About LeCordon Bleu.
The Food Service Industry.
Sanitation and Safety.
Tools and Equipment.
Basic Cooking Principles.
The Recipe: Its Structure and Its Use.
Mise en Place.
Stock and Sauces.
Understanding Meats and Game.
Cooking Meats and Game.
Understanding Poultry and Game.
Cooking Poultry and Game.
Understanding Fish and Shellfish.
Cooking Fish and Shellfish.
Patatoes and Other Starches.
Salads and Salad Dressings.
Sandwiches and Hors d'Oeuvres.
Breakfast Preparation, Dairy Products, and Coffee and Tea.
Sausages and Cured Foods.
Pates, Terrines, and Other Cold Foods.
Food Presentation and Garnish.
Recipes from International Cuisines.
Bakeshop Production: Basic Principles and Ingredients.
Cakes and Icings.
Pies and Pastries.
Creams, Custards, Puddings, Frozen Desserts, and Sauces.
Appenidx 1: Metric Conversion Factors.
Appendix 2: Standard Can Sizes.
Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods.
Appendix 4: Kitchen Math Exercise--Metric Versions.
Appendix 5: Eggs and Safety.
U.S. - U.K. Cooking Vocabulary.