Description: I. PROFESSIONALISM. 1. Professionalism. 2. Food Safety and Sanitation. 3. Nutrition. 4. Menu Planning and Food Costing. II. PREPARATION. 5. Tools and Equipment. 6. Knife Skills. 7. Kitchen Staples. 8. Eggs, Dairy and Cheese. III. COOKING. 9. Principles of Cooking. 10. Stocks and Sauces. 11. Soups. 12. Principles of Meat Cookery. 13. Beef. 14. Veal. 15. Lamb. 16. Pork. 17. Poultry. 18. Game. 19. Fish and Shellfish. 20. Deep Frying. 21. Charcuterie. 22. Vegetables. 23. Potatoes, Grains and Pasta. 24. Salads and Salad Dressings. 25. Fruits. IV. BAKING. 26. Principles of the Bakeshop. 27. Quick Breads. 28. Yeast Breads. 29. Pies, Pastries and Cookies. 30. Cakes and Frosting. 31. Custards, Creams, Frozen Desserts and Dessert Sauces. V. MEAL SERVICE AND PRESENTATION. 32. Breakfast and Brunch. 33. Hors d'Oeuvres and Appetizers. 34. International Flavor Principles. Chinese. Japanese. Indian. North African and Middle Eastern. Mexican. 35. Plate Presentation. APPENDIX I: 20 SUGGESTED MENUS. APPENDIX II: MEASUREMENT AND CONVERSION CHARTS. Bibliography. Glossary. Index.

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