X The Culinary Professional Copyright Goodheart-Willcox Co., Inc. 21 Fruit Preparation 342 Basic Skills 343 Fruit Presentation 349 Cooking Fruits 355 22 Cold Sandwiches 358 Types of Sandwiches 359 Sandwich Attributes 361 Sandwich Ingredients 361 Sandwich Assembly 366 23 Stocks 372 Basic Stock Ingredients 374 Attributes of a Well-Made Stock 377 Stock Preparation 377 Bouillons and Broths 382 Vegetable Stock 382 Bases 382 24 Sauces 386 The Role of Sauces 387 Thickening Sauces 388 Mother Sauces and Derivative Sauces 391 Nontraditional Sauces 398 25 Soups 402 Clear Soups 403 Thick Soups 407 Specialty Soups 409 Garnishing Soups 409 Serving Soups 410 26 Vegetable Identification 414 Onion Family 415 Root Vegetables 417 Cabbages and Greens 419 Stalks and Shoots 423 Squashes 425 Fruit Vegetables 427 Legumes and Seeds 433 Mushrooms 437 Processed Vegetables 439 Grading 439 27 Vegetable Cookery 442 Principles of Vegetable Cookery 443 Parcooking Vegetables 446 Finishing Techniques 447 Moist-Heat Cooking Methods 449 Dry-Heat Cooking Methods 450