Culinary Arts

Culinary Fundamentals

Knowledge for the Domestic Chef

Table of Contents

Introduction	The Kitchen Brigade	Recipes
Food br> Safety and Sanitation
Kitchen Equipment
Cookware	Utensils	Knives
Appliances
Cooking
Nutrition	Cookware	Flour
Cookware	Gelling Agents	Flavors and Flavorings
Dairy	Eggs	Mise en Place
Stocks and Sauces	Soups	Beverages
Meat
Principles of Cooking Meat
Beef
Veal
Lamb
Pork
Poultry
Game
Fish and Shellfish
Vegetables and Such
Vegetables
Potatoes
Grains
Pasta
Dumplings
Garde Manger
Salads and Salad Dressings
Fruits
Charcuterie
Sandwiches
Hors D’Oeuvere and Canapés
The Bake Shop
Bakeshop
Leavening Agents
Quick Breads
Yeast Breads
Dessert
Pies
Chocolate and Cocoa
Pastries
Cookies
Cakes and Frostings
Custards and Creams
Frozen Deserts
Dessert Sauces |
Synergy
Menus
Healthy Cooking
Breakfast
Dinner
Formal Dining
Plate Presentation
Buffet Presentation
Bibliography
Appendices
References

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Historical Background

Skills

Methods(remove?)

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