Chapter 1. Introduction to the profession – <br /> Chapter 2. Menus and recipes – <br /> Chapter 3. The basics of nutrition and food science – <br /> Chapter 4. Food and kitchen safety – <br /> Chapter 5. The Americas – <br /> Chapter 6. Asia<br /> Chapter 7. Europe – <br /> Chapter 8. Equipment identification – <br /> Chapter 9. Meat, poultry, and game identification – <br /> Chapter 10. Fish and shellfish identification – <br /> Chapter 11. Fruit, vegetable, and fresh herb identification – <br /> Chapter 12. Dairy and egg purchasing and identification – <br /> Chapter 13. Dry goods identification – <br /> Chapter 14. Mise en place for stocks, sauces, and soups – <br /> Chapter 15. Stocks – <br /> Chapter 16. Sauces – <br /> Chapter 17. Soups – <br /> Chapter 18. Mise en place for meats, poultry, and fish – <br /> Chapter 19. Fabricating meats, poultry, and fish – <br /> Chapter 20. Grilling and broiling, roasting and baking – <br /> Chapter 21. Sautéing, pan frying, and deep frying – <br /> Chapter 22. Steaming and submersion cooking – <br /> Chapter 23. Braising and stewing – <br /> Chapter 24. Mise en place for vegetables and fresh herbs – <br /> Chapter 25. Cooking vegetables – <br /> Chapter 26. Cooking potatoes – <br /> Chapter 27. Cooking grains and legumes – <br /> Chapter 28. Cooking pasta and dumplings – <br /> Chapter 29. Cooking eggs – <br /> Chapter 30. Salad dressings and salads – <br /> Chapter 31. Sandwiches – <br /> Chapter 32. Hors d´Oeuvre and appetizers – <br /> Chapter 33. Charcuterie and garde manger – <br /> Chapter 34. Baking mise en place – <br /> Chapter 35. Yeast breads – <br /> Chapter 36. Pastry doughs and batters – <br /> Chapter 37. Custards, creams, and mousses – <br /> Chapter 38. Fillings, frostings, and dessert sauces -- <br /> <br />