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Chapter 29 Dry-Heat Cooking
Methods for Meat and
Poultry
Sautéing Meats and Poultry 477
Grilling Meats and Poultry 478
Chapter 30 Moist-Heat and
Combination Cooking
Methods for Meat and
Poultry
Simmering Meats and Poultry 487
Braising Meats and Poultry 490
Chapter 32 Fish and Shellfi sh
Preparation and Cookery
Filleting Round Fish 513
Filleting Flatfi sh 514
Skinning Fillets 515
Peeling and Deveining Shrimp 515
Cleaning Mussels 516
Opening Clams 516
Opening Oysters 517
Sautéing Fish 519
Grilling Fish 521
Deep Poaching Fish 523
Shallow Poaching Fish 524
Chapter 35 Breakfast Cookery
Cooking Eggs in the Shell 561
Poaching Eggs 561
Scrambling Eggs 562
Preparing American-Style Omelets 563
Frying Eggs 564
Chapter 37 Quick Breads and Batters
Preparing Biscuits 594
Preparing Muffi ns 596
Preparing Crêpes 598
Preparing Pâte à Choux 599
Chapter 39 Yeast-Raised Products
Preparing Yeast Breads 619
Chapter 40 Pies and Tarts
Forming a Piecrust 625
Chapter 41 Cakes
Preparing Cake Batter by Creaming
Method 634
Preparing Cake Batter by Sponge
Method 635
Preparing a Cake Pan 637
Chapter 42 Custards, Foams, and
Buttercreams
Preparing Pastry Cream 646
Preparing Crème Anglaise 648
Preparing Mousses 653
Preparing Bavarian Creams 654
Preparing Buttercreams 655
Chapter 43 Dessert Sauces and
Frozen Desserts
Preparing Chocolate Sauce 660
Chapter 44 Food Presentation
Making Vegetable Cutouts 680
Making Scallion Flowers 680
Making a Radish Rose 681
Making a Tomato Rose 681