XVI The Culinary Professional Copyright Goodheart-Willcox Co., Inc. FAT TOM—The Ingredients for Growth 105 Sharp Blades! 213 Substitutions: Experience Equals Flexibility 279 Garnishing Fruit 349 Sandwich Portion Amounts 363 Other Stock Flavors 382 Eggs and Aluminum 391 Salty Soup 409 Tomato Sizes 428 Tenderizers 489 Fish in a Bag 569 Reheating Refresher 578 Other Pizza Crusts 586 Warning—Do Not Boil 597 Cooking with Cheese 600 How Fresh Is That Egg? 601 Egg Pans 612 Griddle Care 615 So Many Plates to Choose From 622 Plating Pitfalls 625 Fruit Garnishes 628 Sponges 679 3-2-1 Dough 688 Crumb Crusts 689 Altitude Adjustments 700 Pudding 713 Butter or Overwhipped Cream? 715 Melting Chocolate 726 Decorating with Dessert Sauces 729 Chunky Ice Cream 730 Folding Napkins 747 Hints from the Chef Introduction to Ethics 58 Employee Theft 83 Ethics and Accountability 136 Work Ethic 250 How Animals Are Raised 513 Ethics and Absenteeism 741 Accepting Gifts from Vendors 760 Ethics and Social Media 796 Truth-in-Menu Laws 798 Global Diversity 808 Chef’s Ethics Contributions from Africa 37 Asian Cuisine—A Different Approach to Knives 180 Salad for Dessert 301 Mano and Matate 459 Authentic BBQ 579 Greek Yogurt 595 Biscuits with a British Accent 658 Street Food 810 Comfort Foods 841 Culture & Cuisine Terms with No Definition 157 Units by Container 238 Other Salts in the Kitchen 264 Extra Virgin Olive Oil 314 Butchery Glossary 493 “Frenched” Bones 500 Glossary of Meat Cuts 518 A Glossary of Classical Stews 537 Anadromous Fish 549 Roe and Caviar 554 Classic Sautéed Fish Preparations 572 Hot Sandwich Specialties 582 Omelet Glossary 611 Mix It Up! 647 Classic Pâte à Choux Preparations 662 Cookie Glossary 672 Danish and Croissants 680 Cake Glossary 705 Sabayon 725 The Intermezzo 732 Front-of-the-House Terminology 750 Flavored Teas and Tisanes 755 FIFO 762 Chef Speak Culinary Tourism 8 Cooking Under Vacuum 49 Cutting-Edge Sauces 391 Value Added Produce 429 New Pizza 585 Culinary Trends