CONTENTS
Preface = ⅴ
1 Laboratory Conduct and Responsibilities = 1
General Rules = 1
Personal Hygiene = 1
Recommended Dress = 1
Basic Tools = 1
2 Sanitation and Safety = 3
Food-Borne Diseases = 3
Sanitation Rules = 4
Dishwashing = 5
Machine Dishwashing = 5
Hand Dishwashing = 5
Safe Pot and pan Washing = 6
Kitchen Safety = 6
Slips and Falls = 6
Cuts and Bruises = 6
Burns = 7
Strains = 7
3 The Food Preparation Process = 9
The Mise en place = 9
Cutting Techniques = 9
The French Knife = 10
Other Equipment = 11
4 The Cooking Process = 15
Transfer of Heat = 15
Conduction = 15
Convection = 15
Radiation = 15
Moist Heat Cooking Methods = 16
Boiling, Simmering, Poaching, and Blanching = 16
Steaming = 16
Braising = 16
Dry Heat Cooking Methods = 17
Roasting and Baking = 17
Broiling = 17
Grilling, Gridding, and pan Broiling = 17
Frying = 18
Panfrying and Saut e · ing = 18
Deep-Frying = 18
Microwave Cooking = 18
5 Standardized Recipes and Measurement = 21
Advantages of Standardizing = 21
Setting Up a Standardized Recipe = 21
Measuring Devices = 22
6 Enlarging Recipes = 25
7 Costing Recipes = 27
8 Measuring Temperatures = 29
Choosing the Right Food Thermometer = 29
Using Food Thermometers = 29
9 Stocks and Soups = 31
Stocks = 31
Ingredients = 31
Preparation Methods = 32
Classification of Stocks = 32
Care after Preparation = 33
Soups = 33
Thin Soups = 33
Thick Soups = 33
Nationality and Specialty Soups = 33
Preparation of Soups = 33
Care after preparation = 34
Recipes and Product to Be prepared Basic Basic White Stock = 35
Basic Brown Stock = 35
Savory Garden Soup = 36
Fresh Cabbage Soup = 36
Chilly Cucumber Soup = 37
Creamy Cheddar Cheese Soup = 38
Product Evaluation Sheet = 39
10 Thickening Agents = 41
Starches as Thickeners = 41
The Roux = 41
Preparing a Roux = 42
Incorporating the Roux = 42
Other Thickening Agents = 43
Starch-Based Thickeners = 43
The Liaison = 44
Recipes and Product to be Prepard Basic Roux = 46
Product Evaluation Sheet = 47
11 Sauces = 49
The Functions of Sauces = 49
The structure of Sauces = 49
Standards of Quality for Sauces = 50
Recipes and Product to Be prepared B e · chamel Sauce = 51
Velout e · Sauce(Veal, Chicken, or Fish) = 51
Espagnole Sauce(Brown Sauce) = 52
Tomato Sauce = 53
Hollandaise Sauce = 54
Mock Hollandaise Sauce = 55
Product Evaluation Sheet = 56
12 Vegetables = 57
Vegetable Classifications = 57
Controlling Quality Changes during Cooking = 58
Controlling Texture Changes = 58
Achieving Proper Doneness = 59
Handling Frozen Vegetables = 59
Handling Canned Vegetables = 60
Methods of Vegetable Cookery = 60
Boiling = 60
Steaming = 60
Deep-Frying = 61
Saut e · ing = 62
Recipes and Product to Be Prepared Deep-Fried Zucchini = 63
Stir-Fried Zucchini = 63
Stuffed Green Peppers = 64
Scalloped Potatoes and Ham = 64
Mushrooms Parmesan = 65
Cabbage Rolls Paprikash = 66
Product Evaluation Sheet = 67
13 Rice = 69
Market Forms = 69
Handling and Storage = 69
Cooking Procedures = 70
Range-Top Method = 70
Oven method = 70
Steamer Method = 70
Recipes and Product to Be Prepared
Spanish Rice = 71
Chicken and Brown Rice = 71
Rice Pudding = 72
Rice jambalaya = 72
Fried Rice = 73
Broccoli-Rice Bake = 73
Product Evaluation Sheet = 74
14 Pasta = 75
Preparing Fresh Pasta = 75
Facilities = 75
Equipment = 75
How Much Dry pasta to Cook = 75
Mass production of Pasta = 76
Recipes and Product to Be Prepared Basic Egg Pasta = 77
Product Evaluation Sheet = 78
15 Fish and Seafood = 79
Kinds of Fish = 79
Market Forms = 79
Fresh Fish = 79
Frozen Fish = 80
Canned Fish = 80
Cured Fish = 80
Selection of Fish = 80
Shellfish = 80
Finfish = 82
Frozen and Canned Fish = 82
Amount of Fish to Buy = 82
Methods of Fish =cookery = 82
Baking = 82
Boiling = 83
Broiling = 83
Deep-Frying = 84
Panfrying or Saut e · ing = 84
Poaching = 84
Steaming = 84
Handling and Storage = 84
Fresh Fish = 85
Frozen Fish = 85
Recipes and Product to Be prepared Stuffed Baked Fish = 87
Seafood Kabobs = 88
Seafood Kabobs = 88
Stir-Fried Shrimp and Vegetables = 89
Veracruz Style Crab=Filled Fish Rolls = 90
Fish fillets Florentine = 91
Salmon a · la King = 91
Product Evaluation Sheet = 92
16 Poultry and Game Birds = 93
Kinds of Poultry = 93
Chicken = 93
Turkey = 94
Duck = 94
Goose = 94
Guinea fowl = 94
Squab = 94
Market Forms = 95
Grading = 95
Product and Portion Size = 95
Methods of Poultry Cookery = 96
Barbecuing = 96
Braising = 96
Broiling = 96
Frying = 96
Roasting = 97
Poaching = 97
Steaming = 97
Recipes and Product to Be Prepared Barbecued Chicken = 99
Chicken Breasts with Yogurt Sauce = 100
Smothered Stuffed Chicken = 101
Fried Chicken = 102
Roast Rock Cornish Hen with Wild Rice and Mushrooms = 103
Glazed Ducking Gourmet = 104
Product Evaluation Sheet = 105
17 Meat = 107
Kinds of Meat = 107
Beef = 107
Pork = 107
Lamp and Mutton = 108
Inspection and Grading = 108
Beef Grades = 108
Pork Grades = 109
Cuts of Meat = 109
Beef = 109
Pork = 110
Veal = 110
Lamp = 113
Variety Meats = 113
Methods of Meat Cookery = 116
Roasting = 116
Broiling = 116
Saut e · ing, Panfrying, and Gridding = 117
Pan Broiling = 118
Braisig and Cooking in Liquid = 118
Recipes and Product to Be Prepared Veal Scaloppine alla Marsala = 120
Stuffed Pork chops = 121
Salisbury Steak = 121
Stir-Fry Beef and Broccoli = 122
Lamp Stew Continental = 123
Beef Burgundy = 124
Product Evaluation Sheet = 125
18 Eggs = 127
Structure of the Egg = 127
Grade and Size = 127
Market Forms of Eggs = 128
Fresh = 128
Frozen = 128
Dried = 128
Maintaining quality and Storage = 128
Nutritional Contributions of Eggs = 128
Protein = 128
Vitamins = 129
Minerals = 129
Fat = 129
Principles of Egg Cookery = 129
Functions of Eggs in Cookery = 129
Preparation and Uses of Eggs in cookery = 130
Procedures for Cooking Eggs = 130
Eggs Cooked in the Shell = 130
Poached Eggs = 131
Eggs fried to Order = 131
Scrambled Eggs = 132
Omelets = 132
Recipes and Product to Be prepared
Egg Foo Yong = 134
Cheese Souffl e · = 135
Puffy Cheese Omelet = 136
Eggs Florentine a · l'Orange = 137
French Omelet = 138
Eggs Benedict = 138
Product Evaluation Sheet = 139
19 Salads = 141
Parts of a Salad = 141
Base = 141
Body = 141
Dressing = 141
Garnish = 141
Types of Salads = 141
Accompaniment Salads = 141
Entr e · e and Combination salads = 142
Fruit Salads = 142
Congealed Salads = 142
Salad Ingredients = 143
Nutritional Contributions of Salads = 145
Principles of Salad Preparation = 145
Procedures for Salad Preparation = 145
Green Salads = 145
Fruit Salads = 146
Vegetable Salads = 147
Cooked Salads = 147
Gelatin Salads = 147
Recipes and Product to Be Prepared
Salade Nicoise = 150
Greek Salad = 151
Product Evaluation Sheet = 152
20 Salad Dressings = 153
Basic Ingredients = 153
Oil = 153
Vinegar = 153
Seasonings and Flavorings = 154
Emulsification = 154
Temporary Emulsions = 154
Permanent Emulsions = 154
Types of Salad dressing = 154
Oil and Vinegar Dressings 154
Emulsified Dressings = 154
Procedure for Preparing Mayonnaise = 155
Other Drssings = 156
Recipes and Product to Be prepared
Mayonnaise = 157
Blue Cheese-Sour Cream Dressing = 158
Honey Dressing = 158
Vinaigrette Dressing = 159
Boiled or Cooked Dressing = 160
Thick French Dressing = 161
Product Evaluation sheet = 162
21 Yeast Breads = 163
Classes of Yeast Vreads = 163
Loaf breads = 163
Rolls = 163
Sweet Yeast Doughs = 163
Doughnuts = 163
Ingredients in Yeast Breads = 163
Flour = 163
Yeast = 165
Liquid = 165
Salt = 165
Sufar = 165
Shortening = 165
Preparation of Yeast Dough = 166
Nutritional Contributions of Yeast Breads = 168
Convenience in Yeast Breads = 168
Recipes and Product to Be Prepared
Sour Cream Herb Bread = 169
White Bread = 170
Potato Bread = 171
Tomato Bread = 172
Cottage Cheese Rolls = 173
Brown Sugar Doughnuts = 174
Product Evaluation Sheet = 175
22 Quick Breads = 177
Types of Quick Breads = 177
Ingredients in Quick Breads = 177
Flour = 177
Salt = 178
Leavening = 178
Liquid = 178
Sugar = 178
Fat or Shortening = 178
Eggs = 178
Nutritional Contributions of Quick Breads = 178
Uses of Quick Breads = 179
Principles and Preparation of Quick Breads = 179
The Biscuit Method = 179
The Muffin Method = 180
Care and Storage of Quick Breads = 180
Convenience in Quick Breads = 180
Recipes and Product to Be Prepared
Apple Muffins = 181
Standard Baking Powder Biscuits = 182
Orange Popovers = 183
Banana Nut Bread = 183
Sweet Potato Doughnuts = 184
French Crepes = 185
Product Evaluation Sheet = 186
Recipe Index = 187
Subject Index = 189