17
29 Dry-Heat Cooking
Methods for Meat and
Poultry 474
Sautéing 475
Grilling and Broiling 477
Roasting 478
30 Moist-Heat and
Combination Cooking
Methods for Meat and
Poultry 484
Poaching 485
Simmering 487
Braising 489
Stewing 491
31 Fish and Shellfi sh
Identifi cation 494
Finfi sh 496
Shellfi sh 501
Processed Fish Products 506
Aquaculture 507
32 Fish and Shellfi sh
Preparation and
Cookery 510
Fabrication Forms of Finfi sh 511
Shellfi sh Preparation 515
Storage and Handling of Fish and
Shellfi sh 517
Cooking Fish and Shellfi sh 518
33 Hot Sandwiches and
Pizza 528
Hot Sandwiches 529
Pizza 537
34 Dairy and Egg
Identifi cation 542
Fresh Dairy Products 543
Concentrated Milk Products 545
Butter 545
Cultured Dairy Products 546
Cheese 547
Eggs 552
Storing Dairy and Egg Products 555
35 Breakfast Cookery 558
Preparing Eggs 559
Breakfast Meats 565
Breakfast Batters 567
Hot Cereals 568
36 Introduction to the
Bakeshop 572
Working in the Bakeshop 573
Bakeshop Ingredients 574
Bakeshop Equipment 583