professional cook
flashcards
Decks in class (36)
# Cards
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chapter 1: The Food-Service Industry27
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chapter 2: Sanitation And Safety28
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chapter 3: Tools And Equipment0
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chapter 4: Menus, Recipes, And Cost Managment34
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chapter 5: Nutrition13
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chapter 6: Basic Principles Of Cooking And Food Science45
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chapter 7: Mise En Place32
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chapter 8: Stock And Sauces35
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chapter 9: Soup0
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chapter 10: Understanding Vegetables0
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chapter 11: Cooking Vegetables0
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chapter 12: Potatoes0
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chapter 13: Legumes, Grains, Pasta, And Other Starches0
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chapter 14: Cooking Methods For Meat, Poultry, And Fish0
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chapter 15: Understanding Meats And Game0
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chapter 16: Cooking Meats And Game0
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chapter 17: Understanding Poultry And Game Birds0
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chapter 18: Cooking Poultry And Game Birds0
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chapter 19: Understanding Fish And Shellfish0
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chapter 20: Cooking Fish And Shellfish0
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chapter 21: Salad Dressings And Salads0
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chapter 22: Sandwiches0
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chapter 23: Hors D'Oeuvres0
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chapter 24: Breakfast Preraration0
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chapter 25: Dairy And Beverages0
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chapter 26: Cooking For Vegetarian Diets0
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chapter 27: Sausages And Cured Foods0
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chapter 28: Pates, Terrines, And Other Cold Foods0
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chapter 29: Food Presentation0
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chapter 30: Bakeshop Production: Basic Principles And Ingredients0
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chapter 31: Yeast Poducts0
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chapter 32: Quick Breads0
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chapter 33: Cakes And Icings0
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chapter 34: Cookies0
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chapter 35: Pies And Pastries0
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chapter 36: Creams, Custards, Puddings, Frozen Desserts, And Sauces0
