WAYNE GISSLEN is the author of the bestselling Professional Cooking and Professional Baking, published by Wiley. A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food and beverage consultant.

Read how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundation:https://www.jamesbeard.org/stories/patron-wayne-gisslen-on-cookbooks-as-textbooks-and-james-beards-legacy Patron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy | James Beard Foundation

• Preface xivAcknowledgments xviiAbout CulinarE-Companion xxi1 THE FOOD-SERVICE INDUSTRY 1A HISTORY OF MODERN FOOD SERVICE 2THE ORGANIZATION OF MODERN KITCHENS 102 SANITATION AND SAFETY 17FOOD HAZARDS 183 TOOLS AND EQUIPMENT 45COOKING EQUIPMENT 46PROCESSING, HOLDING, AND STORAGE EQUIPMENT 53POTS, PANS, AND CONTAINERS 58MEASURING DEVICES, HAND TOOLS, AND SMALL EQUIPMENT 604 MENUS, RECIPES, AND COST MANAGEMENT 67MENUS 68RECIPES 79MEASUREMENT 83KITCHEN MATH 875 NUTRITION 101NUTRIENTS 102BALANCED DIETS AND MENUS 1066 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 115HEAT AND FOOD 116HEAT MANAGEMENT 119COOKING METHODS 122EMULSIONS 130BUILDING FLAVOR 1317 MISE EN PLACE 145PLANNING AND ORGANIZING PRODUCTION 146OTHER MISE EN PLACE TASKS 1578 STOCKS 165INGREDIENTS 166PROCEDURES 170REDUCTIONS AND GLAZES 1799 SAUCES 183SAUCE STRUCTURE 184SAUCE FAMILIES 192SAUCE PRODUCTION 19410 SOUPS 241UNDERSTANDING SOUPS 242CLEAR SOUPS 244THICKENED SOUPS 25411 UNDERSTANDING VEGETABLES 283CONTROLLING CHANGES DURING COOKING 284GENERAL COOKING AND QUALITY FACTORS 289HANDLING FRESH VEGETABLES 291HANDLING PROCESSED VEGETABLES 31612 COOKING VEGETABLES 321BOILING AND STEAMING 322SAUTÉING AND PAN-FRYING 337BRAISING 342BAKING 346BROILING AND GRILLING 352DEEP-FRYING 35513 POTATOES 361UNDERSTANDING POTATOES 362COOKING POTATOES 36514 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES 383DRIED LEGUMES 384GRAINS 392PASTA, NOODLES, AND DUMPLINGS 41015 COOKING METHODS FOR MEAT, POULTRY, AND FISH 429ROASTING AND BAKING 430BARBECUING 436BROILING AND GRILLING 440SAUTÉING 442PAN-FRYING 446DEEP-FRYING 448SIMMERING AND SUBMERSION POACHING 450SHALLOW POACHING 453STEAMING 456BRAISING 457SOUS VIDE COOKING 46216 UNDERSTANDINGMEATS AND GAME 467COMPOSITION AND STRUCTURE 468BASIC QUALITY FACTORS 469THE BASIC CUTS 472MEAT SELECTION, FABRICATION, AND STORAGE 480COOKING AND HANDLING MEATS 486VARIETY MEATS, GAME, AND SPECIALTY MEATS 49417 COOKING MEATS AND GAME 503ROASTING, BAKING, AND BARBECUING 504BROILING, GRILLING, AND PAN-BROILING 517SAUTÉING AND PAN-Frying 522SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE 527BRAISING 53318 UNDERSTANDING POULTRY AND GAME BIRDS 543IDENTIFICATION 544HANDLING AND COOKING 55019 COOKING POULTRY AND GAME BIRDS 557ROASTING AND BAKING 558BROILING AND GRILLING 569SAUTÉING, PAN-FRYING, AND DEEP-FRYING 576SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE 586BRAISING 595DRESSINGS AND STUFFINGS 60120 UNDERSTANDING FISH AND SHELLFISH 605FIN FISH: VARIETIES, MARKET FORMS, AND FABRICATION 606SHELLFISH: MOLLUSKS AND CEPHALOPODS 620SHELLFISH: CRUSTACEANS AND OTHER SEAFOOD 62621 COOKING FISH AND SHELLFISH 635BAKING 636BROILING AND GRILLING 642SAUTÉING AND PAN-FRYING 648DEEP-FRYING 654POACHING AND SIMMERING 658STEAMING, SOUS VIDE, AND MIXED COOKING TECHNIQUES 663SEAFOOD SERVED RAW 67122 SALAD DRESSINGS AND SALADS 677SALAD DRESSINGS 678SALAD INGREDIENTS 688SALAD PRESENTATION 698PROCEDURES AND RECIPES 70123 SANDWICHES 735SANDWICH COMPONENTS 736PREPARING SANDWICHES 73924 HORS D'OEUVRES 755SERVING HORS D'OEUVRES 756CANAPÉS 756COCKTAILS AND RELISHES 760DIPS 761MISCELLANEOUS HORS D'OEUVRES 76425 BREAKFAST PREPARATION 783EGGS 784BREAKFAST BREADS, CEREALS, AND MEATS 80026 DAIRY AND BEVERAGES 807MILK, CREAM, AND BUTTER 808CHEESE 811COFFEE AND TEA 82027 COOKING FOR VEGETARIAN AND OTHER SPECIAL DIETS 827UNDERSTANDING VEGETARIAN DIETS 828MENUS FOR VEGETARIAN DIETS 830OTHER SPECIAL DIETS 83628 SAUSAGES AND CURED FOODS 853CURING AND SMOKING 854SAUSAGES 85929 PÂTÉS, TERRINES, AND OTHER COLD FOODS 873THE HANDLING AND SERVICE OF COLD DISHES 874ASPIC 875SPECIAL FORCEMEAT DISHES 878TERRINES BASED ON MOUSSELINES OR GELATIN 889FOIE GRAS, LIVER TERRINES, AND RILLETTES 89530 FOOD PRESENTATION 901HOT FOOD PRESENTATION 902COLD FOOD PRESENTATION AND BUFFET SERVICE 91231 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS 917FORMULAS AND MEASUREMENT 918MIXING, BAKING, AND STORING PROCESSES 921INGREDIENTS 924HANDLING AND BAKING CAKE BATTERS 971ICING PRODUCTION AND APPLICATION 98032 YEAST PRODUCTS 935YEAST DOUGH PRODUCTION 936LAMINATED DOUGHS 946MAKEUP TECHNIQUES 95033 QUICK BREADS 957MIXING AND PRODUCTION METHODS 95834 CAKES AND ICINGS 965MIXING PROCEDURES 966PANNING, BAKING, AND COOLING 99635 COOKIES 991COOKIE CHARACTERISTICS AND THEIR CAUSES 992MIXING METHODS 993TYPES AND MAKEUP METHODS 99436 PIES AND PASTRIES 1005PIE DOUGHS 1006ASSEMBLING AND BAKING PIES 1010PIE FILLINGS 1012PASTRIES, MERINGUES, AND FRUIT DESSERTS 101937 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES 1031SYRUPS AND DESSERT SAUCES 1032BASIC CUSTARDS AND CREAMS 1035PUDDINGS 1040BAVARIANS, CHIFFONS, MOUSSES, AND SOUFFLÉS 1042FROZEN DESSERTS 1047APPENDIX 1 Metric Conversion Factors 1050APPENDIX 2 Standard Can Sizes 1050APPENDIX 3 Approximate Weight-Volume Equivalents of Dry Foods 1051APPENDIX 4 Kitchen Math Exercises: Metric Versions 1052APPENDIX 5 Eggs and Safety 1054APPENDIX 6 Kosher Foods 1054APPENDIX 7 Halal Foods 1055BIBLIOGRAPHY 1056GLOSSARY AND COOKING VOCABULARY 1058SUBJECT INDEX 1077RECIPE INDEX 1085

WAYNE GISSLEN is the author of the bestselling Professional Cooking and Professional Baking, published by Wiley. A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food and beverage consultant.

Read how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundation:https://www.jamesbeard.org/stories/patron-wayne-gisslen-on-cookbooks-as-textbooks-and-james-beards-legacy Patron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy | James Beard Foundation

• Preface xivAcknowledgments xviiAbout CulinarE-Companion xxi1 THE FOOD-SERVICE INDUSTRY 1A HISTORY OF MODERN FOOD SERVICE 2THE ORGANIZATION OF MODERN KITCHENS 102 SANITATION AND SAFETY 17FOOD HAZARDS 183 TOOLS AND EQUIPMENT 45COOKING EQUIPMENT 46PROCESSING, HOLDING, AND STORAGE EQUIPMENT 53POTS, PANS, AND CONTAINERS 58MEASURING DEVICES, HAND TOOLS, AND SMALL EQUIPMENT 604 MENUS, RECIPES, AND COST MANAGEMENT 67MENUS 68RECIPES 79MEASUREMENT 83KITCHEN MATH 875 NUTRITION 101NUTRIENTS 102BALANCED DIETS AND MENUS 1066 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 115HEAT AND FOOD 116HEAT MANAGEMENT 119COOKING METHODS 122EMULSIONS 130BUILDING FLAVOR 1317 MISE EN PLACE 145PLANNING AND ORGANIZING PRODUCTION 146OTHER MISE EN PLACE TASKS 1578 STOCKS 165INGREDIENTS 166PROCEDURES 170REDUCTIONS AND GLAZES 1799 SAUCES 183SAUCE STRUCTURE 184SAUCE FAMILIES 192SAUCE PRODUCTION 19410 SOUPS 241UNDERSTANDING SOUPS 242CLEAR SOUPS 244THICKENED SOUPS 25411 UNDERSTANDING VEGETABLES 283CONTROLLING CHANGES DURING COOKING 284GENERAL COOKING AND QUALITY FACTORS 289HANDLING FRESH VEGETABLES 291HANDLING PROCESSED VEGETABLES 31612 COOKING VEGETABLES 321BOILING AND STEAMING 322SAUTÉING AND PAN-FRYING 337BRAISING 342BAKING 346BROILING AND GRILLING 352DEEP-FRYING 35513 POTATOES 361UNDERSTANDING POTATOES 362COOKING POTATOES 36514 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES 383DRIED LEGUMES 384GRAINS 392PASTA, NOODLES, AND DUMPLINGS 41015 COOKING METHODS FOR MEAT, POULTRY, AND FISH 429ROASTING AND BAKING 430BARBECUING 436BROILING AND GRILLING 440SAUTÉING 442PAN-FRYING 446DEEP-FRYING 448SIMMERING AND SUBMERSION POACHING 450SHALLOW POACHING 453STEAMING 456BRAISING 457SOUS VIDE COOKING 46216 UNDERSTANDINGMEATS AND GAME 467COMPOSITION AND STRUCTURE 468BASIC QUALITY FACTORS 469THE BASIC CUTS 472MEAT SELECTION, FABRICATION, AND STORAGE 480COOKING AND HANDLING MEATS 486VARIETY MEATS, GAME, AND SPECIALTY MEATS 49417 COOKING MEATS AND GAME 503ROASTING, BAKING, AND BARBECUING 504BROILING, GRILLING, AND PAN-BROILING 517SAUTÉING AND PAN-Frying 522SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE 527BRAISING 53318 UNDERSTANDING POULTRY AND GAME BIRDS 543IDENTIFICATION 544HANDLING AND COOKING 55019 COOKING POULTRY AND GAME BIRDS 557ROASTING AND BAKING 558BROILING AND GRILLING 569SAUTÉING, PAN-FRYING, AND DEEP-FRYING 576SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE 586BRAISING 595DRESSINGS AND STUFFINGS 60120 UNDERSTANDING FISH AND SHELLFISH 605FIN FISH: VARIETIES, MARKET FORMS, AND FABRICATION 606SHELLFISH: MOLLUSKS AND CEPHALOPODS 620SHELLFISH: CRUSTACEANS AND OTHER SEAFOOD 62621 COOKING FISH AND SHELLFISH 635BAKING 636BROILING AND GRILLING 642SAUTÉING AND PAN-FRYING 648DEEP-FRYING 654POACHING AND SIMMERING 658STEAMING, SOUS VIDE, AND MIXED COOKING TECHNIQUES 663SEAFOOD SERVED RAW 67122 SALAD DRESSINGS AND SALADS 677SALAD DRESSINGS 678SALAD INGREDIENTS 688SALAD PRESENTATION 698PROCEDURES AND RECIPES 70123 SANDWICHES 735SANDWICH COMPONENTS 736PREPARING SANDWICHES 73924 HORS D'OEUVRES 755SERVING HORS D'OEUVRES 756CANAPÉS 756COCKTAILS AND RELISHES 760DIPS 761MISCELLANEOUS HORS D'OEUVRES 76425 BREAKFAST PREPARATION 783EGGS 784BREAKFAST BREADS, CEREALS, AND MEATS 80026 DAIRY AND BEVERAGES 807MILK, CREAM, AND BUTTER 808CHEESE 811COFFEE AND TEA 82027 COOKING FOR VEGETARIAN AND OTHER SPECIAL DIETS 827UNDERSTANDING VEGETARIAN DIETS 828MENUS FOR VEGETARIAN DIETS 830OTHER SPECIAL DIETS 83628 SAUSAGES AND CURED FOODS 853CURING AND SMOKING 854SAUSAGES 85929 PÂTÉS, TERRINES, AND OTHER COLD FOODS 873THE HANDLING AND SERVICE OF COLD DISHES 874ASPIC 875SPECIAL FORCEMEAT DISHES 878TERRINES BASED ON MOUSSELINES OR GELATIN 889FOIE GRAS, LIVER TERRINES, AND RILLETTES 89530 FOOD PRESENTATION 901HOT FOOD PRESENTATION 902COLD FOOD PRESENTATION AND BUFFET SERVICE 91231 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS 917FORMULAS AND MEASUREMENT 918MIXING, BAKING, AND STORING PROCESSES 921INGREDIENTS 924HANDLING AND BAKING CAKE BATTERS 971ICING PRODUCTION AND APPLICATION 98032 YEAST PRODUCTS 935YEAST DOUGH PRODUCTION 936LAMINATED DOUGHS 946MAKEUP TECHNIQUES 95033 QUICK BREADS 957MIXING AND PRODUCTION METHODS 95834 CAKES AND ICINGS 965MIXING PROCEDURES 966PANNING, BAKING, AND COOLING 99635 COOKIES 991COOKIE CHARACTERISTICS AND THEIR CAUSES 992MIXING METHODS 993TYPES AND MAKEUP METHODS 99436 PIES AND PASTRIES 1005PIE DOUGHS 1006ASSEMBLING AND BAKING PIES 1010PIE FILLINGS 1012PASTRIES, MERINGUES, AND FRUIT DESSERTS 101937 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES 1031SYRUPS AND DESSERT SAUCES 1032BASIC CUSTARDS AND CREAMS 1035PUDDINGS 1040BAVARIANS, CHIFFONS, MOUSSES, AND SOUFFLÉS 1042FROZEN DESSERTS 1047APPENDIX 1 Metric Conversion Factors 1050APPENDIX 2 Standard Can Sizes 1050APPENDIX 3 Approximate Weight-Volume Equivalents of Dry Foods 1051APPENDIX 4 Kitchen Math Exercises: Metric Versions 1052APPENDIX 5 Eggs and Safety 1054APPENDIX 6 Kosher Foods 1054APPENDIX 7 Halal Foods 1055BIBLIOGRAPHY 1056GLOSSARY AND COOKING VOCABULARY 1058SUBJECT INDEX 1077RECIPE INDEX 1085

WAYNE GISSLEN is the author of the bestselling Professional Cooking and Professional Baking, published by Wiley. A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food and beverage consultant.

Read how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundation:https://www.jamesbeard.org/stories/patron-wayne-gisslen-on-cookbooks-as-textbooks-and-james-beards-legacy Patron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy | James Beard Foundation

• Preface xivAcknowledgments xviiAbout CulinarE-Companion xxi1 THE FOOD-SERVICE INDUSTRY 1A HISTORY OF MODERN FOOD SERVICE 2THE ORGANIZATION OF MODERN KITCHENS 102 SANITATION AND SAFETY 17FOOD HAZARDS 183 TOOLS AND EQUIPMENT 45COOKING EQUIPMENT 46PROCESSING, HOLDING, AND STORAGE EQUIPMENT 53POTS, PANS, AND CONTAINERS 58MEASURING DEVICES, HAND TOOLS, AND SMALL EQUIPMENT 604 MENUS, RECIPES, AND COST MANAGEMENT 67MENUS 68RECIPES 79MEASUREMENT 83KITCHEN MATH 875 NUTRITION 101NUTRIENTS 102BALANCED DIETS AND MENUS 1066 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 115HEAT AND FOOD 116HEAT MANAGEMENT 119COOKING METHODS 122EMULSIONS 130BUILDING FLAVOR 1317 MISE EN PLACE 145PLANNING AND ORGANIZING PRODUCTION 146OTHER MISE EN PLACE TASKS 1578 STOCKS 165INGREDIENTS 166PROCEDURES 170REDUCTIONS AND GLAZES 1799 SAUCES 183SAUCE STRUCTURE 184SAUCE FAMILIES 192SAUCE PRODUCTION 19410 SOUPS 241UNDERSTANDING SOUPS 242CLEAR SOUPS 244THICKENED SOUPS 25411 UNDERSTANDING VEGETABLES 283CONTROLLING CHANGES DURING COOKING 284GENERAL COOKING AND QUALITY FACTORS 289HANDLING FRESH VEGETABLES 291HANDLING PROCESSED VEGETABLES 31612 COOKING VEGETABLES 321BOILING AND STEAMING 322SAUTÉING AND PAN-FRYING 337BRAISING 342BAKING 346BROILING AND GRILLING 352DEEP-FRYING 35513 POTATOES 361UNDERSTANDING POTATOES 362COOKING POTATOES 36514 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES 383DRIED LEGUMES 384GRAINS 392PASTA, NOODLES, AND DUMPLINGS 41015 COOKING METHODS FOR MEAT, POULTRY, AND FISH 429ROASTING AND BAKING 430BARBECUING 436BROILING AND GRILLING 440SAUTÉING 442PAN-FRYING 446DEEP-FRYING 448SIMMERING AND SUBMERSION POACHING 450SHALLOW POACHING 453STEAMING 456BRAISING 457SOUS VIDE COOKING 46216 UNDERSTANDINGMEATS AND GAME 467COMPOSITION AND STRUCTURE 468BASIC QUALITY FACTORS 469THE BASIC CUTS 472MEAT SELECTION, FABRICATION, AND STORAGE 480COOKING AND HANDLING MEATS 486VARIETY MEATS, GAME, AND SPECIALTY MEATS 49417 COOKING MEATS AND GAME 503ROASTING, BAKING, AND BARBECUING 504BROILING, GRILLING, AND PAN-BROILING 517SAUTÉING AND PAN-Frying 522SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE 527BRAISING 53318 UNDERSTANDING POULTRY AND GAME BIRDS 543IDENTIFICATION 544HANDLING AND COOKING 55019 COOKING POULTRY AND GAME BIRDS 557ROASTING AND BAKING 558BROILING AND GRILLING 569SAUTÉING, PAN-FRYING, AND DEEP-FRYING 576SIMMERING, SUBMERSION POACHING, STEAMING, AND SOUS VIDE 586BRAISING 595DRESSINGS AND STUFFINGS 60120 UNDERSTANDING FISH AND SHELLFISH 605FIN FISH: VARIETIES, MARKET FORMS, AND FABRICATION 606SHELLFISH: MOLLUSKS AND CEPHALOPODS 620SHELLFISH: CRUSTACEANS AND OTHER SEAFOOD 62621 COOKING FISH AND SHELLFISH 635BAKING 636BROILING AND GRILLING 642SAUTÉING AND PAN-FRYING 648DEEP-FRYING 654POACHING AND SIMMERING 658STEAMING, SOUS VIDE, AND MIXED COOKING TECHNIQUES 663SEAFOOD SERVED RAW 67122 SALAD DRESSINGS AND SALADS 677SALAD DRESSINGS 678SALAD INGREDIENTS 688SALAD PRESENTATION 698PROCEDURES AND RECIPES 70123 SANDWICHES 735SANDWICH COMPONENTS 736PREPARING SANDWICHES 73924 HORS D'OEUVRES 755SERVING HORS D'OEUVRES 756CANAPÉS 756COCKTAILS AND RELISHES 760DIPS 761MISCELLANEOUS HORS D'OEUVRES 76425 BREAKFAST PREPARATION 783EGGS 784BREAKFAST BREADS, CEREALS, AND MEATS 80026 DAIRY AND BEVERAGES 807MILK, CREAM, AND BUTTER 808CHEESE 811COFFEE AND TEA 82027 COOKING FOR VEGETARIAN AND OTHER SPECIAL DIETS 827UNDERSTANDING VEGETARIAN DIETS 828MENUS FOR VEGETARIAN DIETS 830OTHER SPECIAL DIETS 83628 SAUSAGES AND CURED FOODS 853CURING AND SMOKING 854SAUSAGES 85929 PÂTÉS, TERRINES, AND OTHER COLD FOODS 873THE HANDLING AND SERVICE OF COLD DISHES 874ASPIC 875SPECIAL FORCEMEAT DISHES 878TERRINES BASED ON MOUSSELINES OR GELATIN 889FOIE GRAS, LIVER TERRINES, AND RILLETTES 89530 FOOD PRESENTATION 901HOT FOOD PRESENTATION 902COLD FOOD PRESENTATION AND BUFFET SERVICE 91231 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS 917FORMULAS AND MEASUREMENT 918MIXING, BAKING, AND STORING PROCESSES 921INGREDIENTS 924HANDLING AND BAKING CAKE BATTERS 971ICING PRODUCTION AND APPLICATION 98032 YEAST PRODUCTS 935YEAST DOUGH PRODUCTION 936LAMINATED DOUGHS 946MAKEUP TECHNIQUES 95033 QUICK BREADS 957MIXING AND PRODUCTION METHODS 95834 CAKES AND ICINGS 965MIXING PROCEDURES 966PANNING, BAKING, AND COOLING 99635 COOKIES 991COOKIE CHARACTERISTICS AND THEIR CAUSES 992MIXING METHODS 993TYPES AND MAKEUP METHODS 99436 PIES AND PASTRIES 1005PIE DOUGHS 1006ASSEMBLING AND BAKING PIES 1010PIE FILLINGS 1012PASTRIES, MERINGUES, AND FRUIT DESSERTS 101937 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES 1031SYRUPS AND DESSERT SAUCES 1032BASIC CUSTARDS AND CREAMS 1035PUDDINGS 1040BAVARIANS, CHIFFONS, MOUSSES, AND SOUFFLÉS 1042FROZEN DESSERTS 1047APPENDIX 1 Metric Conversion Factors 1050APPENDIX 2 Standard Can Sizes 1050APPENDIX 3 Approximate Weight-Volume Equivalents of Dry Foods 1051APPENDIX 4 Kitchen Math Exercises: Metric Versions 1052APPENDIX 5 Eggs and Safety 1054APPENDIX 6 Kosher Foods 1054APPENDIX 7 Halal Foods 1055BIBLIOGRAPHY 1056GLOSSARY AND COOKING VOCABULARY 1058SUBJECT INDEX 1077RECIPE INDEX 1085