| |
| |
Preface | |
| |
| |
Acknowledgments | |
| |
| |
| |
The Food Service Industry | |
| |
| |
A Short History of Modern Food Service | |
| |
| |
The Organization of Modern Kitchens | |
| |
| |
Standards of Professionalism | |
| |
| |
| |
Sanitation and Safety | |
| |
| |
Sanitation | |
| |
| |
Introduction to Microbiology | |
| |
| |
Food-Borne Diseases | |
| |
| |
Personal Hygiene | |
| |
| |
Food Storage | |
| |
| |
Food Handling and Preparation | |
| |
| |
Cleaning and Sanitizing Equipment | |
| |
| |
Rodent and Insect Control | |
| |
| |
Setting Up a System for Food Safety | |
| |
| |
Safety | |
| |
| |
The Safe Workplace | |
| |
| |
Preventing Cuts | |
| |
| |
Preventing Burns | |
| |
| |
Preventing Fires | |
| |
| |
Preventing Injuries from Machines and Equipment | |
| |
| |
Preventing Falls | |
| |
| |
Preventing Strains and Injuries from Lifting | |
| |
| |
| |
Tools and Equipment | |
| |
| |
Introduction to Quantity Food Equipment | |
| |
| |
Cooking Equipment | |
| |
| |
Processing Equipment | |
| |
| |
Holding and Storage Equipment | |
| |
| |
Pots, Pans, and Containers | |
| |
| |
Measuring Devices | |
| |
| |
Knives, Hand Tools, and Small Equipment | |
| |
| |
| |
Basic Cooking Principles | |
| |
| |
Heat and Food | |
| |
| |
Effects of Heat on Foods | |
| |
| |
Heat Transfer | |
| |
| |
Cooking Times | |
| |
| |
Cooking Methods | |
| |
| |
Moist-Heat Methods | |
| |
| |
Dry-Heat Methods | |
| |
| |
Dry-Heat Methods Using Fat | |
| |
| |
Microwave Cooking | |
| |
| |
Summary of Cooking Terms | |
| |
| |
The Art of Seasoning and Flavoring | |
| |
| |
Seasoning and Flavoring Defined | |
| |
| |
When to Season and Flavor | |
| |
| |
Common Seasoning and Flavoring Ingredients | |
| |
| |
Using Herbs and Spices | |
| |
| |
| |
The Recipe: Its Structure and Its Use | |
| |
| |
The Written Recipe | |
| |
| |
Measurement | |
| |
| |
Converting Recipes | |
| |
| |
Food Cost | |
| |
| |
| |
The Menu | |
| |
| |
Menu Forms and Functions | |
| |
| |
Building the Menu | |
| |
| |
Nutritional Considerations | |
| |
| |
| |
Mise en Place | |
| |
| |
Planning and Organizing Production | |
| |
| |
Using the Knife | |
| |
| |
Preliminary Cooking and Flavoring | |
| |
| |
Preparation for Frying | |
| |
| |
Handling Convenience Foods | |
| |
| |
| |
Stocks and Sauces | |
| |
| |
Stocks | |
| |
| |
Ingredients | |
| |
| |
Procedures | |
| |
| |
Reductions and Glazes | |
| |
| |
Convenience Bases | |
| |
| |
Sauces | |
| |
| |
Understanding Sauces | |
| |
| |
Roux | |
| |
| |
Other Thickening Agents | |
| |
| |
Finishing Techniques | |
| |
| |
Sauce Families | |
| |
| |
Production | |
| |
| |
| |
Soups | |
| |
| |
Understanding Soups | |
| |
| |
Classifications of Soups | |
| |
| |
Service of Soups | |
| |
| |
Clear Soups | |
| |
| |
Consomme | |
| |
| |
Vegetable Soups | |
| |
| |
Thick Soups | |
| |
| |
Cream Soups | |
| |
| |
Puree Soups | |
| |
| |
Bisques | |
| |
| |
Chowders | |
| |
| |
| |
Understanding Meats and Game | |
| |
| |
Composition, Structure, and Basic Quality Factors | |
| |
| |
Composition | |
| |
| |
Structure | |
| |
| |
Inspection and Grading | |
| |
| |
Aging | |
| |
| |
Understanding the Basic Cuts | |
| |
| |
Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts | |
| |
| |
Bone Structure | |
| |
| |
Beef, Lamb, Veal, and Pork Cuts | |
| |
| |
Selecting Meats for Your Operation | |
| |
| |
Cooking and Handling Meats | |
| |
| |
Tenderness and Appropriate Cooking Methods | |
| |
| |
Doneness | |
| |
| |
Cooking Variety Meats | |
| |
| |
Game and Specialty Meats | |
| |
| |
Storage of Meats | |
| |
| |
| |
Cooking Meats and Game | |
| |
| |
Roasting and Baking | |
| |
| |
Broiling, Grilling, and Pan-broiling | |
| |
| |
Sauteing, Pan-frying, and Griddling | |
| |
| |
Simmering | |
| |
| |
Braising | |
| |
| |
| |
Understanding Poultry and Game Birds | |
| |
| |
Composition and Structure | |
| |
| |
Inspection and Grading | |
| |
| |
Classification and Market Forms | |
| |
| |
Handling and Storage | |
| |
| |
Doneness | |
| |
| |
Trussing Methods | |
| |
| |
Cutting Up Chicken | |
| |
| |
| |
Cooking Poultry and Game Birds | |
| |
| |
Roasting and Baking | |
| |
| |
Broiling and Grilling | |
| |
| |
Sauteing, Pan-frying, and Deep-frying | |
| |
| |
Simmering and Poaching | |
| |
| |
Braising | |
| |
| |
Dressings and Stuffings | |
| |
| |
| |
Understanding Fish and Shellfish | |
| |
| |
Fin Fish | |
| |
| |
Composition and Structure | |
| |
| |
Special Problems in Cooking Fish | |
| |
| |
Cutting Fish | |
| |
| |
Varieties and Characteristics | |
| |
| |
Handling and Storage | |
| |
| |
Shellfish | |
| |
| |
Mollusks | |
| |
| |
Cephalopods | |
| |
| |
Crustaceans | |
| |
| |
Miscellaneous Seafood | |
| |
| |
| |
Cooking Fish and Shellfish | |
| |
| |
Baking | |
| |
| |
Broiling | |
| |
| |
Sauteing and Pan-frying | |
| |
| |
Deep-frying | |
| |
| |
Poaching and Simmering | |
| |
| |
Mixed Cooking Techniques | |
| |
| |
Seafood Served Raw | |
| |
| |
| |
Understanding Vegetables | |
| |
| |
Controlling Quality Changes During Cooking | |
| |
| |
Controlling Texture Changes | |
| |
| |
Controlling Flavor Changes | |
| |
| |
Controlling Color Changes | |
| |
| |
Controlling Nutrient Losses | |
| |
| |
General Rules of Vegetable Cookery | |
| |
| |
Standards of Quality in Cooked Vegetables | |
| |
| |
Handling Vegetables | |
| |
| |
Fresh Vegetables | |
| |
| |
Processed Vegetables | |
| |
| |
Production and Holding Problems in Quantity Cooking | |
| |
| |
Storage | |
| |
| |
| |
Cooking Vegetables | |
| |
| |
Boiling and Steaming | |
| |
| |
Sauteing and Pan-frying | |
| |
| |
Braising | |
| |
| |
Baking | |
| |
| |
Broiling and Grilling | |
| |
| |
Deep-frying | |
| |
| |
| |
Potatoes and Other Starches | |
| |
| |
Potatoes | |
| |
| |
Understanding Potatoes | |
| |
| |
Cooking Potatoes | |
| |
| |
Rice and Other Grains | |
| |
| |
Understanding Rice | |
| |
| |
Other Grains and Grain Products | |
| |
| |
Cooking Rice | |
| |
| |
Pasta | |
| |
| |
Understanding Pasta | |
| |
| |
Cooking Pasta | |
| |
| |
| |
Salads and Salad Dressings | |
| |
| |
Salads | |
| |
| |
Ingredients | |
| |
| |
Arrangement and Presentation | |
| |
| |
Recipes and Techniques | |
| |
| |
Salad Dressings | |
| |
| |
Ingredients | |
| |
| |
Emulsions in Salad Dressings | |
| |
| |
Oil and Vinegar Dressings | |
| |
| |
Emulsified Dressings | |
| |
| |
| |
Sandwiches and Hors d'Oeuvres | |
| |
| |
Sandwiches | |
| |
| |
Breads | |
| |
| |
Spreads | |
| |
| |
Fillings | |
| |
| |
Types of Sandwiches | |
| |
| |
Making Sandwiches | |
| |
| |
Hors d'Oeures | |
| |
| |
Canapes | |
| |
| |
Cocktails | |
| |
| |
Relishes | |
| |
| |
Dips | |
| |
| |
Miscellaneous Hors d'Oeuvres | |
| |
| |
| |
Breakfast Preparation, Dairy Products, and Coffee and Tea | |
| |
| |
Eggs | |
| |
| |
Understanding Eggs | |
| |
| |
Cooking Eggs | |
| |
| |
Breakfast Breads, Cereals, and Meats | |
| |
| |
Pancakes and Waffles | |
| |
| |
French Toast | |
| |
| |
Cereals | |
| |
| |
Breakfast Meats | |
| |
| |
Dairy Products | |
| |
| |
Milk and Cream | |
| |
| |
Butter | |
| |
| |
Cheese | |
| |
| |
Coffee and Tea | |
| |
| |
Coffee | |
| |
| |
Tea | |
| |
| |
| |
Food Presentation and Garnish | |
| |
| |
Hot Food Presentation | |
| |
| |
The Importance of Appearance | |
| |
| |
Fundamentals of Plating | |
| |
| |
Garnish | |
| |
| |
Simple Decorative Techniques | |
| |
| |
Cold Food Presentation and Buffet Service | |
| |
| |
Buffet Arrangement and Appearance | |
| |
| |
Cold Platter Presentation | |
| |
| |
Hot Foods for Buffets | |
| |
| |
| |
Bakeshop Production: Basic Principles and Ingredients | |
| |
| |
Basic Principles of Baking | |
| |
| |
Formulas and Measurement | |
| |
| |
Mixing and Gluten Development | |
| |
| |
The Baking Process | |
| |
| |
Staling | |
| |
| |
Ingredients | |
| |
| |
Flours, Meals, and Starches | |
| |
| |
Fats | |
| |
| |
Sugars | |
| |
| |
Liquids | |
| |
| |
Eggs | |
| |
| |
Leavening Agents | |
| |
| |
Salt, Flavorings, and Spices | |
| |
| |
| |
Yeast Products | |
| |
| |
Understanding Yeast Products | |
| |
| |
Yeast Product Types | |
| |
| |
Mixing Methods | |
| |
| |
Steps in Yeast Dough Production | |
| |
| |
Dough Formulas and Techniques | |
| |
| |
Bread and Roll Formulas | |
| |
| |
Rolled-In Doughs: Danish Pastry and Croissants | |
| |
| |
Makeup Techniques | |
| |
| |
| |
Metric Conversion Factors | |
| |
| |
| |
Standard Can Sizes | |
| |
| |
| |
Approximate Weight-Volume Equivalents of Dry Foods | |
| |
| |
| |
Kitchen Math Exercises--Metric Versions | |
| |
| |
| |
Eggs and Safety | |
| |
| |
Bibliography | |
| |
| |
Glossary | |
| |
| |
Index | |