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Glossary
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1: Welcome to the Foodservice Industry
2: Understanding Foodservice Operations
3: Culinary History
4: Workstations in the Professional Kitchen
5: The Professional Chef
6: Entering the Workforce
7: Sanitation Hazards
8: Sanitation Procedures
9: Safety in the Kitchen
10: Sustainability in the Kitchen
11: Knives and Hand Tools in the Professional Kitchen
12: Knife Skills
13: Smallwares
14: Large Equipment
15: Using Recipes
16: Basic Preparations—Mise en Place
17: Kitchen Staples
18: Cooking Principles
19: Salads and Dressings
20: Fruit Identification
21: Fruit Preparation
22: Cold Sandwiches
23: Stocks
24: Sauces
25: Soups
26: Vegetable Identification
27: Vegetable Cookery
28: Starch Identification
29: Starch Cookery
30: Meat and Poultry Identification
31: Basic Meat and Poultry Preparation
32: Dry-Heat Cooking Methods for Meat and Poultry
33: Moist-Heat and Combination Cooking Methods for Meat and Poultry
34: Fish and Shellfish Identification
35: Fish and Shellfish Preparation and Cookery
36: Hot Sandwiches and Pizza
37: Dairy and Egg Identification
38: Breakfast Cookery
39: Food Presentation
40: Introduction to the Bakeshop
41: Quick Breads and Batters
42: Cookies
43: Yeast-Raised Products
44: Pies and Tarts
45: Cakes
46: Custards, Foams, and Buttercreams
47: Dessert Sauces and Frozen Desserts
48: Table Service
49: Managing Resources
50: Nutrition
51: Menus
52: Analyzing Cuisines
53: Developing Taste