Preface xiv Acknowledgments xvii About CulinarE-Companion(tm) xxi 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 569 Sautéing, Pan-frying, And Deep-frying 576 Simmering, Submersion Poaching, Steaming, and Sous Vide 586 Braising 595 Dressings and Stuffings 601 20 Understanding Fish And Shellfish 605 Fin Fish: Varieties, Market Forms, and Fabrication 606 Handling and Cooking 616 Shellfish: Mollusks and Cephalopods 620 Shellfish: Crustaceans And other Seafood 626 21 Cooking Fish and Shellfish 635 Baking 636 Broiling and Grilling 642 Sautéing and Pan-frying 648 Deep-frying 654 Poaching and Simmering 658 Steaming, Sous Vide, And Mixed Cooking Techniques 663 Seafood Served Raw 671 22 Salad Dressings and Salads 677 Salad Dressings 678 Salad Ingredients 688 Salad Presentation 698 Procedures and Recipes 701 23 Sandwiches 735 Sandwich Components 736 Preparing Sandwiches 739 24 Hors D''oeuvres 755 Serving Hors D''oeuvres 756 Canapés 756 Cocktails and Relishes 760 Dips 761 Miscellaneous Hors D''oeuvres 764 25 Breakfast Preparation 783 Eggs 784 Breakfast Breads, Cereals, and Meats 800 26 Dairy and Beverages 807 Milk, Cream, and Butter 808 Cheese 811 Coffee and Tea 820 27 Cooking for Vegetarian And other Special Diets 827 Understanding Vegetarian Diets 828 Menus for Vegetarian Diets 830 Other Special Diets 836 28 Sausages and Cured Foods 853 Curing and Smoking 854 Sausages 859 29 P'tés, Terrines, and Other Cold Foods 873 The Handling and Service Of Cold Dishes 874 Aspic 875 Special Forcemeat Dishes 878 Terrines Based on Mousselines Or Gelatin 889 Foie Gras, Liver Terrines, and Rillettes 895 30 Food Presentation 901 Hot Food Presentation 902 Cold Food Presentation And Buffet Service 912 31 Bakeshop Production: Basic Principles and Ingredients 917 Formulas and Measurement 918 Mixing, Baking, and Storing Processes 921 Ingredients 924 32 Yeast Products 935 Yeast Dough Production 936 Laminated Doughs 946 Makeup Techniques 950 33 Quick Breads 957 Mixing and Production Methods 958 34 Cakes and Icings 965 Mixing Procedures 966 Handling and Baking Cake Batters 971 Icing Production And Application 980 35 Cookies 991 Cookie Characteristics And Their Causes 992 Mixing Methods 993 Types and Makeup Methods 994 Panning, Baking, and Cooling 996 36 Pies and Pastries 1005 Pie Doughs 1006 Assembling and Baking Pies 1010 Pie Fillings 1012 Pastries, Meringues, and Fruit Desserts 1019 37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 1031 Syrups and Dessert Sauces 1032 Basic Custards and Creams 1035 Puddings 1040 Bavarians, Chiffons, Mousses, And Soufflés 1042 Frozen Desserts 1047 Appendix 1 Metric Conversion Factors 1050 Appendix 2 Standard Can Sizes 1050 Appendix 3 Approximate Weight-Volume Equivalents of Dry Foods 1051 Appendix 4 Kitchen Math Exercises: Metric Versions 1052 Appendix 5 Eggs and Safety 1054 Appendix 6 Kosher Foods 1054 Appendix 7 Halal Foods 1055 Bibliography 1056 Glossary and Cooking Vocabulary 1058 Subject Index 1077 Recipe Index 1085.