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The Culinary Professional, Companion Website
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Interactive Glossary
Chapter 1: Keeping Food Safe
1.1 Food Safety Hazards
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1.2 Food Safety Procedures
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Chapter 2: Workplace Safety
2.1 Kitchen Accident Prevention and Response
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2.2 Fire Safety and Risk Management
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Chapter 3: Knives, Hand Tools, and Smallwares
3.1 Knives and Hand Tools
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3.2 Smallwares
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Chapter 4: Large Equipment
4.1 Cooking Equipment
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4.2 Holding Equipment and Refrigeration
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Chapter 5: Standardized Recipes
5.1 Recipe Measurements
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5.2 Using Standardized Recipes
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Chapter 6: Kitchen Staples
6.1 Basic Seasonings, Herbs, and Spices
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6.2 Starches, Sweeteners, and Condiments
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Chapter 7: Sustainability in the Kitchen
7.1 Sustainability Consideration in Foodservice Purchasing
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7.2 Resource Conservation in the Kitchen
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Chapter 8: The Foodservice Industry
8.1 Understanding the Foodservice Industry
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8.2 Foodservice Operations
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Chapter 9: Culinary, Past and Present
9.1 Culinary History
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9.2 Workstations in the Professional Kitchen
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Chapter 10: A Successful Culinary Career
10.1 The Professional Chef
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10.2 Entering the Workforce
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Chapter 11: Before Cooking Begins
11.1 Mise en Place and Knife Skills
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11.2 Basic Preparation
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Chapter 12: Foundations for Successful Food Preparation
12.1 Cooking Principles
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12.2 Developing Taste
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Chapter 13: Dressings, Cold Sauces, Dips, and Salads
13.1 Dressings and Cold Sauces
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13.2 Dips
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13.3 Salads
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Chapter 14: Cold Sandwiches, Appetizers, and Hors d’Oeuvres
14.1 Cold Sandwiches
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14.2 Cold Appetizers and Hors d’Oeuvres
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Chapter 15: Hot Sandwiches, Pizza, and Hot Appetizers
15.1 Hot Sandwiches
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15.2 Pizza
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15.3 Hot Appetizers and Hors d’Oeuvres
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Chapter 16: Fruit
16.1 Fruit Identification
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16.2 Fruit Preparation
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Chapter 17: Vegetables
17.1 Vegetable Identification
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17.2 Vegetable Preparation
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Chapter 18: Stocks, Sauces, and Soups
18.1 Stocks
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18.2 Sauces
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18.3 Soups
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Chapter 19: Starches
19.1 Starch Identification
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19.2 Starch Preparation
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Chapter 20: Starches
20.1 Characteristics of Meat and Poultry
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20.2 Meat and Poultry Identification
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20.3 Meat and Poultry Preparation
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Chapter 21: Cooking Methods for Meat and Poultry
21.1 Dry-Heat Cooking Methods
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21.2 Moist-Heat and Combination Cooking Methods
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Chapter 22: Fish and Shellfish
22.1 Fish and Shellfish Identification
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22.2 Fish and Shellfish Preparation
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Chapter 23: Dairy and Breakfast Foods
23.1 Dairy Foods and Eggs
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23.2 Breakfast Cookery
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Chapter 24: Garde Manger
24.1 Food Preservation
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24.2 Forcemeats and Aspic
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Chapter 25: Food Presentation
25.1 Garnishes
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25.2 Plating Principles and Buffets
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Chapter 26: Introduction to the Bakeshop and Breads
26.1 Introduction to the Bakeshop
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26.2 Quick Breads and Batters
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26.3 Yeast Breads
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Chapter 27: Desserts
27.1 Cookies
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27.2 Pies and Tarts
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27.3 Cakes
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27.4 Custards, Foams, and Buttercreams
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27.5 Dessert Sauces and Frozen Desserts
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Chapter 28: Service
28.1 Service Staff and Types of Table Service
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28.2 Front-of-the-House Service
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28.3 Banquets and Catering
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Chapter 29: Managing Resources
29.1 Food and Labor Costs
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29.2 Measuring Performance
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Chapter 30: Menus
30.1 Menus
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30.2 Menu Planning for Success
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Chapter 31: Nutrition
31.1 Nutrient Basics
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31.2 Government Guidelines
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31.3 A Chef’s Role in Healthy Eating
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Chapter 32: Analyzing Cuisines
32.1 Creating Authentic Cuisines
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32.2 Learning About Cuisines
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