Table of Contents
GENERAL THEORY.
Specialized Profession Knowledge.
The Kitchen: Organization and Installation.
Foods.
Nutrition.
The Menu.
Kitchen Accounting.
COOKING.
Basic Principles.
The Basic Cooking Methods.
Convenience Foods.
The Recipes: Basic Preparations.
Sauces—Sauces.
Soups—Potages.
Hors d'Oeuvre—Hors d'oeuvre.
Hot Egg Dishes—Oeufs Chauds.
Hot Fish Dishes—Poissons Chauds.
Shellfish and Other.
Small Meat Dishes—Entr?es.
Main Courses/Main Meat Dishes—Grosses Pi?ces.
Salads—Salades.
Vegetables—L?gumes.
Potatoes—Pommes de terre.
Pasta, Gnocchi, Rice, and Corn—Farineux, Gnocchi, Riz, et Ma?s.
National Dishes.
Cold Dishes/Cuisine Froide.
Basic Dessert Preparations—Entremets.
Hot Desserts—Entremets Chauds.
Cold Desserts—Entremets Froids.
Frozen Desserts—Entremets Glac?s.
Glossary.
Index.