On Cooking: A Textbook of Culinary Fundamentals, Global Edition

<div class="c-section-headers-number-list_container"> <h3>PART 1: PROFESSIONALISM</h3> <ol> <li>Professionalism</li> <li>Food Safety and Sanitation</li> <li>Nutrition</li> <li>Menus and Recipes</li> </ol> <h3>PART 2: PREPARATION</h3> <ol start="5"> <li>Tools and Equipment</li> <li>Knife Skills</li> <li>Flavors and Flavorings</li> <li>Dairy Products</li> <li>Mise en Place</li> </ol> <h3>PART 3: COOKING</h3> <ol start="10"> <li>Principles of Cooking</li> <li>Stocks and Sauces</li> <li>Soups</li> <li>Principles of Meat Cookery</li> <li>Beef</li> <li>Veal</li> <li>Lamb</li> <li>Pork</li> <li>Poultry</li> <li>Game</li> <li>Fish and Shellfish</li> <li>Eggs and Breakfast</li> <li>Vegetables</li> <li>Potatoes, Grains and Pasta</li> <li>Healthy Cooking and Special Diets</li> </ol> <h3>PART 4: GARDE MANGER</h3> <ol start="25"> <li>Salads and Salad Dressings</li> <li>Fruits</li> <li>Sandwiches</li> <li>Charcuterie</li> <li>Hors d'Oeuvre and Canapés</li> </ol> <h3>PART 5: BAKING</h3> <ol start="30"> <li>Principles of the Bakeshop</li> <li>Quick Breads</li> <li>Yeast Breads</li> <li>Pies, Pastries and Cookies</li> <li>Cakes and Frostings</li> <li>Custards, Creams, Frozen Desserts and Sauces</li> </ol> <h3>PART 6: PRESENTATION</h3> <ol start="36"> <li>Plate Presentation</li> <li>Buffet Presentation</li> </ol> <h3>APPENDICES</h3> <ul> <li>Measurement and Conversion Charts</li> <li>Fresh Locally-grown Produce Availability Chart</li> </ul> </div>