This soft-covered resource, with 31 chapters in six sections, provides a clearly written presentation of commercial cooking. Both students and teachers would find this textbook useful as a reference. Objectives are clearly stated in point form at the beginning of each chapter. Throughout the textbook, black and white photographs and charts further develop and help to clarify written material. Cooking utensils, equipment and tools have been photographed and labelled.
New terminology is defined within the text whenever necessary.
A 44-page Instructor's Guide contains answers to the Achievement Review section. Suggested activities, additional review exercises and discussion topics are also included. Sample teacher demonstration plans make up a portion of the guide. Background information is given for the teacher including presentation suggestions and evaluation questions. Linda Gracey, hostess of the series, talks with a Home Economist for the Saskatchewan Dairy Association about milk foods.