16
23 Vegetable
Identifi cation 368
Onion Family 369
Root Vegetables 371
Cabbages and Greens 373
Stalks and Shoots 377
Squashes 379
Fruit Vegetables 381
Legumes and Seeds 387
Mushrooms 389
Processed Vegetables 391
Grading 391
24 Vegetable Cookery 394
Principles of Vegetable Cookery 395
Parcooking Vegetables 398
Finishing Techniques for Blanched
Vegetables 398
Moist-Heat Cooking Methods for
Vegetables 400
Dry-Heat Cooking Methods for
Vegetables 400
25 Starch Identifi cation 406
Potatoes 407
Grains 410
26 Starch Cookery 422
Potatoes 423
Grains 425
Pasta and Noodles 431
27 Meat and Poultry
Identifi cation 438
Meat Composition 439
Aging 441
Meat and the Cooking Process 441
Inspection and Grading 443
Foodservice Cuts 444
Beef 444
Veal 449
Lamb 451
Pork 453
Poultry 456
Offal Meats 458
28 Basic Meat and Poultry
Preparation 462
Handling Meat and Poultry 463
Poultry Fabrication 464
Meat Fabrication 469
Portioning 471