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See also Bavarian cream; Chiffon; Custard; Mousse Pudding recipes, see Recipe Index Quail, 357 Quail recipes, see Recipe Index Quatre pices, 833, 839 Quenelle, 393 Quiche, 799 Quinoa, 620 Rabbit, 283-284, 305, 344 Rabbit recipes, see Recipe Index Radiation, 67 Radicchio, 679 Rangetops, 43-44 Ratites, 357 Ravioli, 641, 645 Recipe, 95-112 baking formulas, 892-895 conversion, 103-107 instructional, 97 standardized, 96-97 uses and limitations, 95-96 Reduction, 158, 165-166 Relish, 187, 192 Remouillage, 157 Rice, 618-619 cooking, 621-628 pilaf, 623, 624, 625 risotto, 623-624, 626-627 wild, 619-620 Rice and grain recipes, see Recipe Index Rice stick, 638, 650 Rillettes, 872, 874-875 Risotto, 623-624, 626-627 Roasting, 70-71 meat, 288-305 poultry, 366-375 Rock lobster, 449-450 Rock shrimp, 450 Rodent control, 32 Rotisseries, 47 Roux, 161-164 Sachet, 152 Safety, 35-38, 42 Salad, 673-732 arrangement and presentation, 684-685 bound, 702-705 composed, 708-716 fruit, 706-707 gelatin, 717-719 green, 687-690 ingredients, 675-684 quantity production, 686 types, 674-675 vegetable, grain, legume, and pasta, 690-701 Salad bar, 719-720 Salad dressing, 685, 720-732 Salad and salad dressing recipes, see Recipe Index Salamanders, 46, 71 Salsa, 187, 191, 199 Salt, 82 in baking, 905 curing, 826 in stock, 151-152 Sandwiches, 735-753 basic ingredients, 736-738 production, 740-752 types, 738-739 Sandwich recipes, see Recipe Index Sanitation, 16-34, 182 and eggs, 788, 1030 for cold foods, 848, 889 and pastry cream, 1008 Sauce, 159-202 Asian, 187, 193-196 b chamel, 168, 171 butter, 177-183 dessert, 1007-1008, 1023-1024 espagnole, 168, 169, 174 families, 167-170 nishing, 166-167 avored oil, 188, 200 fond li , 168, 174 for broiled meat, 307 functions of, 160 hollandaise,168,169,170,180-183 integral, 183 leading, 160, 167-169 small, 168-169 standards of quality for, 170 structure of, 160-161 tomato, 168, 169, 176-177 velout , 168, 169, 172 Sauce recipes, see Recipe Index Sausage, 831-845 breakfast, 805 casings, 834 categories, 831-832 cooking, 837-838 ingredients, 832-833 smoking, 837 Sausage recipes, see Recipe Index Saut ing, 72 sh, 470-477 meat, 313-323 potatoes, 598-601 poultry, 383-398 sausage, 838 vegetables, 556-559 Scale, 56, 99, 893 Scallop, 445 Scallop recipes, see Recipe Index Scaloppine, veal, cutting, 316 Scampi, 450 Scoops, 56, 57 Seasoning, 78-84 broiled meat, 306 for meat, 288 poultry, 366 in salad dressing, 721-722 of sauces, 167 in sausage, 833 vegetables, 579 Seviche, 498, 502 Sherbet, 1021 Shortening, 899-900 Shrimp, 450-451 Shrimp recipes, see Recipe Index Simmering, 68 69 eggs, 790 sh, 482-491 meat, 324-330 poultry, 399-409 sausage, 838 Skillet, tilting, 48 Slicers, 51 Smoke-roasting, 71, 298, 374, 462 Smoking, 828-831, 837 Snails, 454 Solanine, 584 Sorbet, 1021 Souf : dessert, 1014, 1020 frozen, 1021 savory 796-797, 798 Soup, 205-255 bisque, 207,237 broth, 209-210 chowder, 207, 238-240 clear, 206, 209-220 consomm , 206, 210-214 cream, 206, 221-228 low-fat, 207 pur e, 206-207, 229-236 service of, 207-209 specialty and national, 207, 241255 thick, 206-207 vegetarian, 207 Soup recipes, see Recipe Index Spaetzle, 651 Spaghetti, see Pasta Spelt, 620 Spice, 80-84 in baking, 906 in cured foods, 833 in stock, 152 Spreads: for canap s, 758 for sandwiches, 736-737 Squab, 355,356 Squab recipes, see Recipe Index Squid, 446 Staling, 896-897 Standard Breading Procedure, 142-143 Starch: in baking, 899 instant, 165, 899, 984 as nutrient, 119 in pie lling, 984 as thickening agent, 161-165 in vegetables, 5 Steamer, 45, 49 Steaming, 69 sh, 489,492-493 potatoes, 585-591 vegetables, 544-555 Steam kettle, 48-49 Steam table, 53 Stewing, 70, 324 Stir-frying, 313-314, 395, 559 Stock, 150-159 brown or espagnole, 156-157, 168, 174 dashi, 195 sh, 158 ingredients for, 150-153 in sauces, 160 vegetable, 153, 155 white, 154-155 Storage, 26-28, 114 of bread, 736, 914 of butter, 810 of cheese, 816 of convenience foods, 145 of eggs, 787 of sh and seafood, 439-440, 442, 444, 445, 449, 451, 452 of ice cream, 1022 of meat, 284-285 of potatoes, 584 of poultry, 358 of rice, 620 of vegetables, 540 Streusel, 922 Stuf ng and dressing, for poultry, 423424 Sugar: in baking, 900-902 cooking, 1006-1007 as nutrient, 119 Surimi, 454 Sushi, 499, 500-501 Sweetbreads, 277-278, 322, 346 Syrup, cooking, 1006-1007 Taillevent, 6 Tandoori chicken, 381 Tapas, 764-765 Tartare, seafood, 498-499 Tea, 822-823 Tempeh, 660 Temperature, and bacterial growth, 18 Tempering, 165 Tempura, 481 Teriyaki, 396 Terrine, 857-861, 863-869, 871-874 Terrine and p t recipes, see Recipe Index Textured vegetable protein (TVP), 660 Thickening agents, 161-165 Tofu, 659-660, 664, 668.

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