Contents XI
28 Starch Identification 454
Potatoes 455
Grading, Purchasing, and Storing
Potatoes 458
Convenience Potato Products 458
Grains 459
Pasta and Noodles—Grain-Based
Products 464
Receiving and Storing Grains and Grain
Products 469
29 Starch Cookery 472
Potatoes 473
Grains 475
Pasta and Noodles 480
30 Meat and Poultry
Identification 486
Meat Composition 487
Aging 489
Meat and the Cooking Process 490
Inspection and Grading 491
Foodservice Cuts 492
Beef 493
Veal 497
Lamb 499
Pork 501
Poultry 504
Offal Meats 505
31 Basic Meat and Poultry
Preparation 510
Handling and Storing Meat and Poultry 511
Poultry Fabrication 512
Meat Fabrication 517
Portioning 518
32 Dry-Heat Cooking
Methods for Meat and
Poultry 522
Sautéing 523
Grilling and Broiling 524
Roasting 526
33 Moist-Heat and
Combination Cooking
Methods for Meat
and Poultry 532
Poaching 533
Simmering 535
Braising 537
Stewing 539