Contents XIII
42 Cookies 666
What Makes a Cookie Good? 667
Mixing Methods 668
Forming Methods 669
43 Yeast-Raised Products 676
Dough Preparation 677
Shaping 679
Proofing 679
Baking 680
44 Pies and Tarts 686
Piecrust 687
Pie Fillings 693
Tarts 693
Puff Pastry 695
45 Cakes 698
Cake Ingredients 699
Mixing Methods 700
Pan Preparation 702
Baking 702
Finishing and Decorating 704
46 Custards, Foams, and
Buttercreams 710
Custards 711
Foams 714
Buttercreams 720
47 Dessert Sauces and
Frozen Desserts 724
Dessert Sauces 725
Frozen Desserts 728
Part Five
Beyond Cooking
48 Table Service 738
Front-of-the-House Positions 739
Handling Reservations and Inquiries 740
Keys to Quality Service 742
Types of Service 744
Presetting the Dining Area 745
Serving Guests 748
Beverages 753
49 Managing Resources 758
Managing Food Cost 759
Labor Cost 767
Measuring Performance 768
50 Nutrition 772
Nutrients 773
Nonnutrients 778
Government Guidelines 781
Understanding Food Labels 783
The Chef’s Role in Nutrition 785