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