المحتويات / النص
|
IIntroduction
Chapter 1: Introduction to the Profession
Chapter 2: Menus and Recipes
Chapter 3: The Basics of Nutrition and Food Science
Chapter 4: Food and Kitchen Safety
Chapter 5: Equipment Identification
Chapter 6: Meat, Poultry, and Game Identification
Chapter 7: Fish and Shellfish Identification
Chapter 8: Fruits, Vegetables, and Fresh Herb Identification
Chapter 9: Dairy and Egg Purchasing and Identification
Chapter 10: Dry Goods Identification
Chapter 11: Mise en Place for Stocks, Sauces, and Soups
Chapter 12: Stocks
Chapter 13: Sauces
Chapter 14: Soups
Chapter 15: Mise en Place for Meats, Poultry, and Fish
Chapter 16: Fabricating Meats, Poultry, and Fish
Chapter 17: Grilling and Broiling, Roasting and Baking
Chapter 18: Sauteeing, Pan Frying, and Deep Frying
Chapter 19: Steaming and Submersion Cooking 000
Chapter 20: Braising and Stewing
Chapter 21: Mise en Place for Vegetables and Fresh Herbs
Chapter 22: Cooking Vegetables
Chapter 23: Cooking Potatoes
Chapter 24: Cooking Grains and Legumes
Chapter 25: Cooking Pasta and Dumplings
Chapter 26: TK International
Chapter 27: TK International
Chapter 28: TK International
Chapter 29: Cooking Eggs
Chapter 30: Salad Dressings and Salads
Chapter 31: Sandwiches
Chapter 32: Hors d' Oeuvre and Appetizers
Chapter 33: Charcuterie and Garde Manger
Chapter 34: Functions of Baking Ingredients
Chapter 35: Yeast Breads
Chapter 36: Pastry Doughs and Batters
Chapter 37: Custards, Creams and Mousse
Chapter 38: Fillings, Frostings and Dessert Sauces
|