Table of Contents

Part 1 Professionalism

1        Professionalism

2        Food Safety and Sanitation

3        Nutrition

4        Menu Planning and Food Costing

 

Part 2 Preparation

5        Tools and Equipment

6        Knife Skills

7        Flavours and Flavourings

8        Eggs and Dairy Products

 

Part 3 Cooking

9        Principles of Cooking

10      Stocks and Sauces

11      Soups

12      Principles of Meat Cookery

13      Beef

14      Veal

15      Lamb

16      Pork

17      Poultry

18      Game

19      Fish and Shellfish

20      Charcuterie

21      International Flavour Principles

22      Vegetables

23      Potatoes, Grains and Pasta

24      Cooking for Health and Lifestyle

25      Salads and Salad Dressings

26      Fruits

 

Part 4 Baking

27      Principles of the Bakeshop

28      Quick Breads

29      Yeast Breads

30      Pies, Pastries and Cookies

31      Cakes and Frostings

32      Custards, Creams, Frozen Desserts and Dessert Sauces

 

Part 5 Meal Service and Presentation

33      Breakfast and Brunch

34      Appetizers and Sandwiches

35      Beverages

36      Plate Presentation