Contents XV
Foodborne-Illness Estimates 98
Foodborne-Illness Outbreaks 98
Friendly Bacteria? 99
Botulism—A Life and Death Matter 104
Irradiating Food 106
When in Doubt 107
Glass—Looks like Ice 108
The Importance of Thermometers 114
What Went Wrong? 117
Common Chemical Sanitizers 121
That Dirty Towel 124
Mind the Can Opener 125
Beware of Boxes 128
Limit Exposure 140
When to Go to the Emergency Room 144
Drugs and Alcohol in the Kitchen 146
Design and Construction Features 149
Cut-Resistant Gloves 194
Pasteurized Egg Products 311
Toothpick Safety 361
Blender Safety 408
Handling Chiles 429
Egg Safety 608
Mixer Safety 651
Danger! Caramel! 758
Sanitation Sanitation
& safety
Shake the Salt 7
Balance on the Plate 61
Going Gluten-Free 109
Getting an Iron Boost 205
Recipe Makeovers 242
Healthy Cooking Techniques 288
Color Your Salad with Nutrients 308
Phytonutrients 354
Which Is Best: Fresh, Frozen, or Canned? 445
Omega-3’s in Fish 543
Lactose Intolerance 593
Boosting Fruits and Vegetables at Breakfast 615
Alternative Flours 658
A Healthier Spin on Piecrust 693
Other Dietary Recommendations 782
Safe Weight Management 787
Diabetes and Hypoglycemia 789
Nutrition Considerations in Menu Planning 799
N u t r it i o n Co n n ect i o n N u t r it i o n Co n n ect i o n
A Brief History of Restaurants 19
Historic Entrepreneurs in US Foodservice 25
Early Asian Culinary History 32
Epicurius 33
Historical Cookbooks 39
Bain Marie 207
Heirloom Apples 323
And Now, a Word from Escoffier 404
What About Water? 407
Corn and Lye 462
Cooking in a Hole in the Ground 807
A Serving A Serving
Of History
Features Features
Advocate for an Industry—The National Restaurant
Association 22
Marketing 24
Business Plan for Success 26
Chef Entrepreneur, Steve Ells 27
Teamwork in the Brigade 47
A Day in the Life of a Chef 54
Culinary Competition 66
Use Reliable Information for Decision Making 68
Professional Organizations 70
Common Job Interview Questions 82
Farm-Raised Seafood 163
Gas Versus Electric in the Commercial Kitchen 222
Precut Vegetables 251
The Importance of Good Grooming 741
Front-of-the-House Attire 742
Customer Complaints 743
Customer Feedback 753
Language Skills and Menu Writing 797
Tasting with Your Ears? 839
Industry Industry
Insights Insights