XIV The Culinary Professional Copyright Goodheart-Willcox Co., Inc. 51 Menus 792 Menu Formats 793 Menu Planning 796 Menu Mechanics 797 Nutrition on the Menu 798 52 Analyzing Cuisines 802 Creating Authentic Cuisine 803 Factors That Shape Cuisine 804 Elements of International and Regional Cuisines 808 Learning About Cuisines 809 World Cuisine Overview 811 53 Developing Taste 836 Eating Versus Tasting 837 Taste Physiology 838 Factors Affecting Taste 841 Taste Combinations 842 Tasting like a Chef 842 Appendixes 846 A—Measuring and Converting Weights 846 B—Measuring and Converting Volumes 846 C—Scoop Sizes 847 D—Standard Foodservice Can Sizes 847 E—Common Fraction to Decimal Equivalents Used in Foodservice 847 F—Produce Yield Percentages 848 Glossary 849 Index 865 Photo Credits 888 Recipes Apple Pie (cooked method) 692 Basic Yellow Sponge Cake 704 Beef and Barley Soup 405 Biscuits 659 Braised Red Cabbage (sweet and sour) 449 Brown Stock 379 Caesar Dressing 313 Caramel Sauce 727 Chicken Vegetable Soup 241 Fillet of Sole Amandine 568 Flaky Pie Dough 689 French Meringue 717 Gazpacho 410 Hard Rolls/French Bread 681 Jus Lié 395 Mayonnaise 312 Monte Cristo 584 Poached Chicken Breast “Fines Herbes” 534 Poached Pears 355 Raspberry Sorbet 731 Rice Pilaf 479 Roast Cornish Hens with Pan Gravy 527 Simmered Beef Short Ribs 536 Sugar Cookies 670 Vegetarian Focaccia Sandwich 364 White Sauce (Béchamel) 394