XII The Culinary Professional
34 Fish and Shellfish
Identification 542
Finfish 544
Shellfish 549
Processed Fish Products 554
Aquaculture 554
Inspection and Regulations 555
35 Fish and Shellfish
Preparation and
Cookery 558
Fabrication Forms of Finfish 559
Shellfish Preparation 563
Storage and Handling of Fish and
Shellfish 565
Cooking Fish and Shellfish 566
36 Hot Sandwiches
and Pizza 576
Hot Sandwiches 577
Pizza 585
37 Dairy and Egg
Identification 590
Fresh Dairy Products 591
Concentrated Milk Products 593
Butter 593
Cultured Dairy Products 594
Cheese 595
Eggs 600
Storing Dairy and Egg Products 603
38 Breakfast Cookery 606
Preparing Eggs 607
Breakfast Meats 613
Breakfast Batters 615
Hot Cereals 617
39 Food Presentation 620
Plating Principles 622
Platter Presentation 625
Buffet Presentation 627
Garnishes 628
Part Four
In the Bakeshop
40 Introduction to the
Bakeshop 636
Working in the Bakeshop 637
Bakeshop Ingredients 638
Convenience Products 647
Bakeshop Equipment 647
41 Quick Breads and
Batters 656
Quick Bread and Batter Basics 657
Types of Quick Breads 658
Other Products Made from Batters 661