VI The Culinary Professional Copyright Goodheart-Willcox Co., Inc. Contents in Brief Unit One Introducing the Foodservice Industry 1 Welcome to the Foodservice Industry 4 2 Understanding Foodservice Operations 16 3 Culinary History 30 4 Workstations in the Professional Kitchen 42 5 The Professional Chef 52 6 Entering the Workforce 74 Unit Two Culinary Fundamentals 7 Sanitation Hazards 96 8 Sanitation Procedures 112 9 Safety in the Kitchen 134 10 Sustainability in the Kitchen 152 11 Knives and Hand Tools in the Professional Kitchen 172 12 Knife Skills 188 13 Smallwares 200 14 Large Equipment 218 15 Using Recipes 234 16 Basic Preparations—Mise en Place 248 17 Kitchen Staples 262 18 Cooking Principles 284 Unit Three Ingredients, Preparation, and Presentation 19 Salads and Dressings 298 20 Fruit Identifi cation 318 21 Fruit Preparation 342 22 Cold Sandwiches 358 23 Stocks 372 24 Sauces 386 25 Soups 402 26 Vegetable Identifi cation 414 27 Vegetable Cookery 442 28 Starch Identifi cation 454 29 Starch Cookery 472 30 Meat and Poultry Identifi cation 486 31 Basic Meat and Poultry Preparation 510 32 Dry-Heat Cooking Methods for Meat and Poultry 522 33 Moist-Heat and Combination Cooking Methods for Meat and Poultry 532 34 Fish and Shellfi sh Identifi cation 542 35 Fish and Shellfi sh Preparation and Cookery 558 36 Hot Sandwiches and Pizza 576 37 Dairy and Egg Identifi cation 590 38 Breakfast Cookery 606 39 Food Presentation 620 Unit Four In the Bakeshop 40 Introduction to the Bakeshop 636 41 Quick Breads and Batters 656 42 Cookies 666 43 Yeast-Raised Products 676 44 Pies and Tarts 686 45 Cakes 698 46 Custards, Foams, and Buttercreams 710 47 Dessert Sauces and Frozen Desserts 724 Unit Five Beyond Cooking 48 Table Service 738 49 Managing Resources 758 50 Nutrition 772 51 Menus 792 52 Analyzing Cuisines 802 53 Developing Taste 836