Contents IX
14 Large Equipment 218
Cooking Equipment 219
Holding Equipment 228
Refrigeration 229
Maintaining Equipment 230
15 Using Recipes 234
Units of Measure 235
Measuring Ingredients 238
Standardized Recipes 238
Changing Recipe Yields 244
16 Basic Preparations—Mise
en Place 248
Mise en Place 249
Peeling, Slicing, and Dicing Onions 250
Mincing Parsley 253
Chiffonade 253
Washing and Cutting Leeks 255
Peeling, Seeding, and Dicing Tomatoes 255
Peeling and Mincing Garlic 256
Clarified Butter 258
Mirepoix 259
17 Kitchen Staples 262
Basic Seasoning 263
Herbs and Spices 265
Marinades and Rubs 272
Starches 272
Sweeteners 273
Acid Ingredients 275
Tomato Products 277
Condiments 277
18 Cooking Principles 284
What Is Cooking? 285
What Happens to Foods When They Are
Cooked? 286
Methods of Heat Transfer 287
Cooking Methods 288
Part Three
Ingredients, Preparation,
and Presentation
19 Salads and
Dressings 298
Salads on the Menu 299
Types of Salads 300
Common Salad Greens 302
Preparing Salad Greens 307
Salad Dressings 308
Sanitation and Quality in Salad
Preparation 314
20 Fruit Identification 318
Packing Fresh Produce 319
Grading 319
Citrus Fruit 320
Apples and Pears 323
Stone Fruits 327
Berries 329
Grapes 329
Melons 329
Tropical and Exotic Fruits 333
Processed Fruits 338