CD Adı/Name=Professional cooking

Includes index(921-960 p.)

Includes glossary(901-909 p.)

Includes appendix

Includes bibliography

Includes recipe index(941-960 p.)

2 The Food Service

12 Sanitation and Safety

30 Tools and Equipment

50 Basic Cooking Principles

70 The Recipe: Its Structure and Ites Uses

90 The Manu

108 Mise en Place

124 Stock and Sauces

168 Soups

208 Understanding meats and Game

238 Cooking Meats and Games

296 Understanding Poultry and Game Birds

310 Cooking Poultry and Game Birds

358 Understanding Fish and Shellfish

386 Cooking Fish and Shellfish

428 Understanding Vegetables

454 Cooking Vegetables

484 Potatoes and Other Starches

530 Salads and Salad Dressings

580 Sandwiches and Hors d'Oeuvres

610 Breakfast Preparation Dairy Products and Coffee and Tea

642 Sausages and Cured Foods

664 Pates Terrines and Other Cold Foods

696 Food Presentation and Garnish

716 Recipes From International Cuisines

756 Bakeshop Production Basic Principles and Ingredients

772 Yeast Products

794 Quick Breads

802 Cakes and Icings

826 Cookies

840 Pies and Pastries

868 Creams Custards Puddings Frozen Desserts and Sauces

891 METRIC CONVERSION FACTORS

892 STANDARD CAN SIZES

893 APPROXIMATE WEIGHT VOLUME EQUIVALENTS OF DRY FOODS

894 KITCHEN MATH EXERCISES METRIC VERSIONS

897 EGGS AND SAFETY

899 BIBLIOGRAPHY

901 GLOSSARY

911 U.S, -U.K, COOKING VOCABULARY

913 FRENCH -ENGLISH COOKING VOCABULARY,

921 SUBJECT INDEX

941 RECIPE INDEX