Table of Contents
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Unit 1: Professionalism
Unit 2: Nutrition
Unit 3: Sanitation
Unit 4: Food Science Basics
Unit 5: Culinary Math
Unit 6: Recipes and Food Cost
Unit 7: Equipment Identification
Unit 8: Knife Skills
Unit 9: Dairy, Eggs, and Dry Goods
Unit 10: Meat and Poultry Identification and Fabrication
Unit 11: Fish and Shellfish Identification and Fabrication
Unit 12: Fresh Produce: Fruits, Vegetables, and Fresh Herbs
Unit 13: Basic Mise en Place
Unit 14: Stocks
Unit 15: Sauces
Unit 16: Soups
Unit 17: Sautéing
Unit 18: Frying
Unit 19: Roasting
Unit 20: Barbecue
Unit 21: Grilling and Broiling
Unit 22: Braising and Stewing
Unit 23: Shallow-Poaching
Unit 24: Poaching and Simmering
Unit 25: Vegetables
Unit 26: Starches
Unit 27: Breakfast
Unit 28: Salad Dressings and Salads
Unit 29: Sandwiches
Unit 30: Hors d’Oeuvre and Appetizers
Unit 31: Garde-Manger
Unit 32: Baking
Unit 33: Flavor Development
Unit 34: Plating and Presentation
Unit 35: The Cooking of Europe and the Mediterranean
Unit 36: Asian Cuisine
Unit 37: Cuisines of the Americas
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