Table of contents
Chapter 1 INTRODUCTION TO THE PROFESSION 3
Chapter 2 MENUS AND RECIPES 13
Chapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23 Chapter 4 FOOD AND KITCHEN SAFETY 31
Chapter 5 EQUIPMENT IDENTIFICATION 43
Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69
Chapter 7 FISH AND SHELLFISH IDENTIFICATION 99
Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION
Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181 Chapter 10 DRY GOODS IDENTIFICATION 199 PART THREE
Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239 Chapter 12 STOCKS 253
Chapter 13 SAUCES 267
Chapter 14 SOUPS 301 PART FOUR Meats, Poultry, Fish, and Shellfish Chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND
Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375
Chapter 17 GRILLING, BROILING, AND ROASTING 423
Chapter 18 SAUTEING, PAN FRYING, AND DEEP FRYING 487
Chapter 19 STEAMING AND SUBMERSION COOKING 531
Chapter 20 BRAISING AND STEWING 571 PART FIVE Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings
Chapter 21 MISE EN PLACE FOR VEGETABLES AND FRESH HERBS
Chapter 22 COOKING VEGETABLES 647
Chapter 23 COOKING POTATOES 713
Chapter 24 COOKING GRAINS AND LEGUMES 751
Chapter 25 COOKING PASTA AND DUMPLINGS 807
Chapter 26 COOKING EGGS 847
Chapter 27 SALAD DRESSINGS AND SALADS 879
Chapter 28 SANDWICHES 931
Chapter 29 HORS D'OEUVRE AND APPETIZERS 945
Chapter 30 CHARCUTERIE AND GARDE MANGER 985 PART SEVEN
Chapter 31 BAKING MISE EN PLACE 1015 Chapter 32 YEAST BREADS
Chapter 33 PASTRY DOUGHS AND BATTERS 1047
Chapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091
Chapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107 Chapter 36 PLATED DESSERTS 1131
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