Essentials of Professional Cooking

Preface.

Acknowledgments.

The Food Service Industry.

Sanitation and Safety.

Tools and Equipment.

Basic Cooking Principles.

The Recipe: It's Structure and Its Use.

The Menu.

Mise en Place.

Stocks and Sauces.

Soups.

Understanding Meats and Game.

Cooking Meats and Game.

Understanding Poultry and Game Birds.

Cooking Poultry and Game Birds.

Understanding Fish and Shellfish.

Cooking Fish and Shellfish.

Understanding Vegetables.

Cooking Vegetables.

Potatoes and Other Starches.

Salads and Salad Dressings.

Sandwiches and Hors d'Oeuvres.

Breakfast Preparation, Dairy Products, and Coffee and Tea.

Food Presentation and Garnish.

Bakeshop Production: Basic Principles and Ingredients.

Yeast Products.

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.

Bibliography.

Glossary.

Index.