Contents XIII Copyright Goodheart-Willcox Co., Inc. 42 Cookies 666 What Makes a Cookie Good? 667 Mixing Methods 668 Forming Methods 669 43 Yeast-Raised Products 676 Dough Preparation 677 Shaping 679 Proofing 679 Baking 680 44 Pies and Tarts 686 Piecrust 687 Pie Fillings 693 Tarts 693 Puff Pastry 695 45 Cakes 698 Cake Ingredients 699 Mixing Methods 700 Pan Preparation 702 Baking 702 Finishing and Decorating 704 46 Custards, Foams, and Buttercreams 710 Custards 711 Foams 714 Buttercreams 720 47 Dessert Sauces and Frozen Desserts 724 Dessert Sauces 725 Frozen Desserts 728 Unit Five Beyond Cooking 48 Table Service 738 Front-of-the-House Positions 739 Handling Reservations and Inquiries 740 Keys to Quality Service 742 Types of Service 744 Presetting the Dining Area 745 Serving Guests 748 Beverages 753 49 Managing Resources 758 Managing Food Cost 759 Labor Cost 767 Measuring Performance 768 50 Nutrition 772 Nutrients 773 Nonnutrients 778 Government Guidelines 781 Understanding Food Labels 783 The Chef’s Role in Nutrition 785