Kitchen basics. Food safety -- Kitchen safety -- Foodservice equipment -- Knives and smallware -- Culinary basics. Using standardized recipes -- Seasonings and flavorings -- Getting ready to cook -- Cooking methods -- Culinary applications. Breakfast foods -- Garde manger -- Sandwiches, appetizers, and hors d'oeuvre -- Fruit and vegetables -- Grains, legumes, and pasta -- Stocks, sauces, and soups -- Fish and shellfish -- Meat and poultry -- Breads and desserts. Yeast breads, rolls, and pastries -- Quick breads -- Desserts -- Culinary management. Working in a restaurant -- Menus -- Nutrition -- The business of a restaurant.