Professional Cooking 9e

1. The Food-Service Industry

2. Sanitation and Safety

3. Tools and Equipment

4. Menu, Recipes, and Cost Management

5. Nutrition

6. Basic Principles of Cooking and Food Science

7. Mise en Place

8. Stocks

9. Sauces

10. Soups

11. Understanding Vegetables

12. Cooking Vegetables

13. Potatoes

14. Legumes, Grains, Pasta, and Other Starches

15. Cooking Methods for Meat, Poultry, and Fish

16. Understanding Meats and Game

17. Cooking Meats and Game

18. Understanding Poultry and Game Birds

19. Cooking Poultry and Game Birds

20. Understanding Fish and Shellfish 

21. Cooking Fish and Shellfish

22. Salad Dressings and Salads

23. Sandwiches

24. Hors D’Oeuvres

25. Breakfast Preparation

26. Dairy and Beverages

27. Cooking for Vegetarian Diets

28. Sausages and Cured Food

29. Pates, Terrines, and Other Cold Foods

30. Food Presentation

31. Bakeshop Production: Basic Principles and Ingredients

32. Yeast Products

33. Quick Breads

34. Cakes and Icings

35. Cookies

36. Pies and Pastries

37. 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