| |
| |
List of Recipes | |
| |
| |
Introduction | |
| |
| |
The Culinary Professional | |
| |
| |
Introduction to the Profession | |
| |
| |
Menus and Recipes | |
| |
| |
The Basics of Nutrition and Food Science | |
| |
| |
Food and Kitchen Safety | |
| |
| |
World Cuisines | |
| |
| |
The Americas | |
| |
| |
Asia | |
| |
| |
Europe | |
| |
| |
Tools and Ingredients in the Professional Kitchen | |
| |
| |
Equipment Identification | |
| |
| |
Meat, Poultry, and Game Identification | |
| |
| |
Fish and Shellfish Identification | |
| |
| |
Fruit, Vegetable, and Fresh Herb Identification | |
| |
| |
Dairy and Egg Purchasing and Identification | |
| |
| |
Dry Goods Identification | |
| |
| |
Stocks, Sauces, and Soups | |
| |
| |
Mise en Place for Stocks, Sauces, and Soups | |
| |
| |
Stocks | |
| |
| |
Sauces | |
| |
| |
Soups | |
| |
| |
Meats, Poultry, Fish, and Shellfish | |
| |
| |
Mise en Place for Meats, Poultry, and Fish | |
| |
| |
Fabricating Meats, Poultry, and Fish | |
| |
| |
Grilling and Broiling, Roasting and Baking | |
| |
| |
Sauteing, Pan Frying, and Deep Frying | |
| |
| |
Steaming and Submersion Cooking | |
| |
| |
Braising and Stewing | |
| |
| |
Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings | |
| |
| |
Mise en Place for Vegetables and Fresh Herbs | |
| |
| |
Cooking Vegetables | |
| |
| |
Cooking Potatoes | |
| |
| |
Cooking Grains and Legumes | |
| |
| |
Cooking Pasta and Dumplings | |
| |
| |
Breakfast and Garde Manger | |
| |
| |
Cooking Eggs | |
| |
| |
Salad Dressings and Salads | |
| |
| |
Sandwiches | |
| |
| |
Hors d'Oeuvre and Appetizers | |
| |
| |
Charcuterie and Garde Manger | |
| |
| |
Baking and Pastry | |
| |
| |
Baking Mise en Place | |
| |
| |
Yeast Breads | |
| |
| |
Pastry Doughs and Batters | |
| |
| |
Custards, Creams, and Mousses | |
| |
| |
Fillings, Frostings, and Dessert Sauces | |
| |
| |
Appendix | |
| |
| |
Glossary | |
| |
| |
Readings and Resources | |
| |
| |
Recipe Index | |
| |
| |
Subject Index | |