The Culinary Professional © 2014
Part 1: Introducing the Foodservice Industry
Chapter 1:
Welcome to the Foodservice Industry
Chapter 2:
Understanding Foodservice Operations
Chapter 3:
Culinary History
Chapter 4:
Workstations in the Professional Kitchen
Chapter 5:
The Professional Chef
Chapter 6:
Entering the Workforce
Part 2: Culinary Fundamentals
Chapter 7:
Sanitation Hazards
Chapter 8:
Sanitation Procedures
Chapter 9:
Safety in the Kitchen
Chapter 10:
Sustainability in the Kitchen
Chapter 11:
Knives and Hand Tools in the Professional Kitchen
Chapter 12:
Knife Skills
Chapter 13:
Smallwares
Chapter 14:
Large Equipment
Chapter 15:
Using Recipes
Chapter 16:
Basic Preparations—Mise en Place
Chapter 17:
Kitchen Staples
Chapter 18:
Cooking Principles
Part 3: Ingredients, Preparation, and Presentation
Chapter 19:
Salads and Dressings
Chapter 20:
Fruit Identification
Chapter 21:
Fruit Preparation
Chapter 22:
Cold Sandwiches
Chapter 23:
Stocks
Chapter 24:
Sauces
Chapter 25:
Soups
Chapter 26:
Vegetable Identification
Chapter 27:
Vegetable Cookery
Chapter 28:
Starch Identification
Chapter 29:
Starch Cookery
Chapter 30:
Meat and Poultry Identification
Chapter 31:
Basic Meat and Poultry Preparation
Chapter 32:
Dry-Heat Cooking Methods for Meat and Poultry
Chapter 33:
Moist-Heat and Combination Cooking Methods for Meat and Poultry
Chapter 34:
Fish and Shellfish Identification
Chapter 35:
Fish and Shellfish Preparation and Cookery
Chapter 36:
Hot Sandwiches and Pizza
Chapter 37:
Dairy and Egg Identification
Chapter 38:
Breakfast Cookery
Chapter 39:
Food Presentation
Part 4: In the Bakeshop
Chapter 40:
Introduction to the Bakeshop
Chapter 41:
Quick Breads and Batters
Chapter 42:
Cookies
Chapter 43:
Yeast-Raised Products
Chapter 44:
Pies and Tarts
Chapter 45:
Cakes
Chapter 46:
Custards, Foams, and Buttercreams
Chapter 47:
Dessert Sauces and Frozen Desserts
Part 5: Beyond Cooking
Chapter 48:
Table Service
Chapter 49:
Managing Resources
Chapter 50:
Nutrition
Chapter 51:
Menus
Chapter 52:
Analyzing Cuisines
Chapter 53:
Developing Taste
- Copyright © Goodheart-Willcox Co., Inc. All rights reserved.
