Exploring Professional Cooking

copyright 1976
ISBN# 87002-161-3

Preface
Acknowledgments
Chapter 1 -- Cooking for fun and profit
Chapter 2 -- Beginning jobs in food service
Chapter 3 -- The professional cook plans munus
Chapter 4 -- The professional Cook controls cost
Chapter 5 -- Professional cook respects equipment
Chapter 6 -- The Professional cook practices sanitation and safety
Chapter 7 -- A professional cook standardizes
Chapter 8 -- Organization -- the key to food production
Chapter 9 -- The salad station
Part one -- Salads and Salad Dressings
Part two -- Sandwiches
Chapter 10 -- Entree and Vegetable station
Part one -- Meat, Poultry, and seafood
Part two -- Vegetables and Fruit
Chapter 11 -- Fry-Broil Station
Part one -- Sauteeing and Deep-Fat Frying
part two -- Broiling and Grilling
Chapter 12 -- The soup and sauce station
part one -- soups and stocks
part two -- Sauces and gravies
Chapter 13 -- The Bake station
part one -- Breads and Rolls
Part two -- Cakes, Cookies, and Pastries
Chapter 14 -- The service stations
Chapter 14 -- Work experience
Student resources
Index