jus & Gravies - Activity Set 311
Jus & Gravies - Activity Set - Answers 312
Lesson Plan - Jus lié  – 7 steps for preparing jus lié 313
Jus lié 314
Jus lié - Exercise 315
Lesson Plan - Broiling Meat – Fill in the Blanks 316
Broiling Meat - Activity Set 317
Broiling Meat - Activity Set - Answers 318
Lesson Plan - Char-broiling Meats  – 6 steps for char-broiling meats 319
Char-broiling Meats 320
Char-broiling Meats - Exercise 321
Lesson Plan - Determining Doneness Char-broiled Meats:  Reading Comprehension Exercise 322
Determining Doneness for Char-broiled Meats 323
Determining Doneness for Char-broiled Meats - Activity Set 324
Determining Doneness for Char-broiled Meats - Answers 325
Lesson Plan - Griddling Meats  – 6 steps for griddling meats 326
Griddling Meats 327
Griddling Meats - Group Sort Exercise 328
Lesson Plan - Sautéing - 6 general procedures for sautéing 329
Sautéing 330
Sautéing - Group Sort Exercise 331
Lesson Plan - Pan Frying - Fill in the Blanks 332
Pan Frying - Exercise 333
Pan Frying - Answers 334
Lesson Plan - Dry-heat Cooking Methods for Poultry – Fill in the Blanks 335
Dry-heat Cooking Methods for Poultry - Exercise 336
Dry-heat Cooking Methods for Poultry - Answers 337
Lesson Plan - Poultry Vocabulary - Term/Definition Match 338
Poultry Vocabulary  339
Poultry Vocabulary - Terms & Details Match  340
Lesson Plan - Roasting Poultry - Fill in the Blanks 341
Roasting Poultry - Exercise 342
Roasting Poultry - Answers 343
Lesson Plan - Broiling/Grilling Poultry - Fill in the Blanks 344
Broiling/Grilling Poultry - Exercise 345
Broiling/Grilling Poultry - Answers 346
Lesson Plan - Sautéing Poultry - 5 guidelines for sautéing poultry 347
Sautéing Poultry 348
Sautéing Poultry - Exercise 349
Lesson Plan - Pan Frying Poultry - Fill in the Blanks 350
Pan Frying Poultry - Exercise 351
Pan Frying Poultry - Answers 352
Lesson Plan - Deep Frying Poultry - Fill in the Blanks 353
Deep Frying Poultry - Exercise 354
Deep Frying Poultry - Answers 355
Lesson Plan - Pressure Deep Fat Frying - Fill in the Blanks 356
Pressure Deep Fat Frying - Exercise 357
Pressure Deep Fat Frying - Answers 358
Lesson Plan - Moisture-Heat Cooking Methods for Meat & Poultry – Fill in the Blanks 359
Moist-Heat Cooking Methods for Meat and Poultry - Exercise 360
Moist-Heat Cooking Methods for Meat and Poultry - Answers 361
Lesson Plan - Moist-Heat Cooking Methods for Meat – Term/Definition Match 362
Moist-Heat Cooking Methods for Meat – Terms/Definitions/Examples - Study Sheet 363
Moist-Heat Cooking Methods for Meat – Terms/Definitions/Examples - Exercise 364
Moist-Heat Cooking Methods for Poultry – Terms/Definitions/Examples - Study Sheet 365
Moist-Heat Cooking Methods for Poultry – Terms/Definitions/Examples - Exercise 366
Lesson Plan - Combination Heat Cooking Methods - Fill in the Blanks 367
Combination Heat Cooking Methods - Exercise 368
Combination Heat Cooking Methods - Answers 369
Lesson Plan - Combination Cooking Methods Meat & Poultry – Term/Definition Match 370
Combination Cooking Methods for Meat and Poultry – Terms/Definitions - Study Sheet 371
Combination Cooking Methods for Meat and Poultry – Terms/Definitions - Exercise 372
Lesson Plan - Combination Cooking Reference Chart 373
Combination Heat Cooking Reference Chart 374
Lesson Plan - Primal Cuts of Beef – Fill in the Parts Exercise 375
Primal Cuts of Beef - Chart 376
Primal Cuts of Beef - Fill in the Parts Exercise 377
Lesson Plan - Secondary Cuts of Beef – Fill in the Parts Exercise 378
Secondary Cuts of Beef - Chart 379
Secondary Cuts of Beef - Fill in the Parts Exercise 380
Lesson Plan - Primal Cuts of Pork – Fill in the Parts Exercise 381
Primal Cuts of a Side of Pork - Study Sheet 382
Primal Cuts of a Side of Pork - Name the Part 383
Lesson Plan - Secondary Cuts of Pork – Name the Secondary Cuts 384
Secondary Cuts of Pork - Study Sheet 385
Secondary Cuts of Pork - Name the Secondary Cuts 386
Secondary Cuts of Pork - Name the Primal Cuts 387
Lesson Plan - meat Cuts WORD Search 388
Meat Cuts Word Search 389
Meat Cuts Word Search - Answers 390
BASIC FOOD SERVICE & KITCHEN MANAGEMENT 391
Lesson Plan - Basic Cooking Principles - Exercise 392
Basic Cooking Principles - Exercise 393
Basic Cooking Principles - Answers 394
Lesson Plan - Basic Methods of Cooking - Study Sheet - Exercise 395
Basic Methods of Cooking - Study Sheet 396
Basic Methods of Cooking - Exercise 1 397
Basic Methods of Cooking - Study Sheet 398
Lesson Plan - Basic Seasoning & Flavouring Techniques 399
Basic Seasoning and Flavouring Techniques – Study Sheet 400
Basic Seasoning and Flavouring Techniques – Wordmatch 401
Basic Seasoning and Flavouring Techniques – Exercise 403
Lesson Plan - Am I a Spice or an Herb? 404
Basic Seasoning and Flavouring Techniques – Exercise 405
Am I a Spice or Herb - Exercise 406
Am I a Spice or Herb - Answers 407
Lesson Plan - Receiving Methods - Exercise 408
Receiving Methods - Exercise 409
Receiving Methods - Answers 410
Lesson Plan - Invoices - Exercise 411
Invoices - Exercise 412
Invoices - Answers 413
Lesson Plan - Receiving Practices – Phrase match 414
Receiving Practices – Study Sheet 415
Receiving Practices – Phrase Match 416
Lesson Plan - Suggested Receiving Methods – Questionnaire 417
Suggested Receiving Methods – Reading Exercise 418
Suggested Receiving Methods – Questionnaire 419
Suggested Receiving Methods – Answers 420
Lesson Plan - Storing Methods – Study Sheet - A/B/C 421
Storing Methods – Study Sheet - A 422
Storing Methods – Study Sheet - B 423
Storing Methods – Study Sheet - C 424
Storing Methods – Exercise 1 425
Storing Methods – Exercise 1 - Sample 426
Storing Methods – Exercise 2 427
Storing Methods – Exercise 2 Answers 428
Lesson Plan - Food Deterioration 429
Food Deterioration – Study Sheet 430
Food Deterioration – Exercise 1 431
Food Deterioration – Exercise 1 - Answers 432
Lesson Plan - Food Deterioration – What does it look like when it is going bad? 433
Food Deterioration – What does it look like when it is going bad? 434
Food Deterioration – What does it look like when it is going bad? - Exercise 435
Food Deterioration – What does it look like when it is going bad? Answers 436
Lesson Plan - Reduce – Reuse – Recycle Methods 437
Reduce – Reuse – Recycle Methods - Study Sheet 438
Reduce – Reuse – Recycle Methods - Exercise 1 439
Reduce – Reuse – Recycle Methods - Exercise 1 - Sample Answer 440
Lesson Plan - Reduce – Reuse – Recycle Methods 441
Working With Others to Reduce, Reuse and Recycle in the Workplace 442
Working With Others to Reduce, Reuse and Recycle in the Workplace 443
Working With Others to Reduce, Reuse and Recycle in the Workplace 444
BASIC BAKING 445
Lesson Plan - Fundamental Rule of Baking, Flours, Fats, Starches, Leavening Agents 446
Fundamental Rule of Baking 447
Flours 448
Fats 449
Starches 450
Leavening Agents 451
Lesson Plan - Basic Principles of Baking - Quiz Cards 452
Basic Principles of Baking - Quiz Cards 453
Lesson Plan - Pie Dough – Fill in the Blanks 456
Pie Dough - Exercise 457
Pie Dough - Exercise Answers 458
Lesson plan - What Happened to my Pie Crust? 459
What Happened to my Pie Dough? 460
What Happened to my Pie Dough? - Phrase Match Exercise 461
Lesson Plan - Common Types of Pie Dough 462
Common Types of Pie Dough - Study Sheet 463
Common Types of Pie Dough - Exercise 464
Common Types of Pie Dough - Answers 465
Lesson Plan - Unbaked and Baked Pies 466
Unbaked and Baked Pies - Study Sheet 467
Unbaked and Baked Pies - Questionnaire 468
Unbaked and Baked Pies - Answers 469
Lesson Plan - Quick Breads – Muffin Method & Biscuit Method 470
Quick Breads – Muffin Method and Biscuit Method Study Sheet 471
Quick Breads – Muffin Method Exercise 472
Quick Breads – Biscuit Method Exercise 473
References 474
Attributions 475
Special Thanks 503
Resources 504
Professionalism - Chefs and Restaurants - Wordmatch 504
Professionalism - Culinary French Vocabulary - Wordmatch 505
Professionalism - The Classic Kitchen Vocabulary - Wordmatch 506
Soups, Stocks & Sauces - Stocks - Wordmatch Exercise 507
Meat & Poultry Cookery - Poultry Vocabulary - Terms & Details Match  508
BFS & KM - Basic Seasoning and Flavouring Techniques – Wordmatch 509
11 x 17 Posters & Board Games 510
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