Table of Contents

PART 1: PROFESSIONALISM

1. Professionalism

2. Food Safety and Sanitation

3. Nutrition

4. Menus and Recipes


PART 2: PREPARATION

5. Tools and Equipment

6. Knife Skills

7. Flavors and Flavorings

8. Dairy Products

9. Mise en Place


PART 3: COOKING

10. Principles of Cooking

11. Stocks and Sauces

12. Soups

13. Principles of Meat Cookery

14. Beef

15. Veal

16. Lamb

17. Pork

18. Poultry

19. Game

20. Fish and Shellfish

21. Eggs and Breakfast

22. Vegetables

23. Potatoes, Grains and Pasta

24. Healthy Cooking and Special Diets


PART 4: GARDE MANGER

25. Salads and Salad Dressings

26. Fruits

27. Sandwiches

28. Charcuterie

29. Hors d’Oeuvre and Canapés


PART 5: BAKING

30. Principles of the Bakeshop

31. Quick Breads

32. Yeast Breads

33. Pies, Pastries and Cookies

34. Cakes and Frostings

35. Custards, Creams, Frozen Desserts and Sauces


PART 6: PRESENTATION

36. Plate Presentation

37. Buffet Presentation


Appendix I. Measurement and Conversion Charts

Appendix II. Fresh Locally-grown Produce Availability Chart