VI The Culinary Professional
Contents in Brief Contents in Brief
Part One
Introducing the Foodservice Industry
1 Welcome to the Foodservice Industry 4
2 Understanding Foodservice
Operations 16
3 Culinary History 30
4 Workstations in the Professional
Kitchen 42
5 The Professional Chef 52
6 Entering the Workforce 74
Part Two
Culinary Fundamentals
7 Sanitation Hazards 96
8 Sanitation Procedures 112
9 Safety in the Kitchen 134
10 Sustainability in the Kitchen 152
11 Knives and Hand Tools in the
Professional Kitchen 172
12 Knife Skills 188
13 Smallwares 200
14 Large Equipment 218
15 Using Recipes 234
16 Basic Preparations—Mise en Place 248
17 Kitchen Staples 262
18 Cooking Principles 284
Part Three
Ingredients, Preparation, and
Presentation
19 Salads and Dressings 298
20 Fruit Identifi cation 318
21 Fruit Preparation 342
22 Cold Sandwiches 358
23 Stocks 372
24 Sauces 386
25 Soups 402
26 Vegetable Identifi cation 414
27 Vegetable Cookery 442
28 Starch Identifi cation 454
29 Starch Cookery 472
30 Meat and Poultry Identifi cation 486
31 Basic Meat and Poultry Preparation 510
32 Dry-Heat Cooking Methods for Meat
and Poultry 522
33 Moist-Heat and Combination Cooking
Methods for Meat and Poultry 532
34 Fish and Shellfi sh Identifi cation 542
35 Fish and Shellfi sh Preparation and
Cookery 558
36 Hot Sandwiches and Pizza 576
37 Dairy and Egg Identifi cation 590
38 Breakfast Cookery 606
39 Food Presentation 620
Part Four
In the Bakeshop
40 Introduction to the Bakeshop 636
41 Quick Breads and Batters 656
42 Cookies 666
43 Yeast-Raised Products 676
44 Pies and Tarts 686
45 Cakes 698
46 Custards, Foams, and Buttercreams 710
47 Dessert Sauces and Frozen Desserts 724
Part Five
Beyond Cooking
48 Table Service 738
49 Managing Resources 758
50 Nutrition 772
51 Menus 792
52 Analyzing Cuisines 802
53 Developing Taste 836