12
Part 1 Introducing the Foodservice
Industry
1 Welcome to the Foodservice Industry 26
2 Understanding Foodservice
Operations 38
3 Workstations in the Professional
Kitchen 50
4 The Professional Chef 60
Part 2 Culinary Fundamentals
5 Sanitation Hazards 80
6 Sanitation Procedures 96
7 Safety in the Kitchen 116
8 Knives and Hand Tools in the
Professional Kitchen 134
9 Knife Skills 150
10 Smallwares 162
11 Large Equipment 180
12 Using Recipes 194
13 Basic Preparations—Mise en Place 206
14 Kitchen Staples 218
15 Cooking Principles 240
Part 3 Ingredients, Preparation, and
Presentation
16 Salads and Dressings 252
17 Fruit Identifi cation 272
18 Fruit Preparation 296
19 Cold Sandwiches 312
20 Stocks 326
21 Sauces 340
22 Soups 356
23 Vegetable Identifi cation 368
24 Vegetable Cookery 394
25 Starch Identifi cation 406
26 Starch Cookery 422
27 Meat and Poultry Identifi cation 438
28 Basic Meat and Poultry Preparation 462
29 Dry-Heat Cooking Methods for Meat and
Poultry 474
30 Moist-Heat and Combination Cooking
Methods for Meat and Poultry 484
31 Fish and Shellfi sh Identifi cation 494
32 Fish and Shellfi sh Preparation and
Cookery 510
33 Hot Sandwiches and Pizza 528
34 Dairy and Egg Identifi cation 542
35 Breakfast Cookery 558
36 Introduction to the Bakeshop 572
37 Quick Breads and Batters 592
38 Cookies 602
39 Yeast-Raised Products 612
40 Pies and Tarts 622
41 Cakes 632
42 Custards, Foams, and Buttercreams 644
43 Dessert Sauces and Frozen Desserts 658
44 Food Presentation 670
Part 4 Beyond Cooking
45 Table Service 684
46 Entering the Workforce 702
47 Culinary History 720
48 Nutrition 732
49 Managing Resources 750
50 Menus 764
51 Developing Taste 774
Appendixes 784
Glossary 786
Index 805
Brief Contents Brief Contents