20
Techniques
Chapter 6 Sanitation Procedures
Sanitizing a Counter or Worktable 105
Using a Dishmachine 106
Using a Three-Compartment Sink 107
Cleaning and Sanitizing Large
Equipment 108
Proper Hand Washing 110
Chapter 8 Knives and Hand Tools in
the Professional Kitchen
Using a Steel 142
Using a Whetstone 143
Chapter 9 Knife Skills
Cutting with the Chef Knife 154
Preparing Stick Cuts 155
Mincing 156
Preparing Vegetable Tournés 158
Chapter 13 Basic Preparations—
Mise en Place
Peeling an Onion 208
Preparing Julienne Onions 208
Dicing Onions 209
Peeling and Mincing Garlic 210
Mincing Parsley 211
Preparing Leeks 212
Peeling Tomatoes 213
Seeding Tomatoes 214
Dicing Tomatoes 214
Chapter 16 Salads and Dressings
Preparing Salad Greens 263
Preparing Mayonnaise 265
Chapter 18 Fruit Preparation
Coring Apples and Pears 298
Peeling and Seeding Melons 299
Peeling and Coring Pineapples 300
Preparing Orange Suprêmes 302
Preparing Fruit Crowns 305
Preparing Fruit Fans 306
Chapter 20 Stocks
Preparing a Sachet 330
Preparing a Bouquet Garni 330
Preparing White Stock 332
Preparing Brown Stock 334
Chapter 21 Sauces
Preparing Roux 342
Preparing White Sauce 347
Preparing Velouté 348
Preparing Tomato Sauce 350
Preparing Hollandaise 351
Chapter 22 Soups
Preparing Broth Soups 358
Preparing Consommé 360
Preparing Purée Soups 361
Preparing Cream Soups 362
Chapter 24 Vegetable Cookery
Parcooking Vegetables 399
Chapter 26 Starch Cookery
Baking Potatoes 424
Boiling Potatoes 424
Sautéing Potatoes 425
Cutting Gaufrette Potatoes 426
Deep-Frying Potatoes 426
Boiling Rice 427
Simmering Rice 428
Preparing Pilaf 428
Preparing Risotto 430
Cutting Noodles by Hand 432
Using a Manual Pasta Machine 433
Boiling Pasta 435
Chapter 28 Basic Meat and Poultry
Preparation
Fabricating Poultry 465
Preparing Airline Breasts 467
Trussing Poultry 468