subject index

Note: Please see Recipe Index that follows for speciffc recipes.

Aboyeur, 9 baking processes, 908 Beurre blanc, 197, 198

Accompaniment salads, 688–689 gluten, 907–908 Beurre manié, 181
Acid, connective tissues and, 114 ingredients, 907, 909–918 Beurre noisette, 195
Acidity, strength of, 669 measurement, 904–905 Beverages, 810–815
Active dry yeast, 916 staling, 909 coffee, 810–813
Adrià, Ferran, 7 Baking, 119, 420–425. See also Roasting tea, 813–815
Aerobic bacteria, 17 bakeshop production, 908 Biscuit method, 944, 945, 946
After-dinner salads, 689 cakes, 959–960 Bisques, 232, 257–259
Aging meat, 460, 461 cookies, 982, 983–989 Bivalves, 610

AL
Agriculture, sustainable, 6 fish, 626–631 Black beans, 379
À la carte menu, 64 pies, 996–997 Black butter, 196
À la carte method, 141–142 potatoes, 361–365 Blancmange, 1026
À la meunière, 638 poultry, 546–558 Blanch-and chill, 279, 280

RI
Albufera sauce, 184 vegetables, 336–342 Blanching, 151–152, 164, 479
Al dente, 275 yeast dough products, 925–926 Blanquette, 517, 518

TE
Allemande sauce, 184, 189 Baking ammonia, 917 Blenders, 52
All-purpose potatoes, 353 Baking blind, 996 Blending method, 954
Allumette, 145–147 Baking powders, 917 Blitz puff pastry, 1007
Altitude adjustments, cakes, 960–961 Baking soda, 113 Blond roux, 179
Amaranth, 385
Amino acids, 819
Balanced diets, 102–108
Balancing menus, 69
MA Blue-fleshed potatoes, 354
Blue-skinned, white-fleshed potatoes, 354
Anaerobic bacteria, 17 Balsamic vinegar, 669 Boar, 489
Angel food method, 954 Barbecuing, 119 Boilers, 46, 536, 537
Anisakiasis, 22 meat, 426–429 Boiling:
D
Anthocyanins, 277 quality, 428 oil, 117, 120
Anthoxanthins, 277 Bar cookies, 981 potatoes, 355–357
TE

Antibiotics, 461–462 Barding, 478 vegetables, 312–326

Antipasto, 754 Barley, 385 Bolognese sauce, 409
Appetizers, 745. See also Hors d’oeuvre Bases: Bombes, 1035
GH

Appetizer salads, 688 canapés, 747 Bones:

Apples for pies, 1002 stocks, 172–173 blanching, 164
AP (as purchased) weight, 78 Basic grind, 849 in meat, 464–467
Arborio rice, 383 Basting, 559 in stocks, 160, 167
Arrowroot, 181, 184 eggs, 780 Boning chicken, 557
RI

Artisan/artisanal cheeses, 806 meat, 422 Bordelaise sauce, 182, 507

Aspic, 861–864 poultry, 548 Botulism, 19
PY

Aspic jelly, 861–864 Batch cooking, 279, 280 Bouillon, 171, 232, 648
Aspic molds, 877 Bâtonnet, 145–147 Boulanger, M., 2
Aspic powder, 862 Batters, 155–156 Bound salads, 704–709
As served (AS), 91 cakes, 957–965 Bouquet garni, 162
CO

Associazione Verace Pizza Napoletana, 743 drop, 944 Bow tie pasta, 402
Au jus, 203 pour, 944 Brains, 485–486
Au sec reduction, 183 Bavarians, 1028–1030 Braising, 120, 447–454
Automatic fryers, 47 Bean curd, 821 fish, 626, 632–637
Avant-garde cuisine, 123–124 Bean paste, 822 meat, 523–530
Beans, 374–376. See also specific kinds of beans poultry, 585–590
Bacillus cereus gastroenteritis, 20 baked, New England, 378 quality, 449
Bacon, 795 Frijoles de la Olla (Mexican Pinto Beans), 378 sausages, 852
Bacteria, 16–17 frijoles refritos, 378 vegetables, 332–335
Bacterial diseases, 19–21 Bean thread noodles, 403 Bran, 383
Bacterial growth, 17–21 Béarnaise sauce, 199–201 Breading, 154–155
Bagged cookies, 980 Béchamel sauce, 186–187 Bread(s), 936–937
Bain-marie, 53 Beef: crumbs, 181
Baked beans, 378 aging, 460–461 flour, 910
Baked custard, 1021, 1024–1025 casings, 847 formulas, 928–931
Baked eggs, 781 cooking methods, 468, 477–478 quick, 943–949
Baked puddings, 1027 cuts, 463–465, 468 Breakfast, 773–795
Bakeshop production, 903–919 fabricating, 471–472 cereals, 794
baker’s percentages, 905–906 grades, 460 eggs, 774–789

1061
1062 SUBJECT INDEX

Breakfast: (cont.) Cappuccino, 813 Cold dishes:

French toast, 792–794 Caramelization, 112–113 presentation, 860–861
pancakes and waffles, 790–792 Carbohydrates, 99, 101, 113–114, 458 sanitation and storage, 860
sausage, 795 Carême, Marie-Antoine, 2–3 Cold foods:
Breakfast cooks, 10 Carotenoids, 278 presentation, 898–901
Breve, 813 Carpaccio, fish, 661 storage equipment, 53
Brine cures, 841, 842 Carryover cooking, 481 Cold smoking, 842
Brines, 153–154 Carving meats, 467 Collagen, 459
Brioche, 939 Casseroles, 549 Collagen casing, 848
Broiler cook, 9 Caul, 487 Colloid, 208
Broilers, 46 Cellophane noodles, 403 Combination steamer oven, 45
Broiling, 119, 430–432 Center, cooking to, 118 Combi oven, 45
fish, 632–637 Centi-, 80 Commercial dried pasta, 400, 401
meat, 507–511 Cephalopods, 610, 615 Common meringues, 1012
poultry, 559–565 Cereals, 388, 794. See also Grains Compartment steaming, 654. See also Steaming
quality, 431 Certified pork, 846 Complementary protein, 100, 819
sausages, 852 Chai, 814 Complete protein, 100, 819
vegetables, 342–344 Chamber vacuum packer, 52 Composed salads, 713–719
Broths, 160, 205, 232, 234–235 Charcuterie, 839 Compound butters, 196
Brown butter, 185 Charcutier, 839 Concasser, 144
Brown eggs, 774. See also Eggs Charcutière, 93 Conchiglie, 402
Browning, 448 Chasoba noodles, 402 Condensed milk, 799
Brown roux, 179 Château potatoes, 149 Condiments, 120. See also Seasoning
Brown sauces, 185, 191–192 Cheese, 801–810 Conduction, 115
Brown stocks, 160, 163, 166–168, 184 composition, 801–802 Confectioner’s sugar, 913
Brunoise, 145–147 cooking with, 807–810 Confits, 590
Bruschetta, 755 Roquefort, 669 Connective tissues, 114, 160, 459, 477, 535
Buffet arrangement, 898–899 storage and service, 807 Consommé, 232, 236–239
Buffet-style service, 746 varieties, 803–807 Contaminated foods, 16, 24
Bulgur wheat, 384 Chef de cuisine, 9 Convection, 115
Burr mixers, 52 Chefs, 6–10, 9 Convection ovens, 44–46
Butchering meat, 467 Chemical hazards, 24 Convection steamers, 48
Butler-style service, 746 Chemical leaveners, 916–917 Convenience foods, 156–157
Butter, 800–801 Chicken, 424, 536, 537. See also Poultry Conventional ovens, 44
clarified, 195, 196, 880 boning, 557 Conversion factors, 82, 83
compound, 196 cutting methods, 542–545 Converted rice, 383
flavored, 748 free-range, 534, 538 Conveyor ovens, 44
on sandwiches, 727 organic, 534 Cooked fruit method, 998, 999
sauces, 185, 195–198 stock, 160, 166 Cooked juice method, 998, 999
in sauces, 183 tandoori, 563 Cookies, 977–989
unsalted, 800 velouté sauces, 188–189 baking, 982, 983–989
Buttercream, 966, 967 Chiffonade, 150 cooling, 982
Butterfat, 798 Chiffon method, 954 mixing, 979
Buttermilk, 799 Chiffon pies, 996, 1004 panning, 982
Chiffons, 1028 types, 980–982
Cabbage, 297–299 Chilling, 279, 280 Cooking, defined, 112
Café au lait, 813 Chinese noodles, 402 Cooking methods, 118–125
Cake flour, 910 Chlorophyll, 277 avant-garde cuisine, 123–124
Cakes, 952–965 Cholesterol, 100, 102 dry-heat methods, 118, 119–120
altitude adjustments, 960–961 Chop, 144, 148 microwave, 120–121
angel food method, 954, 955, 956 Chowders, 232, 259–260 moist-heat methods, 120
baking, 959–960 Chukasoba noodles, 402 sous vide cooking, 121–123
batters, 957–965 Chutneys, 206–207 Cooking times, 116–117
chiffon method, 954, 955, 956–957 Clams, 611–612 Cooks, 9–10
cooling, 959–960 Clam sauce, 409 Cooktops, 43
creaming, 953, 961–962 Clarification, 236 Cooling, 29–30
faults, 960 Clarified butter, 195, 196, 880 cakes, 959–960
foaming method, 954–955, 964–965 Class A, B, C, and K fires, 37 cookies, 982
icing, 966–974 Classical garnish, 889 yeast dough products, 926
prepared mixes, 957 Cleaning equipment, 31–32 Coral, 618
scaling, 957–959 Clearmeat, 236 Corn, 384
two-stage method, 954, 963 Clear soups, 232, 234–235, 243–244 Cornstarch, 181
types, 952 Clostridium perfringens, 20 Cornstarch pudding, 1026
Calamari, 615 Club sandwiches, 729 Corrective action, 35
Calories, 98 Coagulation, 114, 236, 458, 776 Cost control, 70
Camphylobacteriosis, 20 Cockles, 612 Coupes, 1035
Canapés, 746–750 Cocktails, 750–751 Courses, 65–67
Cantonese, 402 Cocotte potatoes, 149 Court bouillon, 648
Capons, 536, 537 Coffee, 810–813 Couscous, 403
 SUBJECT INDEX 1063

Crabs, 620–622 Dishwashing procedures, 31–32 hot food holding, 53

Crayfish, 622 Disposable gloves, 26 immersion blenders, 52
Cream cheese, 748 Ditalini, 402 knives, 57–59
Creaming, 917 Dividing dough, 925 limitations, 70
cakes, 961–962 Doneness, 480–482, 540. See also Temperatures measuring devices, 56–57
cookies, 979 Double-acting baking powders, 917 mixers, 49–50
Cream pies, 996, 1004 Double-crème cheese, 802 ovens, 43–44
Cream puddings, 1026 Dough, pie, 992–995 pots, pans, and containers, 54–56
Cream(s), 798–799, 1021–1024 Dough arm/hook, 50 processing, 49–53
reductions, 206 Dressings, 591–592, 668–677 rangetops, 43
in sauces, 183, 184 Dried whole milk, 799 rotisseries, 47
Cream soups, 244–250 Drop batters, 944 salamanders, 46
Crème anglaise, 1021, 1022 Dropped cookies, 980 sanitation, 42
Crème fraîche, 799 Dry aging, 461 sausage(s), 848–849
Crêpes, 760 Dry cures, 841 slicers, 51
Critical control points (CCPs), 34 Dry food storage, 27 steam cookers, 48–49
Cross-contamination, 19, 21, 24, 26, 29, 34 Dry-heat methods, 118, 119–120 steam-jacketed kettles, 48
Crudités, 750 Dry rub, 153 tilting skillets, 48
Crumb crusts, 994 Ducks, 536, 537, 590 vertical cutter/mixer (VCM), 51
Crustaceans, 610 Dumplings, 415–417 Escabeche, 635
Crystallization, 1018 Escherichia coli, 18
Cuisson, 443 Éclair paste, 1009–1011 Escofler, Georges-Auguste, 3
Curdling, 245, 777, 789, 799 E. coli, 19 Espagnole, 191–192
Cured sausage, 845 Egg pastas, 400, 406–407 Espresso, 813
Curing foods, 840–842 Egg rolls, 764 Essential amino acids, 819
Curries, 216 Eggs: Essential fatty acids, 100
Custards, 789 baking, 915 Étuver, 653
baked custard, 1021, 1024–1025 breakfast, 774–789 Evaporated milk, 799
pies, 1002–1004 cooking, 776–789 Evaporation, 115
Cutting loss, 89 omelets, 783–785 Exchange groups, 106–107
Cutting techniques, 144–151 pan-frying, 780 Executive chefs, 9
Cycle menu, 64 poaching, 779 Expresso, 813
Cyclosporiasis, 22 quality, 775 Extended meal service, 141–142
sanitation, 776 Extracts, 918
Dairy, 797–810 scrambling, 782–783
butter, 800–801 simmering, 778 Fabricated cuts, 463, 467, 471–476
cheese, 801–810 size, 775 Facultative bacteria, 18
cream, 798–799 substitutes, 776 Farmstead cheese, 806
fermented milk and cream products, 799 vegetarian diets, 822 Farm-to-table, 6
milk, 798 Egg whites, 774 Farro, 384, 399
milk products with water removed, 799 Egg yolks, 181–182, 669, 774 Fat fish, 607
problems with, 799–800 Elastin, 459 Fat(s), 99–101
vegetarian diets, 822 Elbow macaroni, 402 baking, 911–912
whipping cream, 800 Emincer, 144 forcemeat, 865
Dal, 376 Empty calories, 98 roasting, 422
Dark meat, 534–535 Emu, 539 in roux, 178
Dashi, 171 Emulsified dressings, 673–676 Fatty acids, 100
Decaffeinated coffee, 812 Emulsified grind, 849 Fermentation, 915, 924
Deci-, 80 Emulsified shortening, 912 Fermière, 145, 147
Deep-fried sandwiches, 729 Emulsions, 125–127, 199, 226, 918 Fettuccine, 402
Deep fryers, 47–48 Endosperm, 383 Fiber, 99, 113, 274
Deep-frying, 120, 438–439 En papillote, 653, 656 Fillings:
fish, 644–647 Entremetier, 9 cakes, 972
potatoes, 365–368 Enzymatic browning, 283 pies, 998–1004
poultry, 567, 570 EP (edible portion) weight, 78 sandwiches, 727–728
preparation for, 154–157 Equipment, 42–49 Fin fish, 595. See also Fish
vegetables, 345–349 blenders, 52 market forms and fabrication, 603–606
Deglazing, 183, 439 boilers, 46 quality, 608
Demi-glace, 184, 193 cleaning, 31–32 varieties and characteristics, 596–603
Denatured proteins, 114 cold food storage, 53 Fingerling potatoes, 354
Desserts: convection ovens, 44–46 Fires, types of, 37
frozen, 1033–1035 conventional ovens, 44 Fish:
fruit, 1014–1015 deep fryers, 47–48 baking, 626–631
sauces, 1018–1020 development of, 2, 4 barbecuing, 426–429
soufflés, 1029 food cutters, 50–51 basting, 422
Dessert salads, 689 food processors, 51–52 braising, 447–454, 626
Dessert syrup, 1018 griddles, 47 broiling, 430–432, 632–637
Dice, 145–149, 148 grills, 46–47 cooking, 625–665
Dips, 751–753 hand tools, 59–61 deep-frying, 438–439, 644–647
1064 SUBJECT INDEX

Fish: (cont.) pâté(s), 868–872 Granité, 1033

evaluating and storing, 607–609 quality, 866 Gras-double, 487
filleting, 604–606 straight, 865–867 Grass-fed livestock, 462
freshwater, 602–603 terrines, 868–872 Gravies, 186, 203, 204, 422, 425. See also Sauces
fumet, 169 types, 865 Green meat, 461
grilling, 430–432 Forgione, Larry, 5 Greens, 679–681, 692–694. See also Salad
handling and cooking, 606–609 Four-hour rule, 26 Griddles, 47
mirepoix, 422 Four parts of a salad, 689 Griddling, 119
pan-frying, 436–437, 638–640 Free-range chickens, 534, 538 Grillardin, 9
poaching, 440–442, 648–652 Freezers, 53 Grilled sandwiches, 729
raw seafood, 661–665 Freezer storage, 27 Grilling, 119, 430–432
removal of viscera (drawn), 608 French fries, 365–366 poultry, 559–565
roasting, 420–425 French omelets, 784 quality, 431
saltwater, 596–602 French-style ice cream, 1033 sausages, 852
sautéing, 432–436, 638–640 French toast, 792–794 vegetables, 342–344
seasoning, 420–421 “Fresh” (menu term), 71 Grills, 46–47
shallow-poaching, 443–446 Fresh sausage, 845 Grinding:
simmering, 440–442, 648–652 Freshwater fish, 602–603 forcemeat, 866
sous vide cooking, 452 Fresh yeast, 916 sausages, 849–851
steaming, 446–447, 653–660 Fricassée, 523, 585, 586 Grits, 397
temperatures, 421–422 Frittata, 785 Grosse pièce, 900
truite au bleu, 648 Frozen desserts, 1033–1035 Gross profit, 88
velouté sauces, 188–189 Frozen yogurt, 1033 Ground nuts, 181
Fish carpaccio, 661 Fruit desserts, 1014–1015 Guinea fowl, 538
Fish stocks, 160, 163, 168–169 Fruit pies, 996, 998
Fish tartare, 661 Fruits, 679, 682–688 Half-and-half, 799
Flaky pie dough, 993 Fruit salads, 709–713 Ham, 166, 795
Flat icings, 968 Fryers, 536, 537 Hand tools, 59–61
Flavonoids, 277 Fudge icings, 969 Hand washing, 26
Flavored milk, 798 Full slip, 684 Hard-cooked eggs, 778. See also Eggs
Flavored oils, 207–208 Fumet, 168, 169 Hard meringues, 1012
Flavoring, 129, 918 Fungi, 23 Hard rolls, 936–937
Flavor profile, building, 127–136 Fusilli, 402 Hare, 489–490
Flaxseeds, 385 Fusion cuisine, 7 Haricot beans, 374, 375
Flours, 907–908, 909–911 Hazard Analysis Critical Control Point (HACCP)
dredging with, 155 Galantines, 873–874 system, 16, 33–35, 123
in roux, 178–181 Game, 168, 484–491. See also Meat Hazards, 16, 34. See also Food hazards
as thickening agents, 176–177 Game birds, 533 Hearts, 486
Flow of food, 34 Ganache, 971 Heat:
Foam, eggs, 777 Garde manager, 9, 859 doneness, 116–117
Foam icings, 968 Garnishes, 748, 865, 889 effects on food, 112–115
Foaming method, 917, 954–955, 964–965 Gastrique, 191 management, 115–118
Foie gras, preparing, 881 Geese, 536, 537, 590 Heat transfer, 115–116
Foie gras terrines, 881, 883 Gelatin, 160, 720–722 Hens, 536, 537
Folding dough, 924 Gelatinization, 113 Hepatitis A, 21
Fondant, 966 Gemelli, 402 Herbal teas, 814
Fond lié, 184, 192 Genetic engineering, 4 Herbs, 130–136, 162
Food allergies, 4 Germ, 383 Hidden costs, 92
Food cost: Giardiasis, 22 High-density lipoprotein (HDL), 102
control, 72–74 Glace de poisson, 172 Holding ovens, 44
percentage, 87 Glace de viande, 172 Holding temperature, 140
Food cutters, 50–51 Glace de volaille, 172 Hollandaise sauce, 199–201
Food Danger Zone, 17, 30, 140, 842 Glazes, 172, 971 “Homemade” (menu term), 71
Food grinders, 50 Gluten, 907–908, 944 Hominy, 384
Food handling and preparation, 29–30 Gourd family, 283–285 Homogenized milk, 798
Food hazards, 16–24 Grading: Hormones, 461–462
allergens, 24 eggs, 775 Hors d’oeuvre, 745–771
chemical and physical hazards, 24 meats, 460 amuse bouche, 756
pathogens, 16–23 Grains, 382–399 antipasto, 754
Food intolerances, 4, 24 cooking, 386–399 bruschetta, 755
Food presentation, 887–901 corn, 384 canapés, 746–750
cold foods, 898–901 rice, 383–384 caviar, 755–756
hot foods, 888–897 salads, 695–703 cocktails, 750–751
Food processors, 51–52 simmering, 386 dips, 751–753
Food safety, 4, 16–24, 25–35. See also Sanitation storing and handling, 385–386 garnishes, 748
Food service industry, 1–13 types, 382–385 relishes, 750–751
Food storage, 26–28 vegetarian diets, 821 service, 746
Forcemeat(s), 864–874 wheat, 384 tapas, 755
galantines, 873–874 Gram, 80 Hot foods:
mousseline, 875–876 Grande Cuisine, 3 food presentation, 888–897
 SUBJECT INDEX 1065

holding, 28 Lag phase, 18 portion control, 79

holding equipment, 53 Lamb: units of measure, 80
Hot smoking, 842 aging, 460–461 Measuring devices, 56–57
Hydrocolloid, 208 cooking methods, 469, 477–478 Meat(s):
cuts, 463, 466, 469 barbecuing, 426–429
Icebox cookies, 981 fabricating, 471–474 basting, 422
Ice cream, 1033 grades, 460 braising, 447–454, 523–530
Iced coffee, 813 stuffing, carving, 497 breakfast, 794–795
Ice milk, 1033 Laminated doughs, 922, 932–935 broiling, 430–432, 507–511
Ices, 1033 Langoustines, 618 composition and structure, 458–459
Icing cakes, 966–974 Langoustinos, 618 cooking and handling, 476–483
Idaho potatoes, 353. See also Potatoes Larding, 478 cuts of, 462–470
Immersion blenders, 52 Lasagne, 402 deep-frying, 438–439
Incomplete proteins, 819 Latte, 813 doneness, 480–482
Infections, 17 La Varenne, François de, 4 fabricating, 471–476
Infrared, 116 Layer cakes, 973 forcemeat, 865
Ingredients, 5–6 Leading sauces, 176, 184 grilling, 430–432
bakeshop production, 907, 909–918 Leafy greens, 299–300 mirepoix, 422
calculating weight of, 906 Lean dough, 922 pan-broiling, 507–511
for curing foods, 840–841 Lean fish, 607 pan-frying, 436–437, 512–516
forcemeat, 866 Leavening agents, 915–917 poaching, 440–442, 517–523
measurement, 78–79 Leftovers, 161 pot roast, 448
pie doughs, 992 Legumes, 374–382 quality, 459–462
in roux, 178 cooking, 376–382 roasting, 420–425, 494–506
salad, 678–688 salads, 695–703 sandwiches, 727–728
salad dressings, 668–669 types, 374–376 sautéing, 432–436, 512–516
sausage(s), 846–847 vegetarian diets, 821 seasoning, 420–421
for stocks, 160–163 Lentils, 374, 380 selection, 470
vegetarian diets, 820–822 Lettuce, 679. See also Salad shallow-poaching, 443–446
volatile, 129 Liaison, 181–182 simmering, 440–442, 517–523
Insect control, 32–33 Light cream, 799 sous vide cooking, 517–523
Insoluble fiber, 99 Light meat, 534–535 specification, 471
Inspection, 608 Limiting amino acid, 818 steaming, 446–447, 517–523
Instant coffee, 812 Line cooks, 10 in stock, 160
Instant couscous, 403 Lipids, 100 storing, 483
Instant dry yeast, 916 Liquids: temperatures, 421–422
Instant starches, 181, 998 baking, 914 variety, 484–491
Instructional recipes, 76–77 sauces, 184 Medici, Caterina de, 3
Integral sauce, 203 Listeriosis, 20 Melted butter, 195
International cuisine, 6, 7 Liter, 80 Menus. See also Recipes
Intestinal cryptosporidiosis, 22 Liver, 484 building, 65–71
Intoxications, 17 forcemeat, 865, 867 food cost control, 72–74
Inventory management, 72–73 terrines, 882 forms and functions, 64–66
Irradiation, 4, 471 Lobsters, 616–618 kitchen math, 82–93
Italian meringues, 1012 Low-density lipoprotein (LDL), 102 measurement, 78–81
Italian-style pastas, 400–402 Low-fat milk, 798 Meringue glacée, 1013
Low-heat cooking, 476 Meringues, 1012–1013
Jerk, 564 Lozenge, 145–147 Mesophiles, 18
Julienne, 145–147 Meter, 80
Jus, 203, 205, 209, 422 Macaroni, 400 Metric system, 80–81
Jus lié, 191, 192 Macchiato, 813 Meunière butter, 196
Maillard reaction, 114 Mexican Pinto Beans, 378
Kamut, 385 Main-course salads, 689 Microwave, 116, 120–121
Kasha, 385, 399 Major minerals, 102 Milk, 810
Ketone bodies, 99 Management: fat, 798
Ketosis, 99 heat, 115–118 ice, 1033
Kidneys, 484–485 inventory, 72–73 soy, 821
Kilo-, 80 Manicotti, 402 Millet, 385
Kitchen capabilities, menu and, 69–70 Marbling, 458 Milli-, 80
Kitchen math, 82–93 Margarine, 800–801. See also Butter Mince, 144
Kitchen organization, 8–13 Marinating, 152–153, 559 Minerals, 102
professional opportunities, 11 Matignon, 558 Minimum internal cooking temperature, 29–30
skills levels, 10–11 Maturity, 534 Minute steaks, 507
standards of professionalism, 11–13 Mayonnaise, 673, 674, 675 Mirepox, 161
stations, 8–9 Meals, 909–911 Mise en place, 139–157
Knives, 57–59, 143–151. See also Cutting techniques Mealy pie dough, 993 handling convenience foods, 156–157
Kosher meats, 462 Measurement, 78–81, 85 hors d’oeuvre, 749
bakeshop production, 904–905 knife use, 143–151
Lacto-ovo-vegetarians, 818 ingredients, 78–79 planning and organizing production, 140–142
Lacto-vegetarians, 818 Metric system, 80–81 preliminary cooking and flavoring, 151–154
1066 SUBJECT INDEX

Mise en place: (cont.) Overhead infrared lamps, 53 Philadelphia-style ice cream, 1033
preparation for frying, 154–157 Over medium, 780 Physical contamination, 24
salad, 691–722 Overrun, 1033 Physical hazards, 24
Miso, 822 Ovo-vegetarians, 818 Phytochemicals, 102
Mixers, 49–50 Oxtails, 486 Pickled vegetables, 678
Mixing: Oysters, 610–611 Pies:
cookies, 979 apples for, 1002
pie doughs, 993 Paddle, 50 baking, 996–997
Mocha, 813 Pan-broiling, 119, 507–511 cream, 1004
Modified straight dough method, 922, 923 Pancakes, 790–792 custard or soft fillings, 1002–1004
Moist baking fish, 626 Pan-frying, 119, 436–437 doughs, 992–995
Moist-heat methods, 118, 120 eggs, 780 fillings, 998–1004
Molded cookies, 981 fish, 638–640 soggy bottoms, 996
Molecular gastronomy, 7, 123, 208–209, 238 meat, 512–516 Pigments, 276
Mole poblano, 583 potatoes, 369–371 Pilaf, 389, 390. See also Rice
Mollusks, 610 poultry, 566–569 Pinto beans, 378
Monounsaturated fats, 99 sausages, 852 Pizzas, 729
Monter au beurre, 183 vegetables, 327–332 Plant toxins, 23
Mops, 428 Pan gravies, 186, 203, 204, 422, 425 Plating hot foods, 888–897
Mother sauces, 176, 184 Panino, 730 Poaching, 120, 440–442
Moulard, 536 Panko, 154 eggs, 779
Mousseline forcemeat, 875–876 Pan loaves, 938 fish, 648–652
Mousses, 877–888, 1028 Panning: meat, 517–523
Muffin method, 944, 945, 946 cakes, 957–959 poultry, 576
Multidecker sandwiches, 729 cookies, 982 shallow-poaching, 443–446
Muscle fibers, 458–459 Pan-steaming, 312 Pods, 285–287
Mushrooms, 304–305, 507 Parasites, 22–23 Poêlés, 549, 558
Mussels, 612–614 Parboiled rice, 383 Point, Fernand, 5
Parcooking, 151–152 Poissonier, 9
Nappé, 176 Parfaits, 1035 Polenta, 384, 396–397
National soups, 261–270 Parisienne, 149 Polyunsaturated fats, 99
Natural casings, 847 Par stock, 72 Pork:
Net profit, 88 Partridges, 538 aging, 460–461
New England Baked Beans, 378 Pastas: certified, 846
New potatoes, 353 cooking, 404–414 cooking methods, 470, 477–478
Nitrosamines, 840 egg, 406–407 cuts, 468, 470
Noisette, 149 Italian-style, 400–402 doneness, 481
Nonfat milk, 798 noodles, 402–403 fabricating, 474–476
Nontilt kettles, 48 salads, 695–703 grades, 460
Noodles, 402–403 Pasteurized milk, 798 yield grades, 460
Norovirus, 21 Pastries: Portion control, 79, 85
Nouvelle cuisine, 5 éclair paste, 1009–1011 Portion-controlled cuts, 464
Nutrient density, 98 meringues, 1012–1013 Portion cost, 92, 93
Nutrition, 97–108, 818–820 puff, 1005–1009 Potatoes, 351–371
Nuts in vegetarian diets, 821 Pastry cream, 1021, 1022–1024 baking, 361–365
Pastry flour, 910 boiling and steaming, 355–357
Oats, 385 Pâte à choux, 1009–1011 château, 149
Oblique cuts, 147 Pâte à pâté, 868 cocotte, 149
Oil-and-vinegar dressings, 670–672 Pâté de campagne, 866 deep-frying, 365–368
Oils in salad dressings, 668 Pâté en croûte, 868, 869 duchesse, 358–360
Old dough, 924 Pâté(s), 868–872 French fries, 365–366
Omega-3 fatty acids, 100 Pathogens, 16–23 purées, 358–360
Omelets, 783–785 bacteria, 16–17 quality, 354
One-stage cooling method, 29 bacterial diseases, 19–21 sautéing and pan-frying, 369–371
One-stage method, cookies, 979 bacterial growth, 17–21 storing and handling, 354
Onions, 294–296 fungi, 23 types, 352–353
in stock, 162 parasites, 22–23 varieties, 353–354
Open-faced sandwiches, 729 viruses, 21 Potentially hazardous foods, 18
“Organic” (menu term), 71 Pâtissier, 9 Pot roast, 448
Organic chicken, 534 Paysanne, 145–147 Pots, pans, and containers, 54–56
Organic vegetables, 282 Peach Melba, 1035 Poultry, 533–545
Orzo, 402 Pear Belle Hélène, 1035 baking, 546–558
Osmotolerant yeast, 916 Peas, 374, 380 barbecuing, 426–429
Ostrich, 539 Peeling, 150 basting, 422
Ovens, 43–44 Penne, 402 braising, 447–454, 585–590
convection, 44–46 Pepe bucato, 402 broiling, 430–432, 559–565
conventional, 44 Personal hygiene, 25–26 classification and market forms, 536–539
Oven spring, 925 Pesco-vegetarians, 818 composition and structure, 534–535
Over easy, 780 PH, bacteria and, 17 deep-frying, 438–439, 567, 570
Over hard, 780 Pheasants, 538 doneness, 540
 SUBJECT INDEX 1067

dressings, 591–592 Receiving food, 27 gelatin, 720–722

forcemeat, 867 Recipes: greens, 678, 692–694
grilling, 430–432, 559–565 cooking with judgment, 77–78 ingredients, 678–688
inspection and grading, 535–536 instructional, 76–77 mise en place, 691–722
mirepoix, 422 limitations, 74 presentation, 688–691
pan-frying, 436–437, 566–569 standardized, 75–76 quality, 691
poaching, 440–442, 576 Red sauces, 185 structure of, 689–690
poêlés, 549, 558 Red-skinned potatoes, 353 types, 688–689
roasting, 420–425, 546–558 Reduction(s), 172, 209 vegetables, 695–703
sandwiches, 727–728 au sec, 183 Salamanders, 46
sautéing, 432–436, 566, 571–575 cream, 206 Salmonella, 20
seasoning, 420–421 lamb, 209 Salsas, 206–207, 507
shallow-poaching, 443–446 sauces, 182 Salt:
simmering, 440–442, 576–584 Reel ovens, 44 baking with, 917
smoke-roasting, 549 Refreshing, 312 starchy vegetables and, 355
steaming, 446–447 Refrigerator storage, 28 water, 312
storing, 540 Regular shortening, 911 Saltwater fish, 596–602
temperatures, 421–422 Reheating procedures, 30 Samosas, 769, 770
trussing, 541 Relishes, 206–207, 507, 750–751 Sandwiches, 725–743
Pour batters, 944 Remouillage, 171 breads, 726–727
Poussin, 536, 538 Rice, 383–384, 662 fillings, 727–728
Prague Powder #2, 841 Rice noodles, 403 production, 730–743
Pregelatinized starches, 181 Rigatoni, 402 spreads, 727
Preservation techniques, 4 Rillettes, 882 types, 729–730
Pressureless steamers, 48 Ripening (cheese), 802 Sanitation, 15–39
Pressure steamers, 48 Risotto, 389, 392–393. See also Rice cleaning equipment, 31–32
Pressure fryers, 47 Roasters, 536, 537 cold dishes, 860
Primal cuts, 463 Roasting, 119, 420–425 eggs, 776
Primary flavors, 127 fats, 422 equipment, 42
Prix fixe menu, 65 meat, 494–506 food handling and preparation, 29–30
Processed vegetables, 306–308 mirepoix, 422 food storage, 26–28
Professionalism, standards of, 11–13 poultry, 546–558 Hazard Analysis Critical Control Point (HACCP)
Professional opportunities, 11 quality, 423 system, 33–35
Profit, 88 Rock Cornish game hens, 536, 537 personal hygiene, 25–26
Progressive grinding, 849 Rock lobsters, 618–619 rodent and insect control, 32–33
Proofing dough, 925 Rock shrimp, 618 Saturated fats, 99
Proteins, 100, 114, 679 Rodent control, 32–33 Sauce(s), 159, 174–229
textured vegetable protein (TVP), 822 Rolled cookies, 980 béarnaise, 199–201
in vegetarian diets, 818–819 Rolled-in doughs, 922, 940–941 béchamel, 186–187
Psychrophiles, 18 Roll-in ovens, 44 Bolognese, 409
Puddings, 1026–1027 Rolls: bordelaise, 182, 507
Puff pastries, 1005–1009 formulas, 928–931 brown, 185, 191–192
Pullman loaves, 726 hard, 936–937 butter, 185, 195–198
Pumpernickel, 910 soft roll doughs, 937–938 butter in, 183
Punching dough, 924 Rondelle, 145–147 clam, 409
Purées, 205–206 Roots, 291–294 cream in, 183, 184
potatoes, 358–360 Roquefort cheese, 669 defined, 176
soups, 232, 251–256 Rotisseries, 47, 420 desserts, 1018–1020
vegetable, 401 Rôtisseur, 9 egg yolks, 181–182
vegetables, 181, 314 Rotavirus gastroenteritis, 21 emulsions in, 199
Purple-fleshed potatoes, 354 Rounding off numbers, 81 hollandaise, 199–201
Roux, 177, 178–181 liaison, 181–182
Quail, 538 Royal icing, 971 for meats, 507
Quatre épices, 847 Rubbed dough method, 945, 993 molecular gastronomy, 208–209
Quiches, 789 Rubs, 428, 429, 559 mushrooms, 507
Quick breads, 943–949 Russet potatoes, 353 quality of, 202
gluten, 944 Rye blend, 910 reduction, 182
mixing, 944–946 Rye flour, 910 roux for, 178–181
types, 944 seasoning, 183
Quinoa, 395 Sachet d’épices, 162 small, 184–186, 188, 190, 193, 195, 202
Safety, 15–39. See also Food safety; Workplace safety thickening agents, 176–177
Rabbit, 489 Salad dressings, 668–677 tomato, 194, 195
Radiation, 116 emulsified dressings, 673–676 velouté, 188–189
Raft, 236 ingredients, 668–669 white, 184, 185
Rangetops, 43 oil-and-vinegar dressings, 670–672 Saucier, 9
Ratites, 539 Salad(s), 176 Sausage(s), 125, 845–857
Ravier, 900 arranging, 690 breakfast, 795
Raw milk, 798 bound, 704–709 casings, 847–848
Raw seafood, 661–665 composed, 713–719 cooking, 851–852
Reach-in, 53 fruit, 709–713 equipment, 848–849
1068 SUBJECT INDEX

Sausage(s): (cont.) fish, 648–652 Station chefs, 9

grinding, 849–851 grains, 386 Steaks, 507. See also Meat(s)
ingredients, 846–847 meat, 517–523 Steam cookers, 48–49
types, 845–846 poultry, 576–584 Steaming, 120, 446–447
Sautéing, 119, 432–436 sausages, 852 couscous, 403
fish, 638–640 stewing, 442 fish, 653–660
meat, 512–516 Simple cold sandwiches, 729 meat, 517–523
potatoes, 369–371 Simple syrup, 1018 potatoes, 355–357
poultry, 566, 571–575 Single-acting baking powders, 917 vegetables, 312–326
quality, 439 Skills, professional, 10–11 Steam-jacketed kettles, 48
sausages, 852 Skim milk, 798 Steam tables, 53
vegetables, 327–332 Slicers, 50, 51 Stelline, 402
Scales, 56 Slow Food movement, 5 Stems, 301–303
Scaling: Slurry, 177 Stewing, 120, 442, 448, 517, 523
cakes, 957–959 Small sauces, 184–186, 188, 190, 193, 195, 202 Stick blenders, 52
dough, 924, 925 Smoked sausage, 845, 851 Sticks, rice, 403
Scallops, 614 Smoke point, 114 Stir-frying, 435, 512
Scampi, 618, 637 Smoke-roasting poultry, 549 Stocks, 159–173
Scorching milk, 800 Smoking foods, 842–845 blanching bones, 164
Scrambling eggs, 782–783 Soba noodles, 402 bones in, 160, 167
Scraps, 161 Sodium nitrate (NaNO3), 840 brown, 160, 163, 166–168
Seafood, 623. See also Fish Sodium nitrite (NaNO2), 840 chicken, 166
raw, 661–665 Soft meringues, 1012 convenience bases, 172–173
sautéing, 439 Soft pies, 996 fish, 160, 163, 168–169
sous vide cooking, 452 Soft roll doughs, 937–938 game, 168
toxins, 23 Solids (as starches), 181 glazes, 172
Sealing meats, 479 Soluble fiber, 99 ham, 166
Seasoning, 129–134 Somen noodles, 402 ingredients for, 160–163
braising, 448 Sorbets, 1033 remouillage, 171
broiling, 430–431 Soufflés, 787, 1029 turkey, 166
meat, 420–421 Soups, 232–270 vegetable, 161, 162–163, 170
poultry, 548 bisques, 232, 257–259 white, 160, 163–166
salad dressings, 669 chowders, 232, 259–260 Storage:
sauces, 183 clear, 232, 234–235, 243–244 cold dishes, 860
sausages, 846–847 consommé, 232, 236–239 fish, 607–609
Seeds, 285–287, 821 cream, 232, 244–250 frozen desserts, 1034
Semolina, 400 molecular gastronomy, 238 grains, 385–386
Septicemia, 21 purées, 251–256 meat(s), 483
Set meal service, 141 service of, 233–234 potatoes, 354
Seviche, 661 specialty and national, 261–270 poultry, 540
Shallow-poaching, 443–446, 648. See also Poaching thickened, 244–250 yeast dough products, 926–927
Sheet cakes, 973, 974 vegetable, 232, 240–243 Stovetops:
Sheet cookies, 982 Sour cream, 799 controlling heat on, 117–118
Shellfish, 595, 610. See also Fish; Seafood Sous chefs, 9 steaming, 653 (See also Steaming)
cephalopods, 610, 615 Sous vide cooking, 7, 121–123, 452–454, Straight dough method, 922, 923
clams, 611–612 517–523, 660 Straight forcemeat(s), 865–867
cooking, 625–665 Soy products, 821–822 Strength of acidity, 669
crabs, 620–622 Spaghetti, 402 Streptococcal (strep) infection, 20
crayfish, 622 Spaghettini, 402 Strong flours, 907
lobsters, 616–618 Specialty cheeses, 806 Stuffings, 591–592
mussels, 612–614 Specialty soups, 261–270 Submersion poaching, 517–523, 648.
oysters, 610–611 Spelt, 384 See also Poaching
raw seafood, 661–665 Spices, 130–136, 162, 918 Sucrose, 912, 913
rock lobsters, 618–619 Sponge method, 922, 923, 954–955, 979 Sugars, 99, 113
scallops, 614 Spreads: baking, 912–914
shrimp, 619–620 canapés, 748 cooking, 1018–1019
Shells, egg, 774 sandwiches, 727 gastrique, 191
Sherbets, 1033 Squab, 538 Sulfur, eggs, 777
Shigellosis, 20 Squid, cleaning, 615 Sundaes, 1035
Shocking, 312 Staling, 909 Sunny side up, 780
Shoots, 301–303 Stalks, 301–303 Supporting flavors, 127
Short dough, 994 Standard Breading Procedure, 154 Suprême breast, 545
Shortening, 907, 911 Standard deep fryers, 47 Suprême sauce, 184, 189
Short-order cooks, 10 Standardized recipes, 75–76 Surimi, 623
Shred, 144 Staphylococcal food poisoning (staph), 19 Sushi, 661, 662, 663. See also Fish
Shredders, 50 Starches, 99, 113, 114, 909–911 Sustainable agriculture, 6
Shrimp, 618, 619–620 for pie fillings, 998 Sweetbreads, 485
Silverskin, 471, 472, 475 as thickeners, 177 Sweet dough products, 939–940
Simmering, 120, 440–442 vegetables, 678 Swiss meringues, 1012
eggs, 778 Static menu, 64 Syrups, 1018–1020
 SUBJECT INDEX 1069

Table d’hôte menu, 64 Udon noodles, 402 Vermicelli, rice, 403

Tagines, 521 Ultra-high-temperature (UHT) pasteurization, 798 Vertical cutter/mixer (VCM), 51
Taillevent (Guillaume Tirel), 4 Ultra-pasteurized milk, 798 Vibrio gastroenteritis, 21
Tandoori chicken, 563 Umami, 127 Vinaigrettes, 670–672, 673
Tapas, 755 Univalves, 610 Vinegars, 669, 670–672
Tasting menu, 65 Unsalted butter, 800 Viruses, 21
TCS foods, 18 Vitamins, 100
Tea sandwiches, 729 Variety meats, 484–491 Volatile ingredients, 129
Technologies, 3–4, 7 Veal:
Tempeh, 822 aging, 460–461 Waffles, 790–792
Temperatures. See also Heat cooking methods, 469, 477–478 Walk-in, 53
bacteria and, 18 cuts, 466, 469 Water, 102, 312
broiling, 430 doneness, 481 Water activity (aw), 17
doneness, 116–117 fabricating, 475 Water ices, 1033
food storage, 28 grades, 460 Waters, Alice, 5
holding, 140 Vegan diet, 818 Waxy maize, 181
meat, 421–422 Vegetable purées, 181, 401 Waxy potatoes, 352
minimum internal cooking, 29–30 Vegetables, 273–308. See also Salad; Weak flours, 907
pie doughs, 992 specific vegetables Well mixing method, 946
poultry, 549 baking, 336–342 Wet aging, 461
sous vide cooking, 452 boiling, 312–326 Wheat, 384
Temporary emulsions, 126 braising, 332–335 Whipping cream, 798, 800
Tempura, 647 broiling, 342–344 White beans, Bretonne style, 377
Tender-fruited vegetables, 288–290 cabbage, 297–299 White Pekin duck, 536
Terrines, 868–872, 875–876, 877–880, classifying, 283 White roux, 179
881–882 color changes, 276–278 White sauces, 184, 185
Textured vegetable protein (TVP), 822 cooking rules for, 279 Whites. egg, 774
Thawing procedures, 27 deep-frying, 345–349 White stocks, 160, 163–166
Thermophiles, 18 doneness, 275 Whitewash, 181
Thickened soups, 244–250, 245 evaluating, 283 White wine sauce, 184, 190
Thickening agents, 176–177, 450 flavor changes, 275–276 Whole milk, 798
flours (See Flours) gourd family, 283–285 Whole wheat flour, 910
fond lié, 184 grilling, 342–344 Wild duck, 539
3-2-1 dough, 993 handling, 281–305 Wild rice, 384
3D printing, 7 leafy greens, 299–300 Winterized oil, 668
Tilting brazier, 48 mushrooms, 304–305 Wire whip, 50
Tilting fry pan, 48 nutrient loss, 278 Working chef, 9
Tilting skillets, 48 onions, 294–296 Workplace safety, 36–38
Tilt kettles, 48 organic, 282 Wraps, 729
Tinted curing mix (TCM), 841 pan-frying, 327–332
Toast, 747 processed, 306–308 Yeast, 915, 916
Tofu, 821 purées, 314 Yeast dough products, 921–941
Tomalley, 618 quality standards, 279–281 bread and roll formulas, 928–931
Tomato sauces, 194, 195 raw, 678 laminated doughs, 932–935
Tongues, 486 roots and tubers, 291–294 makeup techniques, 936–941
Tournant, 9 salad, 695–703 mixing, 922–923
Tourné, 145, 148 sautéing, 327–332 steps in, 923–927
Toxin-mediated infections, 17 seeds and pods, 285–287 types, 922
Toxoplasmosis, 22 shoots, stalks, and stems, 301–303 Yellow-fleshed potatoes, 353
Trace minerals, 102 steaming, 312–326 Yersiniosis, 21
Trans fats, 99, 102 tender-fruited, 288–290 Yield:
Trichinosis, 22 texture changes, 274–276 calculating, 88
Tripe, 487 Vegetable soup, 232, 240–243 converting, 83–85
Triple-crème cheese, 802 Vegetable stocks, 161, 162–163, 170 Yield grading, 460
Triticale, 385 Vegetarian diets, 817–837 Yield test, 89
Truite au bleu, 648 menus for, 820–837 Yogurt, 799, 1033
Tubers, 291–294 nutrition, 818–820 Yolks. See Egg yolks
Tunneling, 944 types, 818 Young dough, 924
Turkeys, 166, 536, 537 Velouté sauces, 188–189
Two-stage cooling method, 29 Venison, 488–489 Zest, citrus, 151
Two-stage method (cakes), 963 Verjus, 669 Ziti, 402