The French Chef Handbook

KITCHEN HYGIENE AND SAFETY

FOOD HYGIENE AND SAFETY

GENERAL INFORMATION

Professional cutlery
Cookware
Electromechanical equipment
Weighing and measuring
Portion control

BASIC TECHNIQUES

Vegetables
Fruit
Fish and seafood
Eggs
Meat
Poultry

BASIC PREPARATIONS

Stocks
Essential base sauces
Basic preparations, mixtures and stuffings
Cooking techniques
Base doughs
Base creams
Beating egg whites - Meringues
Syrups and boiled sugars
Petits four biscuits

PRACTICAL KITCHEN WORK

Soups
Cold appetisers
Hot appetisers
Eggs
Fish
Shellfish and crustaceans
Meat
Offal
Poultry
Whole dishes
Accompanying garnishes
Desserts
Ice creams, sorbets, sundae and frozen desserts

GUIDANCE SHEET EXAMPLE

LIST OF RECIPE SHEETS

PROFESSIONAL VOCABULARY

BIBLIOGRAPHY