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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 Short History of Modern Food Service | |
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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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| Introduction to Microbiology | |
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| Food-borne Diseases | |
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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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| The Art of Seasoning and Flavoring | |
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| Seasoning and Flavoring Defined | |
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| When to Season and Flavor | |
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| Common Seasoning and Flavoring Ingredients | |
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| Using Herbs and Spices | |
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| The Recipe: Its Structure and Its Use | |
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| The Written Recipe | |
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| Measurement | |
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| Converting Recipes | |
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| Food Cost | |
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| The Menu | |
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| Menu Forms and Functions | |
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| Building the Menu | |
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| Nutritional Considerations | |
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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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| 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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| 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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| Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts | |
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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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| Doneness | |
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| Cooking Variety Meats | |
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| Game and Specialty Meats | |
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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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| Sauteing, Pan-frying, and Deep-frying | |
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| Simmering and Poaching | |
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| Braising | |
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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 | |
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| Sauteing and Pan-frying | |
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| Deep-frying | |
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| Poaching and Simmering | |
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| Mixed Cooking Techniques | |
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| Seafood Served Raw | |
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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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| Handiing 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 and Other Starches | |
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| Potatoes | |
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| Understanding Potatoes | |
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| Cooking Potatoes | |
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| Rice and Other Grains | |
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| Understanding Rice | |
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| Other Grains and Grain Products | |
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| Cooking Rice | |
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| Pasta and Dumplings | |
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| Understanding Pasta | |
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| Cooking Pasta | |
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| Dumplings | |
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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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| 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 and Hors d'Oeuvres | |
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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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| Making Sandwiches | |
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| Hors D'Oeuvres | |
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| Canapes | |
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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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| Breakfast Preparation, Dairy Products, and Coffee and Tea | |
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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 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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| Ingredients for Curing Foods | |
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| Curing Methods | |
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| Smoking | |
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| Sausages | |
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| Categories of Sausages | |
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| Basic Sausage Ingredients | |
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| Casings | |
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| Equipment | |
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| The Grind | |
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| Smoking Sausages | |
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| Cooking Sausages | |
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| About the Sausage Recipes | |
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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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| Sanitation and Storage | |
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| Presentation | |
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| Aspic and Chaud-Froid | |
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| Preparing Aspic Jelly | |
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| Chaud-Froid | |
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| Using Aspic Jelly and Chaud-Froid Sauce | |
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| Special Forcemeat Dishes | |
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| Types of Forcemeats | |
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| Straight Forcemeats | |
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| Terrines and Pates | |
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| Galantines | |
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| Terrines Based on Mousselines | |
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| Terrines and Other Molds with Gelatin | |
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| Aspic Molds | |
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| Mousses | |
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| Foie Gras, Liver Terrines, and Rillettes | |
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| Foie Gras Terrines | |
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| Liver Terrines | |
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| Rillettes | |
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| Food Presentation and Garnish | |
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| Hot Food Presentation | |
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| The Importance of Appearance | |
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| Fundamentals of Plating | |
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| Garnish | |
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| Simple Decorative Techniques | |
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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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| Recipes from International Cuisines | |
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| Japanese | |
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| Chinese | |
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| Mexican | |
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| Italian | |
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| European Classics | |
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| Foreign Terms Used in This Chapter | |
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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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| 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 | |