25
Sponges 615
3-2-1 Dough 624
Crumb Crusts 625
Altitude Adjustments 635
Pudding 647
Butter or Overwhipped Cream? 650
Melting Chocolate 660
Decorating with Dessert Sauces 663
Chunky Ice Cream 664
So Many Plates to Choose From 673
Plating Pitfalls 674
Fruit Garnishes 678
Folding Napkins 691
Sea Salt 220
Extra Virgin Olive Oil 267
Butchery Glossary 444
“Frenched” Bones 452
Glossary of Meat Cuts 469
A Glossary of Classical Stews 489
Anadromous Fish 501
Roe and Caviar 507
Classic Sautéed Fish Preparations 520
Hot Sandwich Specialties 536
Omelet Glossary 563
Mix It Up! 577
Classic Pâte à Choux Preparations 598
Cookie Glossary 604
Danish and Croissants 616
Cake Glossary 640
Sabayon 659
The Intermezzo 666
Front-of-the-House Terminology 693
Flavored Teas and Tisanes 698
FIFO 753
Chef Speak
Omega-3’s in the Headlines 496
Lactose Intolerance 544
Diabetes and Hypoglycemia 735
Other Dietary Recommendations 740
Dieting Safely 745
Overweight in America 746
Hea lth Co n n ect i o n Hea lth Co n n ect i o n