Contents XIX Copyright Goodheart-Willcox Co., Inc. Chapter 32 Dry-Heat Cooking Methods for Meat and Poultry Sautéing Meats and Poultry 525 Grilling Meats and Poultry 526 Chapter 33 Moist-Heat and Combination Cooking Methods for Meat and Poultry Simmering Meats and Poultry 535 Braising Meats and Poultry 538 Chapter 35 Fish and Shellfi sh Preparation and Cookery Filleting Round Fish 561 Filleting Flatfi sh 562 Skinning Fillets 563 Peeling and Deveining Shrimp 563 Cleaning Mussels 564 Opening Clams 564 Opening Oysters 565 Sautéing Fish 567 Grilling Fish 570 Deep Poaching Fish 571 Shallow Poaching Fish 572 Chapter 38 Breakfast Cookery Cooking Eggs in the Shell 609 Poaching Eggs 609 Scrambling Eggs 610 Preparing American-Style Omelets 611 Frying Eggs 613 Chapter 39 Food Presentation Making Vegetable Cutouts 629 Making Scallion Flowers 630 Making a Radish Rose 630 Making a Tomato Rose 631 Chapter 41 Quick Breads and Batters Preparing Biscuits 660 Preparing Muffi ns 660 Preparing Crêpes 662 Preparing Pâte à Choux 663 Chapter 43 Yeast-Raised Products Preparing Yeast Breads 682 Chapter 44 Pies and Tarts Forming a Piecrust 690 Chapter 45 Cakes Preparing Cake Batter: Creaming Method 702 Preparing Cake Batter: Sponge Method 702 Preparing a Cake Pan 703 Chapter 46 Custards, Foams, and Buttercreams Preparing Pastry Cream 712 Preparing Crème Anglaise 714 Preparing Mousses 719 Preparing Bavarian Cream 720 Preparing American Buttercream 721 Preparing French Buttercream 721 Chapter 47 Dessert Sauces and Frozen Desserts Preparing Chocolate Sauce 726 Using a Three-Compartment Sink 133 Peeling and Mincing Garlic and Parsley 261 Preparing Mayonnaise 317 Preparing Roux 401 Parcooking Vegetables 453 Preparing Risotto 485 Poultry Splitting, Quartering, and Eight-Cut 521 Deep Poaching Fish 575 Poaching Eggs 619 Video Video Clips