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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 | |