Introduction.

PART ONE: The Culinary Professional

1 Introduction to the Profession.

2 Menus and Recipes.

3 The Basics of Nutrition and Food Science.

4 Food and Kitchen Safety.

PART TWO: World Cuisines

5 The Americas.

6 Asia.

7 Europe.

PART THREE: Tools and Ingredients in the Professional Kitchen.

8 Equipment Identification.

9 Meat, Poultry, and Game Identification.

10 Fish and Shellfish Identification.

11 Fruit, Vegetable, and Fresh Herb Identification.

12 Dairy and Egg Purchasing and Identification.

13 Dry Goods Identification.

PART FOUR: Stocks, Sauces, and Soups.

14 Mise en Place for Stocks, Sauces, and Soups.

15 Stocks.

16 Sauces.

17 Soups.

PART FIVE: Meats, Poultry, Fish, and Shellfish

18 Mise en Place for Meats, Poultry, and Fish.

19 Fabricating Meats, Poultry, and Fish.

20 Grilling and Broiling, Roasting and Baking.

21 Sautéing, Pan Frying, and Deep Frying.

22 Steaming and Submersion Cooking.

23 Braising and Stewing.

PART SIX: Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings.

24 Mise en Place for Vegetables and Fresh Herbs.

25 Cooking Vegetables.

26 Cooking Potatoes.

27 Cooking Grains and Legumes.

28 Cooking Pasta and Dumplings.

29 Cooking Eggs.

30 Salad Dressings and Salads.

31 Sandwiches.

32 Hors d’Oeuvre and Appetizers.

33 Charcuterie and Garde Manger.

34 Baking Mise en Place.

35 Yeast Breads.

36 Pastry Doughs and  Batters.

37 Custards, Creams, and Mousses.

38 Fillings, Frostings, and Dessert Sauces.