Contents XIX
Chapter 32 Dry-Heat Cooking
Methods for Meat and
Poultry
Sautéing Meats and Poultry 525
Grilling Meats and Poultry 526
Chapter 33 Moist-Heat and
Combination Cooking
Methods for Meat
and Poultry
Simmering Meats and Poultry 535
Braising Meats and Poultry 538
Chapter 35 Fish and Shellfi sh
Preparation and Cookery
Filleting Round Fish 561
Filleting Flatfi sh 562
Skinning Fillets 563
Peeling and Deveining Shrimp 563
Cleaning Mussels 564
Opening Clams 564
Opening Oysters 565
Sautéing Fish 567
Grilling Fish 570
Deep Poaching Fish 571
Shallow Poaching Fish 572
Chapter 38 Breakfast Cookery
Cooking Eggs in the Shell 609
Poaching Eggs 609
Scrambling Eggs 610
Preparing American-Style Omelets 611
Frying Eggs 613
Chapter 39 Food Presentation
Making Vegetable Cutouts 629
Making Scallion Flowers 630
Making a Radish Rose 630
Making a Tomato Rose 631
Chapter 41 Quick Breads and Batters
Preparing Biscuits 660
Preparing Muffi ns 660
Preparing Crêpes 662
Preparing Pâte à Choux 663
Chapter 43 Yeast-Raised Products
Preparing Yeast Breads 682
Chapter 44 Pies and Tarts
Forming a Piecrust 690
Chapter 45 Cakes
Preparing Cake Batter by Creaming
Method 702
Preparing Cake Batter by Sponge
Method 702
Preparing a Cake Pan 703
Chapter 46 Custards, Foams, and
Buttercreams
Preparing Pastry Cream 712
Preparing Crème Anglaise 714
Preparing Mousses 719
Preparing Bavarian Cream 720
Preparing American Buttercream 721
Preparing French Buttercream 721
Chapter 47 Dessert Sauces and
Frozen Desserts
Preparing Chocolate Sauce 726
Bonus Clips Bonus Clips
Using a Three-Compartment Sink 133
Peeling and Mincing Garlic and Parsley 261
Preparing Mayonnaise 317
Preparing Roux 401
Parcooking Vegetables 453
Preparing Risotto 485
Poultry Splitting, Quartering, and
Eight-Cut 521
Deep Poaching Fish 575
Poaching Eggs 619
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