PART 1  PROFESSIONALISM PROFESSIONALISM Chefs and Restaurants 4 Influences on Modern Food Service Operations 8 The Food Service Operation 11 The Professional Chef 14 Conclusion 17 Questions for Discussion 17 Weblinks 17 FOOD SAFETY AND SANITATION Direct Contamination 21 Cross-Contamination 28 HACCP Systems 32 The Safe Worker 33 Conclusion 34 Questions for Discussion 35 Weblinks 35 NUTRITION Essential Nutrients 39 Eating for Health 44 Ingredient Substitutes and Alternatives 47 Package Labelling 50 Consumer Concerns about Food and Nutrition 52 Nutrition and the Chef 53 Conclusion 54 Questions for Discussion 55 Weblinks 55 MENU PLANNING AND FOOD COSTING The Menu 58 Standardized Recipes 60 Measurements and Conversions 61 Recipe Conversions 64 Calculating Unit Costs and Recipe Costs 67 Yield Tests 68 Food Cost 71 Establishing Menu Prices 72 Controlling Food Costs 75 Conclusion 77 Questions for Discussion 78 Weblinks 78 PART 2  PREPARATION TOOLS AND EQUIPMENT Standards for Tools and Equipment 82 Selecting Tools and Equipment 83 Hand Tools 83 Knives 83 Measuring and Portioning Devices 87 Cookware 90 Strainers and Sieves 94 Processing Equipment 95 Storage Containers 98 Heavy Equipment 98 Safety Equipment 102 The Professional Kitchen 103 Conclusion 109 Questions for Discussion 109 Weblinks 109 KNIFE SKILLS Using Your Knife Safely 112 Caring For Your Knife 113 Gripping Your Knife 113 Controlling Your Knife 114 Cutting With Your Knife 115 Conclusion 123 Questions for Discussion 123 Weblinks 123 KITCHEN STAPLES Herbs and Spices 126 Salt 137 Nuts 139 Oils 141 Vinegars 143 Condiments 144 Coffees and Teas 145 Conclusion 151 Questions for Discussion 151 Weblinks 151 EGGS AND DAIRY PRODUCTS Eggs 154 Dairy Products 157 Conclusion 171 Questions for Discussion 172 Weblinks 172 PART 3  COOKING PRINCIPLES OF COOKING Heat Transfer 176 The Effects of Heat 178 Cooking Methods 180 Conclusion 185 Questions for Discussion 185 Weblinks 185 STOCKS AND SAUCES Stocks 188 Sauces 200 Quality Standard-Béchamel 205 Quality Standard-Velouté 207 Quality Standard-Demi-Glace 211 Quality Standard-Jus Lié/pan gravy 221 Quality Standard-Tomato Sauce 212 Quality Standard-Hollandaise 214 Contemporary Sauces 222 Using Sauces 225 Conclusion 227 Questions for Discussion 227 Additional Sauce Recipes 228 Weblinks 232 SOUPS Quality Standard-Soups 236 Clear Soups 237 Quality Standard-Consommé 239 Thick Soups 242 Other Soups 245 Garnishing Soups 250 Soup Service 251 Conclusion 252 Questions for Discussion 252 Additional Soup Recipes 253 Weblinks 262 PRINCIPLES OF MEAT COOKERY Muscle Composition 266 Nutrition 267 Inspection and Grading of Meats 267 Aging Meats 269 Purchasing and Storing Meats 270 Preparing Meats 271 Applying Various Cooking Methods 272 Conclusion 292 Questions for Discussion 292 Weblinks 293 BEEF Primal and Subprimal Cuts of Beef 296 Butchering Procedures 300 Conclusion 303 Questions for Discussion 303 Additional Beef Recipes 303 Weblinks 309 VEAL Primal and Subprimal Cuts of Veal 312 Butchering Procedures 316 Conclusion 322 Questions for Discussion 322 Additional Veal Recipes 323 Weblinks 331 LAMB Primal and Subprimal Cuts of Lamb 334 Butchering Procedures 337 Conclusion 340 Questions for Discussion 340 Additional Lamb Recipes 341 Weblinks 351 PORK Primal and Subprimal Cuts of Pork 354 Fabricating Procedures 358 Conclusion 361 Questions for Discussion 362 Additional Pork Recipes 362 Weblinks 371 POULTRY Muscle Composition 374 Identifying Poultry 375 Nutrition 379 Inspection and Grading of Poultry 379 Purchasing and Storing Poultry 380 Fabricating Procedures 380 Marinating Poultry 385 Applying Various Cooking Methods 386 Conclusion 405 Questions for Discussion 405 Additional Poultry Recipes 406 Weblinks 417 GAME Identifying Game 420 Nutrition 424 Inspection of Game 424 Purchasing and Storing Game 425 Marinating Furred Game 425 Conclusion 427 Questions for Discussion 427 Additional Game Recipes 427 Weblinks 437 FISH AND SHELLFISH Structure and Muscle Composition 440 Identifying Fish and Shellfish 442 Nutrition 453 Inspection and Grading of Fish and Shellfish 454 Purchasing and Storing Fish and Shellfish 455 Fabricating Procedures 457 Applying Various Cooking Methods 465 Conclusion 481 Questions for Discussion 481 Additional Fish and Shellfish Recipes 482 Weblinks 505 CHARCUTERIE Forcemeats and Their Uses 508 Using Forcemeats 517 Salt-Curing, Brining and Smoking 517 Conclusion 529 Questions for Discussion 529 Additional Charcuterie Recipes 530 Weblinks 541 DEEP-FAT FRYING Selecting Equipment for Deep-Fat Frying 544 Selecting Fats for Deep-Fat Frying 545 Procedures for Deep-Fat Frying 546 Selecting Foods for Deep-Fat Frying 547 Preparing Foods for Deep-Fat Frying 547 Determining Doneness 553 Conclusion 554 Questions for Discussion 554 Additional Deep-Fat Frying Recipe 555 Weblinks 555 VEGETABLES Identifying Vegetables 566 Nutrition 579 Purchasing and Storing Fresh Vegetables 580 Purchasing and Storing Preserved Vegetables 581 Applying Various Cooking Methods 583 Conclusion 597 Questions for Discussion 597 Additional Vegetable Recipes 597 Weblinks 607 POTATOES, GRAINS AND PASTA Potatoes 610 Grains 618 Pasta 627 Conclusion 635 Questions for Discussion 636 Additional Starch Recipes 636 Weblinks 653 SALADS AND SALAD DRESSINGS Salad Greens 656 Salad Dressings 663 Preparation Methods 668 Conclusion 674 Questions for Discussion 674 Additional Salad Recipes 674 Weblinks 691 FRUITS Identifying Fruits 694 Nutrition 712 Purchasing Fresh Fruits 712 Purchasing and Storing Preserved Fruits 714 Juicing 716 Applying Various Cooking Methods 717 Conclusion 723 Questions for Discussion 723 Additional Fruit Recipes 724 Weblinks 732 PART 4  BAKING PRINCIPLES OF THE BAKESHOP Ingredients 736 Mixing Methods 753 The Baking Process 753 Bakeshop Tools and Equipment 755 Conclusion 756 Questions for Discussion 757 Weblinks 757 QUICK BREADS Chemical Leavening Agents 760 Mixing Methods 761 Conclusion 768 Questions for Discussion 768 Additional Quick Bread Formulas 769 Weblinks 773 YEAST BREADS Yeast 776 Production Stages for Yeast Breads 779 Rolled-In Doughs 788 Conclusion 791 Questions for Discussion 791 Additional Yeast Bread Formulas 792 Weblinks 803 PIES, PASTRIES AND COOKIES Pies and Tarts 806 Classic Pastries 820 Cookies 829 Conclusion 831 Questions for Discussion 831 Additional Pie, Pastry and Cookie Formulas 832 Weblinks 849 CAKES AND FROSTINGS Cakes 852 Frostings 865 Assembling and Decorating Cakes 873 Conclusion 880 Questions for Discussion 880 Additional Cake and Frosting Formulas 880 Weblinks 889 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES Custards 892 Creams 899 Frozen Desserts 903 Dessert Sauces 907 Assembling Desserts 909 Conclusion 910 Questions for Discussion 910 Additional Custard, Cream, Frozen Dessert and Dessert Sauce Formulas 910 Weblinks 922 PART 5  MEAL SERVICE AND PRESENTATION BREAKFAST AND BRUNCH Beverages 927 Fruits 927 Breads 927 Potatoes 927 Dairy Products 927 Eggs 928 Breakfast Meats 935 Griddlecakes and French Toast 936 Cereals and Grains 939 Nutrition 941 Conclusion 941 Questions for Discussion 941 Additional Breakfast Recipes 941 Weblinks 949 APPETIZERS AND SANDWICHES Hors d'Oeuvres 952 Appetizers or First Courses 964 Sandwiches 965 Conclusion 973 Questions for Discussion 973 Additional Appetizer and Sandwich Recipes 974 Weblinks 995 INTERNATIONAL FLAVOUR PRINCIPLES Chinese Cuisines 999 Japanese Cuisine 1005 Indian Cuisines 1007 North African and Middle Eastern Cuisines 1012 Mexican Cuisine 1015 Conclusion 1020 Questions for Discussion 1021 Weblinks 1021 PLATE PRESENTATION The Food 1024 The Plate 1027 Conclusion 1032 Questions for Discussion 1033 Weblinks 1033 APPENDIX I MEASUREMENT AND CONVERSION CHARTS 1035 REFERENCES AND RECOMMENDED READING 1037 GLOSSARY 1043 INDEX 1059 PHOTO CREDITS 1086