XII The Culinary Professional Copyright Goodheart-Willcox Co., Inc. 34 Fish and Shellfish Identification 542 Finfish 544 Shellfish 549 Processed Fish Products 554 Aquaculture 554 Inspection and Regulations 555 35 Fish and Shellfish Preparation and Cookery 558 Fabrication Forms of Finfish 559 Shellfish Preparation 563 Storage and Handling of Fish and Shellfish 565 Cooking Fish and Shellfish 566 36 Hot Sandwiches and Pizza 576 Hot Sandwiches 577 Pizza 585 37 Dairy and Egg Identification 590 Fresh Dairy Products 591 Concentrated Milk Products 593 Butter 593 Cultured Dairy Products 594 Cheese 595 Eggs 600 Storing Dairy and Egg Products 603 38 Breakfast Cookery 606 Preparing Eggs 607 Breakfast Meats 613 Breakfast Batters 615 Hot Cereals 617 39 Food Presentation 620 Plating Principles 622 Platter Presentation 625 Buffet Presentation 627 Garnishes 628 Unit Four In the Bakeshop 40 Introduction to the Bakeshop 636 Working in the Bakeshop 637 Bakeshop Ingredients 638 Convenience Products 647 Bakeshop Equipment 647 41 Quick Breads and Batters 656 Quick Bread and Batter Basics 657 Types of Quick Breads 658 Other Products Made from Batters 661