Table of Contents

Part 1: PROFESSIONALISM
1  The Culinary Profession
2  Cleanliness and Safety
3  Writing Menus and Recipes

Part 2: PREPARATION
1  The Kitchen and the Tools
2  The Art of Using Knives
3  Taste, Smell and Flavors
4  Of Meats and Cheeses
5  Organizing and Planning

Part 3: COOKING
1  Principles and Techniques
2  Stocks and Sauces
3  Soups
4  Meats and How to Cook Them
5  Beef
6  Veal
7  Lamb
8  Pork
9  Poultry
10 Game
11 Fish + Shellfish
12 Egg, the Queen of Breakfast
13 Variety with Vegetables
14 Potatoes, Grains and Pasta
15 Nutrients and Nourshment

Part 4: GARDE MANGER
1  Salads and Salad Dressings
2  Fruits
3  Sandwiches
4  Charcuterie
5  Hors d’Oeuvre and Canapés

Part 5: BAKING
1  The arts and science of baking 
2  Quick Breads
3  Yeast Breads
4  Pies, Pastries and Cookies
5  Cakes and Frostings
6  Custards, Creams, Frozen Desserts + Sauces

Part 6: PRESENTATION
1  Beauty on the Plate 
2  Presenting a Buffet

AP 1: Professional Organizations
AP 2: Measurement and Conversion Charts
AP 3: Fresh Produce Availability Chart
AP 4: Bibliography and Recommended Reading
Glossary
Index