Table of Contents
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Chapter 1: Professionalism
Chapter 2: Food Safety and Sanitation
Chapter 3: Nutrition
Chapter 4: Menus and Recipes
Chapter 5: Tools and Equipment
Chapter 6: Knife Skills
Chapter 7: Flavors and Flavoring
Chapter 8: Dairy Products
Chapter 9: Mise En Place
Chapter 10: Principles of Cooking
Chapter 11: Stocks and Sauces
Chapter 12: Soups
Chapter 13: Principles of Meat Cookery
Chapter 14: Beef
Chapter 15: Veal
Chapter 16: Lamb
Chapter 17: Pork
Chapter 18: Poultry
Chapter 19: Game
Chapter 20: Fish and Shellfish
Chapter 21: Eggs and Breakfast
Chapter 22: Vegetables
Chapter 23: Potatoes, Grains and Pasta
Chapter 24: Vegetarian Cooking
Chapter 25: Salads and Salad Dressings
Chapter 26: Fruits
Chapter 27: Sandwiches
Chapter 28: Charcuterie
Chapter 29: Hors d'Oeuvre and Canapés
Chapter 30: Principles of the Bakeshop
Chapter 31: Quick Breads
Chapter 32: Yeast Breads
Chapter 33: Pies, Pastries and Cookies
Chapter 34: Cakes and Frostings
Chapter 35: Custards, Creams, Frozen Desserts and Dessert Sauces
Chapter 36: Plate Presentation
Chapter 37: Buffet Presentation
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