24
Common Chemical Sanitizers 103
That Dirty Towel 104
Beware of Boxes 104
Mind the Can Opener 108
Pasteurized Egg Products 265
Egg Safety 560
Culinary Tourism 29
Cooking Under Vacuum 57
Cutting Edge Sauces 352
Value Added Produce 375
New Pizza 538
pH Values 86
Weighing Ingredients 170
Technology in the Kitchen—Induction Burners 184
British Thermal Unit (BTU) 188
The Atmosphere for Moist Cooking 248
Hydroponic Greens 261
Controlled Atmosphere—To Ripen or Not to
Ripen 291
Fish with No Bones 501
Aromatic Cheeses 550
Holy Cheese 551
The Milling Process 575
Chocolate Manufacturing 579
SANITATION SANITATION
SAVVY
Culinary Trends Culinary Trends
Science &
Technology
Sourdough 614
When Gelatin Won’t Gel 651
What Exactly Is Coffee? 697
What Exactly Is Tea? 698
When Is a Calorie a Kilocalorie? 734
Artifi cial Sugars 735
Seeking Valid Information 742
Percents 30
Temperature Scales 88
Reading Graphs 119
Measuring Angles 141
Fractions 167
Converting Measures 196
Converting Fractions to Decimals 202
Using Ratios 264
Calculating Unit and Total Cost 756
Using Yield Percentage to Find EP Price 759
Sharp Blades! 176
Substitutions: Experience Equals Flexibility 231
Garnishing Fruit 307
Sandwich Portion Amounts 321
Other Stock Flavors 331
Eggs and Aluminum 344
Salty Soup 363
Tomato Sizes 382
Tenderizers 442
Fish in a Bag 522
Reheating Refresher 531
Other Pizza Crusts 538
Warning—Do Not Boil 547
Cooking with Cheese 552
The Freshness of an Egg 553
Why the Green Ring? 560
Egg Pans 565
Griddle Care 567
M i x I n M a t h M i x I n M a t h
Hints from the Chef