1 The Food-Service Industry 1
A History of Modern Food Service
The Organization of Modern Kitchens
2 Sanitation and Safety
Food Hazards
Managing Food Safety
Managing Workplace Safety
3 Tools and Equipment
Cooking Equipment
Processing, Holding, And Storage Equipment
Pots, Pans, and Containers
Measuring Devices, Hand Tools, and Small Equipment
4 Menus, Recipes, and Cost Management
Menus
Recipes
Measurement
Kitchen Math
5 Nutrition
Nutrients
Balanced Diets and Menus
6 Basic Principles of Cooking and Food Science
Heat and Food
Heat Management
Cooking Methods
Emulsions
Building Flavor
7 Mise En Place
Planning and Organizing Production
Using the Knife
Other Mise En Place Tasks
8 Stocks
Ingredients
Procedures
Reductions and Glazes
Convenience Bases
9 Sauces
Sauce Structure
Sauce Families
Sauce Production
10 Soups
Understanding Soups
Clear Soups
Thickened Soups
11 Understanding Vegetables
Controlling Changes During Cooking
General Cooking And Quality Factors
Handling Fresh Vegetables
Handling Processed Vegetables
12 Cooking Vegetables
Boiling and Steaming
Sautéing and Pan-frying
Braising
Baking
Broiling and Grilling
Deep-frying
13 Potatoes
Understanding Potatoes
Cooking Potatoes
14 Legumes, Grains, Pasta, And other Starches
Dried Legumes
Grains
Pasta, Noodles, and Dumplings
15 Cooking Methods for Meat, Poultry, and Fish
Roasting and Baking
Barbecuing
Broiling and Grilling
Sautéing
Pan-frying
Deep-frying
Simmering and Submersion Poaching
Shallow Poaching
Steaming
Braising
Sous Vide Cooking
16 Understanding Meats and Game
Composition and Structure
Basic Quality Factors
The Basic Cuts
Meat Selection, Fabrication, And Storage
Cooking and Handling Meats
Variety Meats, Game, and Specialty Meats
17 Cooking Meats and Game
Roasting, Baking, and Barbecuing
Broiling, Grilling, and Pan-broiling
Sautéing and Pan-Frying
Simmering, Submersion Poaching, Steaming, And Sous Vide
Braising
18 Understanding Poultry and Game Birds
Identification
Handling and Cooking
19 Cooking Poultry And Game Birds
Roasting and Baking
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
