Table of Contents
Specialized professional knowledge -- The kitchen: organization and installation -- Foods -- Nutrition -- The menu -- Kitchen accounting -- Basic principles -- The basic cooking methods -- Convenience foods -- The recipes: basic preparations -- Sauces -- Soups -- Hors d'oeuvre -- Hot egg dishes -- Hot fish dishes -- Shellfish and other seafood -- Small meat dishes -- Main courses/main meat dishes -- Salads -- Vegetables -- Potatoes -- Pasta, gnocchi, rice and corn -- National dishes -- Cold dishes -- Basic dessert preparations -- Hot desserts -- Cold desserts -- Frozen desserts.