X The Culinary Professional
21 Fruit Preparation 342
Basic Skills 343
Fruit Presentation 349
Cooking Fruits 355
22 Cold Sandwiches 358
Types of Sandwiches 359
Sandwich Attributes 361
Sandwich Ingredients 361
Sandwich Assembly 366
23 Stocks 372
Basic Stock Ingredients 374
Attributes of a Well-Made Stock 377
Stock Preparation 377
Bouillons and Broths 382
Vegetable Stock 382
Bases 382
24 Sauces 386
The Role of Sauces 387
Thickening Sauces 388
Mother Sauces and Derivative Sauces 391
Nontraditional Sauces 398
25 Soups 402
Clear Soups 403
Thick Soups 407
Specialty Soups 409
Garnishing Soups 409
Serving Soups 410
26 Vegetable
Identification 414
Onion Family 415
Root Vegetables 417
Cabbages and Greens 419
Stalks and Shoots 423
Squashes 425
Fruit Vegetables 427
Legumes and Seeds 433
Mushrooms 437
Processed Vegetables 439
Grading 439
27 Vegetable Cookery 442
Principles of Vegetable Cookery 443
Parcooking Vegetables 446
Finishing Techniques 447
Moist-Heat Cooking Methods 449
Dry-Heat Cooking Methods 450