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Table of Contents
|The Food Service Industry|
|Sanitation and Safety|
|Tools and Equipment|
|Basic Principles of Cooking and Food Science|
|Menus, Recipes, and Cost Management|
|Mise en Place|
|Stocks and Sauces|
|Understanding Meats and Game|
|Cooking Meats and Game|
|Understanding Poultry and Game Birds|
|Cooking Poultry and Game Birds|
|Understanding Fish and Shellfish|
|Cooking Fish and Shellfish|
|Legumes, Grains, Pasta, and Other Starches|
|Cooking for Vegetarian Diets|
|Salad Dressings and Salads|
|Dairy and Beverages|
|Sausages and Cured Foods|
|PÔtÚs, Terrines, and Other Cold Foods|
|Food Presentation and Garnish|
|Bakeshop Production: Basic Principles and Ingredients|
|Cakes and Icings|
|Pies and Pastries|
|Creams, Custards, Puddings, Frozen Desserts, and Sauces|
|Metric Conversion Factors|
|Standard Can Sizes|
|Approximate Weight-Volume Equivalents of Dry Foods|
|Kitchen Math Exercises: Metric Versions|
|Eggs and Safety|
|Glossary and Cooking Vocabular|
|Table of Contents provided by Publisher. All Rights Reserved.|