On Cooking

This is the textbook that I ordered from Amazon.  I am only taking a business class this summer therefore, I will have quite a bit of free time to study up on cooking!

Ch. 1 Professionalism
Ch. 2 Food Safety and Sanitation
Ch. 3 Nutrition
Ch. 4 Menus and Recipes
Ch. 5 Tools and Equipment
Ch. 6 Knife Skills
Ch. 7 Kitchen Staples
Ch. 8 Dairy Products
Ch. 9 Mise en Place
Ch. 10 Principles of Cooking
Ch. 11 Stocks and Sauces
Ch. 12 Soups
Ch. 13 Principles of Meat Cookery
Ch. 14 Beef
Ch. 15 Veal
Ch. 16 Lamb
Ch. 17 Pork
Ch. 18 Poultry
Ch. 19 Game
Ch. 20 Fish and Shellfish
Ch. 21 Eggs and Breakfast
Ch. 22 Vegetables
Ch. 23 Potatoes, Grains and Pasta
Ch. 24 Salads and Salad Dressings
Ch. 25 Fruits
Ch. 26 Sandwiches
Ch. 27 Charcuterie
Ch. 28 Hors D'oeuvre and Canapes
Ch. 29 Principles of the Bakeshop
Ch. 30 Quickbreads
Ch. 31 Yeast Breads
Ch. 32 Pies, Pastries and Cookies
Ch. 33 Cakes and Frostings
Ch. 34 Custards, Creams, Frozen Desserts and Sauces
Ch. 35 Plate Presentation
Ch. 36 Buffet Presentation