Introduction
New Culinary Curricula Developed in conjunction with the American Culinary Federation, these time-saving training modules are loaded with expert information and the very latest and greatest trends in turkey. A perfect complement to your existing curricula!
International Cuisine (PDF)      By Sarah R. Labensky, CCP	Fabrication (PDF)      By Robert Garlough, MS, FMP, AAC
Nutrition (PDF)      By Ronald S. Wolf, CCC, CCE
Purchasing Turkey
Sources of Supply	Labeling Terms
Hormones/Drugs	Yield from Turkey
Processing Programs	Fresh/Frozen
USDA Inspection & Grading
Products & Parts
Uncooked Products	Uncooked Whole Turkey & Parts
Fully Cooked Deli Products	Fully Cooked Products
Storage & Thawing
Receiving & Storage	Other Thawing Techniques
Recommended Refrigerator Thawing	Storing Cooked Turkey
Preparation
Introduction
Cooking Methods	Cooking Whole Turkey
Boning a Whole Turkey	Cooking Small Parts
Basics of Cooking	Turkey Stock
Seasonal Versatility	Heating & Holding
Measuring Temperature
Serving & Presentation
Foodservice Recipe Database	Appealing Appetizers
Signature Dishes	Enticing Entrees
Bountiful Breakfast Menu Offerings	Carving/Slicing
Lunch Menu Favorites
Promoting Turkey
Turkey Trends	Community Promotions
Highlighting Turkey	Special School Foodservice Promotions
Turkey on the Menu	Ethnic Neutrality
Nutritious Appeal	Special Event Promotions
Suggestive Selling	Year Round Turkey
Safe Food Handling
Introduction
Foodborne Illness	Maintaining Approved Temperatures
Sanitation & Storage
Nutrition
USDA Dietary Recommendations	Nutrition Comparison
Truth in Menu	Nutrition Facts Labels
Glossary
Appendix of State Associations and NTF Members