XVIII The Culinary Professional
technique
Chapter 8 Sanitation Procedures
Sanitizing a Counter or Worktable 121
Using a Dishmachine 123
Using a Three-Compartment Sink 124
Cleaning and Sanitizing Large
Equipment 125
Proper Handwashing 127
Chapter 11 Knives and Hand Tools in
the Professional Kitchen
Using a Steel 178
Using a Whetstone 181
Chapter 12 Knife Skills
Cutting with the Chef Knife 192
Preparing Stick Cuts 193
Mincing 194
Preparing Vegetable Tournés 196
Chapter 16 Basic Preparations—
Mise en Place
Peeling an Onion 251
Preparing Julienne Onions 251
Dicing Onions 252
Mincing Parsley 253
Preparing Leeks 254
Peeling Tomatoes 255
Seeding Tomatoes 256
Dicing Tomatoes 256
Peeling and Mincing Garlic 257
Chapter 19 Salads and Dressings
Preparing Salad Greens 309
Preparing Mayonnaise 311
Chapter 21 Fruit Preparation
Coring Apples and Pears 344
Peeling and Seeding Melons 346
Peeling and Coring Pineapples 346
Preparing Orange Suprêmes 348
Preparing Fruit Crowns 351
Preparing Fruit Fans 352
Chapter 23 Stocks
Preparing a Sachet 375
Preparing a Bouquet Garni 376
Preparing White Stock 378
Preparing Brown Stock 381
Chapter 24 Sauces
Preparing Roux 389
Preparing White Sauce 393
Preparing Velouté 393
Preparing Tomato Sauce 396
Preparing Hollandaise 397
Chapter 25 Soups
Preparing Broth Soups 404
Preparing Consommé 406
Preparing Purée Soups 407
Preparing Cream Soups 408
Chapter 27 Vegetable Cookery
Parcooking Vegetables 447
Chapter 29 Starch Cookery
Baking Potatoes 474
Boiling Potatoes 474
Sautéing Potatoes 475
Cutting Gaufrette Potatoes 475
Deep-Frying Potatoes 476
Boiling Rice 477
Simmering Rice 477
Preparing Pilaf 478
Preparing Risotto 480
Cutting Noodles by Hand 482
Using a Manual Pasta Machine 483
Boiling Pasta 483
Chapter 31 Basic Meat and Poultry
Preparation
Splitting Poultry in Half 513
Quartering Poultry 514
Preparing Eight-Cut Poultry 514
Preparing Airline Breasts 515
Trussing Poultry 516