Table of Contents
Part 1 Professionalism
Chapter 1 Professionalism
Chapter 2 Food Safety and Sanitation
Chapter 3 Nutrition
Chapter 4 Menus and Recipes
Part 2 Preparation
Chapter 5 Tools and Equipment
Chapter 6 Knife Skills
Chapter 7 Flavors and Flavoring
Chapter 8 Dairy Products
Chapter 9 Mise en Place
Part 3 Cooking
Chapter 10 Principles of Cooking
Chapter 11 Stocks and Sauces
Chapter 12 Soups
Chapter 13 Principles of Meat Cookery
Chapter 14 Beef
Chapter 15 Veal
Chapter 16 Lamb
Chapter 17 Pork
Chapter 18 Poultry
Chapter 19 Game
Chapter 20 Fish and Shellfish
Chapter 21 Eggs and Breakfast
Chapter 22 Vegetables
Chapter 23 Potatoes, Grains and Pasta
Chapter 24 Vegetarian Cooking
Part 4 Garde Manger
Chapter 25 Salads and Salad Dressings
Chapter 26 Fruits
Chapter 27 Sandwiches
Chapter 28 Charcuterie
Chapter 29 Hors D’Oeuvre and Canapés
Part 5 Baking
Chapter 30 Principles of the Bakeshop
Chapter 31 Quick Breads
Chapter 32 Yeast Breads
Chapter 33 Pies, Pastries and Cookies
Chapter 34 Cakes and Frostings
Chapter 35 Custards, Creams, Frozen Desserts and Sauces
Part 6 Presentation
Chapter 36 Plate Presentation
Chapter 37 Buffet Presentation
Appendix I Professional Organizations
Appendix II Measurement and Conversion Charts
Appendix III Fresh Produce Availability chart
Bibliography and Recommended Reading
Glossary
Index
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