Professional Cooking, 8th Edition

Chapter 1: The Food-Service Industry
Chapter 2: Sanitation and Safety
Chapter 3: Tools and Equipment
Chapter 4: Menus, Recipes, and Cost Management
Chapter 5: Nutrition
Chapter 6: Basic Principles of Cooking and Food Science
Chapter 7: Mise en Place
Chapter 8: Stocks and Sauces
Chapter 9: Soups
Chapter 10: Understanding Vegetables
Chapter 11: Cooking Vegetables
Chapter 12: Potatoes
Chapter 13: Legumes, Grains, Pasta, and Other Starches
Chapter 14: Cooking Methods for Meat, Poultry, and Fish
Chapter 15: Understanding Meats and Game
Chapter 16: Cooking Meats and Game
Chapter 17: Understanding Poultry and Game Birds
Chapter 18: Cooking Poultry and Game Birds
Chapter 19: Understanding Fish and Shellfish
Chapter 20: Cooking Fish and Shellfish
Chapter 21: Salad Dressings and Salads
Chapter 22: Sandwiches
Chapter 23: Hors d’Oeuvres
Chapter 24: Breakfast Preparation
Chapter 25: Dairy and Beverages
Chapter 26: Cooking for Vegetarian Diets
Chapter 27: Sausages and Cured Foods
Chapter 28: Pâtés, Terrines, and Other Cold Foods
Chapter 29: Food Presentation
Chapter 30: Bakeshop Production: Basic Principles and Ingredients
Chapter 31: Yeast Products
Chapter 32: Quick Breads
Chapter 33: Cakes and Icings
Chapter 34: Cookies
Chapter 35: Pies and Pastries
Chapter 36: Creams, Custards, Puddings, Frozen Desserts, and Sauces
Appendix 1: Metric Conversion Factors.
Appendix 2: Standard Can Sizes.
Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods.
Appendix 4: Kitchen Math Exercises: Metric Versions.
Appendix 5: Eggs and Safety.
Bibliography.
Glossary and Cooking Vocabulary.

Table of Contents