Recipe Contents.
Preface.
Chapter 1: The Food Service Industry.
Chapter 2: Sanitation and Safety.
Chapter 3: Tools and Equipment.
Chapter 4: Basic Principles of Cooking and Food Science.
Chapter 5: Menus, Recipes, and Cost Management.
Chapter 6: Nutrition.
Chapter 7: Mise en Place.
Chapter 8: Stocks and Sauces.
Chapter 9: Soups.
Chapter 10: Understanding Meats and Game.
Chapter 11: Cooking Meats and Game.
Chapter 12: Understanding Poultry and Game Birds.
Chapter 13: Cooking Poultry and Game Birds.
Chapter 14: Understanding Fish and Shellfish.
Chapter 15: Cooking Fish and Shellfish.
Chapter 16: Understanding Vegetables.
Chapter 17: Cooking Vegetables.
Chapter 18: Potatoes.
Chapter 19: Legumes, Grains, Pasta, and Other Starches.
Chapter 20: Cooking for Vegetarian Diets.
Chapter 21: Salad Dressings and Salads.
Chapter 22: Sandwiches.
Chapter 23: Hors d'Oeuvres.
Chapter 24: Breakfast Preparation.
Chapter 25: Dairy and Beverages.
Chapter 26: Sausages and Cured Foods.
Chapter 27: Pâtés, Terrines, and Other Cold Foods.
Chapter 28: Food Presentation and Garnish.
Chapter 29: Bakeshop Production: Basic Principles and
Ingredients.
Chapter 30: Yeast Products.
Chapter 31: Quick Breads.
Chapter 32: Cakes and Icings.
Chapter 33: Cookies.
Chapter 34: Pies and Pastries.
Chapter 35: Creams, Custards, Puddings, Frozen Desserts, and
Sauces.
Appendix 1: Metric Conversion Factors.
Appendix 2: Standard Can Sizes.
Appendix 3: Approximate Weight-Volume Equivalents of Dry
Foods.
Appendix 4: Kitchen Math Exercises: Metric Versions.
Appendix 5: Eggs and Safety.
Bibliography.
Glossary and Cooking Vocabular.
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