XVI The Culinary Professional
FAT TOM—The Ingredients for Growth 105
Sharp Blades! 213
Substitutions: Experience Equals Flexibility 279
Garnishing Fruit 349
Sandwich Portion Amounts 363
Other Stock Flavors 382
Eggs and Aluminum 391
Salty Soup 409
Tomato Sizes 428
Tenderizers 489
Fish in a Bag 569
Reheating Refresher 578
Other Pizza Crusts 586
Warning—Do Not Boil 597
Cooking with Cheese 600
How Fresh Is That Egg? 601
Egg Pans 612
Griddle Care 615
So Many Plates to Choose From 622
Plating Pitfalls 625
Fruit Garnishes 628
Sponges 679
3-2-1 Dough 688
Crumb Crusts 689
Altitude Adjustments 700
Pudding 713
Butter or Overwhipped Cream? 715
Melting Chocolate 726
Decorating with Dessert Sauces 729
Chunky Ice Cream 730
Folding Napkins 747
Hints from the Chef
Introduction to Ethics 58
Employee Theft 84
Ethics and Accountability 136
Work Ethic 250
How Animals Are Raised 513
Ethics and Absenteeism 741
Accepting Gifts from Vendors 760
Ethics and Social Media 796
Truth-in-Menu Laws 798
Global Diversity 808
Chef’s Ethics Chef’s Ethics
Contributions from Africa 37
Asian Cuisine—A Different Approach to Knives 180
Salad for Dessert 301
Mano and Matate 459
Authentic BBQ 579
Greek Yogurt 595
Biscuits with a British Accent 658
Street Food 810
Comfort Foods 841
Culture & Culture &
Cuisine Cuisine
Terms with No Definition 157
Units by Container 238
Other Salts in the Kitchen 264
Extra Virgin Olive Oil 314
Butchery Glossary 493
“Frenched” Bones 500
Glossary of Meat Cuts 518
A Glossary of Classical Stews 537
Anadromous Fish 549
Roe and Caviar 554
Classic Sautéed Fish Preparations 572
Hot Sandwich Specialties 582
Omelet Glossary 611
Mix It Up! 647
Classic Pâte à Choux Preparations 662
Cookie Glossary 672
Danish and Croissants 680
Cake Glossary 705
Sabayon 725
The Intermezzo 732
Front-of-the-House Terminology 750
Flavored Teas and Tisanes 755
FIFO 762
Chef Speak
Culinary Tourism 8
Cooking Under Vacuum 49
Cutting-Edge Sauces 391
Value Added Produce 429
New Pizza 585
Culinary Trends Culinary Trends