1 The Food-Service Industry 1
A History of Modern Food Service 2
The Organization of Modern Kitchens 10
2 Sanitation and Safety 17
Food Hazards 18
Managing Food Safety 27
Managing Workplace Safety 39
3 Tools and Equipment 45
Cooking Equipment 46
Processing, Holding, And Storage Equipment 53
Pots, Pans, and Containers 58
Measuring Devices, Hand Tools, and Small Equipment 60
4 Menus, Recipes, and Cost Management 67
Menus 68
Recipes 79
Measurement 83
Kitchen Math 87
5 Nutrition 101
Nutrients 102
Balanced Diets and Menus 106
6 Basic Principles of Cooking and Food Science 115
Heat and Food 116
Heat Management 119
Cooking Methods 122
Emulsions 130
Building Flavor 131
7 Mise En Place 145
Planning and Organizing Production 146
Using the Knife 149
Other Mise En Place Tasks 157
8 Stocks 165
Ingredients 166
Procedures 170
Reductions and Glazes 179
Convenience Bases 179
9 Sauces 183
Sauce Structure 184
Sauce Families 192
Sauce Production 194
10 Soups 241
Understanding Soups 242
Clear Soups 244
Thickened Soups 254
11 Understanding Vegetables 283
Controlling Changes During Cooking 284
General Cooking And Quality Factors 289
Handling Fresh Vegetables 291
Handling Processed Vegetables 316
12 Cooking Vegetables 321
Boiling and Steaming 322
Sautéing and Pan-frying 337
Braising 342
Baking 346
Broiling and Grilling 352
Deep-frying 355
13 Potatoes 361
Understanding Potatoes 362
Cooking Potatoes 365
14 Legumes, Grains, Pasta, And other Starches 383
Dried Legumes 384
Grains 392
Pasta, Noodles, and Dumplings 410
15 Cooking Methods for Meat, Poultry, and Fish 429
Roasting and Baking 430
Barbecuing 43
Broiling and Grilling 440
Sautéing 442
Pan-frying 446
Deep-frying 448
Simmering and Submersion Poaching 450
Shallow Poaching 453
Steaming 456
Braising 457
Sous Vide Cooking 462
16 Understanding Meats and Game 467
Composition and Structure 468
Basic Quality Factors 469
The Basic Cuts 472
Meat Selection, Fabrication, And Storage 480
Cooking and Handling Meats 486
Variety Meats, Game, and Specialty Meats 494
17 Cooking Meats and Game 503
Roasting, Baking, and Barbecuing 504
Broiling, Grilling, and Pan-broiling 517
Sautéing and PAN-Frying 522
Simmering, Submersion Poaching, Steaming, And Sous Vide 527
Braising 533
18 Understanding Poultry and Game Birds 543
Identification 544
Handling and Cooking 550
19 Cooking Poultry And Game Birds 557
Roasting and Baking 558
Broiling and Grilling
Sautéing, Pan-frying, And Deep-frying
Simmering, Submersion Poaching, Steaming, and Sous Vide
Braising
Dressings and Stuffings
20 Understanding Fish And Shellfish
Fin Fish: Varieties, Market Forms, and Fabrication
Handling and Cooking
Shellfish: Mollusks and Cephalopods
Shellfish: Crustaceans And other Seafood
21 Cooking Fish and Shellfish
Baking
Broiling and Grilling
Sautéing and Pan-frying
Deep-frying
Poaching and Simmering
Steaming, Sous Vide, And Mixed Cooking Techniques
Seafood Served Raw
22 Salad Dressings and Salads
Salad Dressings
Salad Ingredients
Salad Presentation
Procedures and Recipes
23 Sandwiches
Sandwich Components
Preparing Sandwiches
24 Hors D’oeuvres
Serving Hors D’oeuvres
Canapés
Cocktails and Relishes
Dips
Miscellaneous Hors D’oeuvres
25 Breakfast Preparation
Eggs
Breakfast Breads, Cereals, and Meats
26 Dairy and Beverages
Milk, Cream, and Butter
Cheese
Coffee and Tea
27 Cooking for Vegetarian And other Special Diets
Understanding Vegetarian Diets
Menus for Vegetarian Diets
Other Special Diets
28 Sausages and Cured Foods
Curing and Smoking
Sausages
29 Pâtés, Terrines, and Other Cold Foods
The Handling and Service Of Cold Dishes
Aspic
Special Forcemeat Dishes
Terrines Based on Mousselines Or Gelatin
Foie Gras, Liver Terrines, and Rillettes
30 Food Presentation
Hot Food Presentation
Cold Food Presentation And Buffet Service
31 Bakeshop Production: Basic Principles and Ingredients
Formulas and Measurement
Mixing, Baking, and Storing Processes
Ingredients
32 Yeast Products
Yeast Dough Production
Laminated Doughs
Makeup Techniques
33 Quick Breads
Mixing and Production Methods
34 Cakes and Icings
Mixing Procedures
Handling and Baking Cake Batters
Icing Production And Application
35 Cookies
Cookie Characteristics And Their Causes
Mixing Methods
Types and Makeup Methods
Panning, Baking, and Cooling
36 Pies and Pastries
Pie Doughs
Assembling and Baking Pies
Pie Fillings
Pastries, Meringues, and Fruit Desserts 37 Creams, Custards, Puddings, Frozen Desserts, and Sauces
Syrups and Dessert Sauces
Basic Custards and Creams
Puddings
Bavarians, Chiffons, Mousses, And Soufflés
Frozen Desserts
Appendix 1 Metric Conversion Factors
Appendix 2 Standard Can Sizes
Appendix 3 Approximate Weight-Volume Equivalents of Dry Foods
Appendix 4 Kitchen Math Exercises: Metric Versions
Appendix 5 Eggs and Safety
Appendix 6 Kosher Foods
Appendix 7 Halal Foods
Bibliography
Glossary and Cooking Vocabulary
Subject Index
Recipe Index
