Contents IX Copyright Goodheart-Willcox Co., Inc. 14 Large Equipment 218 Cooking Equipment 219 Holding Equipment 228 Refrigeration 229 Maintaining Equipment 230 15 Using Recipes 234 Units of Measure 235 Measuring Ingredients 238 Standardized Recipes 238 Changing Recipe Yields 244 16 Basic Preparations—Mise en Place 248 Mise en Place 249 Peeling, Slicing, and Dicing Onions 250 Mincing Parsley 253 Chiffonade 253 Washing and Cutting Leeks 255 Peeling, Seeding, and Dicing Tomatoes 255 Peeling and Mincing Garlic 256 Clarified Butter 258 Mirepoix 259 17 Kitchen Staples 262 Basic Seasoning 263 Herbs and Spices 265 Marinades and Rubs 272 Starches 272 Sweeteners 273 Acid Ingredients 275 Tomato Products 277 Condiments 277 18 Cooking Principles 284 What Is Cooking? 285 What Happens to Foods When They Are Cooked? 286 Methods of Heat Transfer 287 Cooking Methods 288 Unit Three Ingredients, Preparation, and Presentation 19 Salads and Dressings 298 Salads on the Menu 299 Types of Salads 300 Common Salad Greens 302 Preparing Salad Greens 307 Salad Dressings 308 Sanitation and Quality in Salad Preparation 314 20 Fruit Identification 318 Packing Fresh Produce 319 Grading 319 Citrus Fruit 320 Apples and Pears 323 Stone Fruits 327 Berries 329 Grapes 329 Melons 329 Tropical and Exotic Fruits 333 Processed Fruits 338