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| Recipe Contents | |
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| About Le Cordon Bleu | |
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| Foreword | |
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| Preface | |
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| Acknowledgments | |
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| The Food Service Industry | |
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| A History of Modern Food Service | |
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| Sidebar: Two Important Cookbooks | |
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| Sidebar: Caterina de Medici | |
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| The Organization of Modern Kitchens | |
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| Standards of Professionalism | |
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| Sanitation and Safety | |
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| Sanitation | |
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| Food Hazards | |
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| Personal Hygiene | |
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| Food Storage | |
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| Food Handling and Preparation | |
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| Cleaning and Sanitizing Equipment | |
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| Rodent and Insect Control | |
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| Setting Up a System for Food Safety | |
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| Safety | |
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| The Safe Workplace | |
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| Preventing Cuts | |
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| Preventing Burns | |
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| Preventing Fires | |
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| Preventing Injuries from Machines and Equipment | |
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| Preventing Falls | |
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| Preventing Strains and Injuries from Lifting | |
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| Tools and Equipment | |
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| Introduction to Quantity Food Equipment | |
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| Cooking Equipment | |
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| Processing Equipment | |
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| Holding and Storage Equipment | |
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| Pots, Pans, and Containers | |
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| Measuring Devices | |
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| Knives, Hand Tools, and Small Equipment | |
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| Basic Cooking Principles | |
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| Heat and Food | |
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| Effects of Heat on Foods | |
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| Heat Transfer | |
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| Cooking Times | |
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| Cooking Methods | |
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| Moist-Heat Methods | |
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| Dry-Heat Methods | |
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| Dry-Heat Methods Using Fat | |
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| Microwave Cooking | |
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| Summary of Cooking Terms | |
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| Building Flavor | |
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| Building Flavor Profiles | |
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| Sidebar: Classic Flavoring Combinations | |
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| Seasoning and Flavoring Ingredients | |
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| Using Herbs and Spices | |
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| Menus, Recipes, and Cost Management | |
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| Menu Forms and Functions | |
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| Building the Menu | |
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| The Written Recipe | |
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| Measurement | |
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| Converting Recipes | |
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| Food Cost Calculations | |
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| Controlling Food Costs | |
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| Nutrition | |
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| Nutrients | |
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| Sidebar: calories and Calories | |
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| Sidebar: Essential Fatty Acids | |
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| Sidebar: More Chemistry: Lipoproteins | |
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| Sidebar: Phytochemicals | |
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| The Balanced Diet | |
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| Cooking Healthful Meals | |
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| Mise en Place | |
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| Planning and Organizing Production | |
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| Using the Knife | |
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| Preliminary Cooking and Flavoring | |
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| Preparation for Frying | |
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| Handling Convenience Foods | |
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| Stocks and Sauces | |
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| Stocks | |
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| Ingredients | |
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| Procedures | |
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| Reductions and Glazes | |
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| Convenience Bases | |
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| Sauces | |
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| Understanding Sauces | |
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| Roux | |
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| Other Thickening Agents | |
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| Finishing Techniques | |
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| Sauce Families | |
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| Production | |
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| Sidebar: Gastrique | |
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| Sidebar: Thai Curries | |
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| Soups | |
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| Understanding Soups | |
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| Classification of Soups | |
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| Service of Soups | |
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| Clear Soups | |
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| Broths | |
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| Consomme | |
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| Vegetable Soups | |
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| Other Clear Soups | |
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| Thick Soups | |
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| Cream Soups | |
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| Puree Soups | |
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| Bisques | |
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| Chowders | |
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| Specialty Soups and National Soups | |
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| Understanding Meats and Game | |
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| Composition, Structure, and Basic Quality Factors | |
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| Composition | |
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| Structure | |
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| Inspection and Grading | |
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| Aging | |
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| Understanding the Basic Cuts | |
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| Sidebar: IMPS/NAMP Classifications | |
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| Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts | |
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| Sidebar: Meat-Cutting Terminology | |
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| Bone Structure | |
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| Beef, Lamb, Veal, and Pork Cuts | |
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| Selecting Meats for Your Operation | |
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| Cooking and Handling Meats | |
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| Tenderness and Appropriate Cooking Methods | |
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| Sidebar: Milk-Fed, Grain-Fed, or Grass-Fed | |
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| Doneness | |
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| Cooking Variety Meats | |
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| Game and Specialty Meats | |
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| Sidebar: Bone Structure of Game | |
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| Sidebar: Hanging Game | |
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| Storage of Meats | |
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| Cooking Meats and Game | |
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| Roasting and Baking | |
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| Broiling, Grilling, and Pan-Broiling | |
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| Sauteing, Pan-Frying, and Griddling | |
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| Simmering | |
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| Braising | |
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| Understanding Poultry and Game Birds | |
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| Composition and Structure | |
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| Inspection and Grading | |
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| Classification and Market Forms | |
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| Handling and Storage | |
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| Doneness | |
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| Trussing Methods | |
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| Cutting Up Chicken | |
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| Cooking Poultry and Game Birds | |
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| Roasting and Baking | |
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| Broiling and Grilling | |
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| Sidebar: Tandoori Chicken | |
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| Sauteing, Pan-Frying, and Deep-Frying | |
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| Sidebar:Teriyaki | |
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| Simmering and Poaching | |
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| Sidebar: Cooking Styles in Chinese Dishes | |
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| Sidebar: Mole Poblano | |
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| Braising | |
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| Sidebar: Confit of Duck and Goose | |
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| Dressings and Stuffings | |
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| Understanding Fish, and Shellfish | |
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| Fin Fish | |
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| Composition and Structure | |
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| Special Problems in Cooking Fish | |
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| Cutting Fish | |
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| Varieties and Characteristics | |
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| Handling and Storage | |
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| Shellfish | |
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| Mollusks | |
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| Cephalopods | |
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| Crustaceans | |
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| Miscellaneous Seafood | |
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| Cooking Fish and Shellfish | |
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| Baking | |
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| Broiling and Grilling | |
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| Sidebar: Escabeche | |
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| Sauteing and Pan-Frying | |
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| Deep-Frying | |
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| Sidebar: Tempura | |
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| Poaching and Simmering | |
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| Sidebar: Cuisson | |
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| Steaming and Mixed Cooking Techniques | |
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| Seafood Served Raw | |
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| Sidebar: Sushi-A Japanese Classic | |
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| Understanding Vegetables | |
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| Controlling Quality Changes During Cooking | |
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| Controlling Texture Changes | |
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| Controlling Flavor Changes | |
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| Controlling Color Changes | |
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| Controlling Nutrient Losses | |
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| General Rules of Vegetable Cookery | |
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| Standards of Quality in Cooked Vegetables | |
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| Handling Vegetables | |
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| Fresh Vegetables | |
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| Processed Vegetables | |
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| Production and Holding Problems in Quantity Cooking | |
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| Storage | |
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| Cooking Vegetables | |
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| Boiling and Steaming | |
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| Sauteing and Pan-Frying | |
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| Braising | |
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| Baking | |
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| Broiling and Grilling | |
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| Deep-Frying | |
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| Potatoes | |
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| Understanding Potatoes | |
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| Cooking Potatoes | |
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| Legumes, Grains, Pasta, and Other Starches | |
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| Dried Legumes | |
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| Grains | |
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| Pasta, Noodles, and Dumplings | |
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| Sidebar: Singapore Noodles | |
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| Cooking for Vegetarian Diets | |
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| Understanding Vegetarian Diets | |
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| Sidebar: Amino Acids | |
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| Menus for Vegetarian Diets | |
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| Sidebar: Enchiladas | |
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| Salads and Salad Dressings | |
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| Salads | |
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| Types of Salads | |
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| Ingredients | |
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| Arrangement and Presentation | |
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| Recipes and Techniques | |
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| Salad Dressings | |
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| Ingredients | |
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| Sidebar: Balsamico Tradizionale (Traditional Balsamic Vinegar) | |
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| Emulsions in Salad Dressings | |
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| Oil and Vinegar Dressings | |
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| Emulsified Dressings | |
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| Other Dressings | |
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| Sandwiches | |
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| Breads | |
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| Spreads | |
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| Fillings | |
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| Types of Sandwiches | |
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| Sidebar: Panini | |
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| Making Sandwiches | |
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| Sidebar: Associazione Verace Pizza Napoletana | |
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| Hors D'Oeuvres | |
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| Serving Hors d'Oeuvres | |
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| Canapes | |
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| Sidebar: "Outside the Work" | |
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| Cocktails | |
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| Relishes | |
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| Dips | |
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| Miscellaneous Hors d'Oeuvres | |
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| Sidebar: Spanish Tapas Traditions | |
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| Breakfast Preparation | |
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| Eggs | |
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| Understanding Eggs | |
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| Cooking Eggs | |
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| Breakfast Breads, Cereals, and Meats | |
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| Pancakes and Waffles | |
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| French Toast | |
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| Cereals | |
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| Breakfast Meats | |
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| Dairy and Beverages | |
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| Dairy Products | |
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| Milk and Cream | |
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| Butter | |
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| Cheese | |
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| Coffee and Tea | |
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| Coffee | |
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| Tea | |
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| Sausages and Cured Foods | |
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| Curing and Smoking | |
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| Sausages | |
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| Pates, Terrines, and Other Cold Foods | |
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| The Handling and Service of Cold Dishes | |
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| Aspic and Chaud-Froid | |
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| Special Forcemeat Dishes | |
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| Terrines Based on Mousselines | |
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| Terrines and Other Molds with Gelatin | |
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| Foie Gras, Liver Terrines, and Rillettes | |
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| Food Presentation and Garnish | |
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| Hot Food Presentation | |
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| Fundamentals of Plating | |
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| Garnish | |
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| Cold Food Presentation and Buffet Service | |
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| Buffet Arrangement and Appearance | |
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| Cold Platter Presentation | |
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| Hot Foods for Buffets | |
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| Bakeshop Production: Basic Principles and Ingredients | |
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| Basic Principles of Baking | |
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| Formulas and Measurement | |
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| Mixing and Gluten Development | |
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| The Baking Process | |
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| Staling | |
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| Ingredients | |
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| Flours, Meals, and Starches | |
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| Fats | |
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| Sugars | |
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| Liquids | |
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| Eggs | |
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| Leavening Agents | |
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| Salt, Flavorings, and Spices | |
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| Yeast Products | |
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| Understanding Yeast Products | |
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| Yeast Product Types | |
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| Mixing Methods | |
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| Steps in Yeast Dough Production | |
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| Dough Formulas and Techniques | |
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| Bread and Roll Formulas | |
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| Rolled-In Doughs: Danish Pastry and Croissants | |
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| Makeup Techniques | |
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| Quick Breads | |
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| Mixing and Production Methods | |
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| Types of Dough | |
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| Gluten Development in Quick Breads | |
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| The Biscuit Method | |
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| Makeup of Biscuits | |
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| The Muffin Method | |
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| Summary: Biscuit and Muffin Methods | |
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| Formulas | |
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| Cakes and Icings | |
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| Understanding Cake-Making | |
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| Basic Mixing Methods | |
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| Cake Formula Types | |
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| Scaling and Panning | |
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| Baking and Cooling | |
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| Altitude Adjustments | |
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| Cake Formulas | |
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| Creaming Method | |
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| Two-Stage Method | |
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| Foaming Methods | |
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| Icings: Production and Application | |
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| Producing and Handling Basic Types | |
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| Assembling and Icing Cakes | |
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| Cookies | |
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| Cookie Characteristics and Their Causes | |
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| Mixing Methods | |
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| Types and Makeup Methods | |
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| Panning, Baking, and Cooling | |
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| Pies and Pastries | |
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| Pies | |
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| Pie Doughs | |
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| Assembly and Baking | |
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| Fillings | |
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| Pastries, Meringues, and Fruit Desserts | |
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| Puff Pastry | |
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| Eclair Paste | |
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| Meringues | |
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| Fruit Desserts | |
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| Creams, Custards, Puddings, Frozen Desserts, and Sauces | |
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| Sugar Cooking | |
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| Basic Custards and Creams | |
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| Puddings | |
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| Bavarians, Chiffons, Mousses, and Souffles | |
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| Frozen Desserts | |
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| Dessert Sauces | |
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| Metric Conversion Factors | |
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| Standard Can Sizes | |
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| Approximate Weight-Volume Equivalents of Dry Foods | |
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| Kitchen Math Exercises-Metric Versions | |
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| Eggs and Safety | |
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| Bibliography | |
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| Glossary | |
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| U.S.-U.K. Cooking Vocabulary | |
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| French-English Cooking Vocabulary | |
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| Subject Index | |
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| Recipe Index | |