14
7 Safety in the Kitchen 116
The Safe Workplace 117
Dress for Safety 118
Kitchen Injuries 121
Fire Safety 126
8 Knives and Hand Tools
in the Professional
Kitchen 134
Knives 135
Sharpening Knives 140
Hand Tools 144
9 Knife Skills 150
Preparing the Workstation 151
Using the Chef Knife 152
Basic Knife Cuts 154
Using the Boning Knife 156
Using the Paring Knife 157
Using the Slicer and Serrated Bread
Knife 158
10 Smallwares 162
Pots and Pans 163
Measuring Equipment 169
Straining Equipment 172
Cutting and Processing Equipment 172
11 Large Equipment 180
Cooking Appliances 181
Holding Equipment 189
Refrigeration 190
Maintaining Equipment 190
12 Using Recipes 194
Units of Measure 195
Measuring Ingredients 198
Standardized Recipes 199
Changing Recipe Yields 202
13 Basic Preparations—
Mise en Place 206
Mise en Place 207
Peeling, Slicing, and Dicing an Onion 208
Peeling and Mincing Garlic 211
Mincing Parsley 211
Chiffonade 211
Washing and Cutting Leeks 213
Peeling, Seeding, and Dicing Tomatoes 213
Mirepoix 214
Clarifi ed Butter 215
14 Kitchen Staples 218
Basic Seasoning 219
Herbs and Spices 221
Starches 224
Sweeteners 230
Acid Ingredients 231
Tomato Products 233
Condiments 233
15 Cooking Principles 240
What Is Cooking? 241
What Happens to Foods When They Are
Cooked? 242
Methods of Heat Transfer 244
Cooking Methods 244