XVIII The Culinary Professional Copyright Goodheart-Willcox Co., Inc. techniques Chapter 8 Sanitation Procedures Sanitizing a Counter or Worktable 121 Using a Dishmachine 123 Using a Three-Compartment Sink 124 Cleaning and Sanitizing Large Equipment 125 Proper Handwashing 127 Chapter 11 Knives and Hand Tools in the Professional Kitchen Using a Steel 178 Using a Whetstone 181 Chapter 12 Knife Skills Cutting with the Chef’s Knife 192 Preparing Stick and Dice Cuts 193 Mincing 194 Preparing Vegetable Tournés 196 Chapter 16 Basic Preparations— Mise en Place Peeling an Onion 251 Preparing Julienne Onions 251 Dicing Onions 252 Mincing Parsley 253 Preparing Leeks 254 Peeling Tomatoes 255 Seeding Tomatoes 256 Dicing Tomatoes 256 Peeling and Mincing Garlic 257 Chapter 19 Salads and Dressings Preparing Salad Greens 309 Preparing Mayonnaise 311 Chapter 21 Fruit Preparation Coring Apples and Pears 344 Peeling and Seeding Melons 346 Peeling and Coring Pineapples 346 Preparing Orange Suprêmes 348 Preparing Fruit Crowns 351 Preparing Fruit Fans 352 Chapter 23 Stocks Preparing a Sachet 375 Preparing a Bouquet Garni 376 Preparing White Stock 378 Preparing Brown Stock 381 Chapter 24 Sauces Preparing Roux 389 Preparing White Sauce 393 Preparing Velouté 393 Preparing Tomato Sauce 396 Preparing Hollandaise 397 Chapter 25 Soups Preparing Broth Soups 404 Preparing Consommé 406 Preparing Purée Soups 407 Preparing Cream Soups 408 Chapter 27 Vegetable Cookery Parcooking Vegetables 447 Chapter 29 Starch Cookery Baking Potatoes 474 Boiling Potatoes 474 Sautéing Potatoes 475 Cutting Gaufrette Potatoes 475 Deep-Frying Potatoes 476 Boiling Rice 477 Simmering Rice 477 Preparing Pilaf 478 Preparing Risotto 480 Cutting Noodles by Hand 482 Using a Manual Pasta Machine 483 Boiling Pasta 483 Chapter 31 Basic Meat and Poultry Preparation Splitting Poultry in Half 513 Quartering Poultry 514 Preparing Eight-Cut Poultry 514 Preparing Airline Breasts 515 Trussing Poultry 516