Contents XV Copyright Goodheart-Willcox Co., Inc. Foodborne-Illness Estimates 98 Foodborne-Illness Outbreaks 98 Friendly Bacteria? 99 Botulism—A Life and Death Matter 104 Irradiating Food 106 When in Doubt 107 Glass—Looks like Ice 108 The Importance of Thermometers 114 What Went Wrong? 117 Common Chemical Sanitizers 121 That Dirty Towel 124 Mind the Can Opener 125 Beware of Boxes 128 Limit Exposure 140 When to Go to the Emergency Room 144 Drugs and Alcohol in the Kitchen 146 Design and Construction Features 149 Cut-Resistant Gloves 194 Pasteurized Egg Products 311 Toothpick Safety 361 Blender Safety 408 Handling Chiles 429 Egg Safety 608 Mixer Safety 651 Danger! Caramel! 758 Sanitation & safety A Brief History of Restaurants 19 Historic Entrepreneurs in US Foodservice 25 Early Asian Culinary History 32 Epicurius 33 Historical Cookbooks 39 Bain Marie 207 Heirloom Apples 323 And Now, a Word from Escoffier 404 What About Water? 407 Corn and Lye 462 Cooking in a Hole in the Ground 807 A Serving Of History Advocate for an Industry—The National Restaurant Association 22 Marketing 24 Business Plan for Success 26 Chef Entrepreneur, Steve Ells 27 Teamwork in the Brigade 47 A Day in the Life of a Chef 54 Effective Teamwork 56 Culinary Competition 66 Use Reliable Information for Decision Making 68 Professional Organizations 70 Developing Goals 77 Common Job Interview Questions 83 Farm-Raised Seafood 163 Gas Versus Electric in the Commercial Kitchen 222 Precut Vegetables 251 The Importance of Good Grooming 741 Front-of-the-House Attire 742 Customer Complaints 743 Customer Feedback 753 Language Skills and Menu Writing 797 Tasting with Your Ears? 839 Industry Insights The Science of... The Science of Flavor— Maillard Reaction 3 The Science of Texture— Denaturation and Coagulation 95 The Science of Consistency— Suspensions, Emulsions, Foams 297 The Science of Volume— Leavening 635 The Science of Preservation— Fermentation 737 Features