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7 MISE EN PLACE
PLANNING AND ORGANIZING PRODUCTION
USING THE KNIFE
OTHER MISE EN PLACE TASKS
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
8 STOCKS
INGREDIENTS
PROCEDURES
REDUCTIONS AND GLAZES
CONVENIENCE BASES
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
9 SAUCES
SAUCE STRUCTURE
SAUCE FAMILIES
SAUCE PRODUCTION
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
10 SOUPS
UNDERSTANDING SOUPS
CLEAR SOUPS
THICKENED SOUPS
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
11 UNDERSTANDING VEGETABLES
CONTROLLING CHANGES DURING COOKING
GENERAL COOKING AND QUALITY FACTORS
 HANDLING FRESH VEGETABLES
HANDLING PROCESSED VEGETABLES
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
12 COOKING VEGETABLES
BOILING AND STEAMING
SAUTÉING AND PAN-FRYING
BRAISING
BAKING
BROILING AND GRILLING
DEEP-FRYING
QUESTIONS FOR DISCUSSION
13 POTATOES
UNDERSTANDING POTATOES
COOKING POTATOES
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
14 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES
DRIED LEGUMES
GRAINS
PASTA, NOODLES, AND DUMPLINGS
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
15 COOKING METHODS FOR MEAT, POULTRY, AND FISH
ROASTING AND BAKING
BARBECUING
BROILING AND GRILLING
SAUTÉING
 PAN-FRYING
DEEP-FRYING
SIMMERING AND SUBMERSION POACHING
SHALLOW POACHING
STEAMING
BRAISING
SOUS VIDE COOKING
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
16 UNDERSTANDING MEATS AND GAME
COMPOSITION AND STRUCTURE
BASIC QUALITY FACTORS
THE BASIC CUTS
MEAT SELECTION, FABRICATION, AND STORAGE
COOKING AND HANDLING MEATS
VARIETY MEATS, GAME, AND SPECIALTY MEATS
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
17 COOKING MEATS AND GAME
ROASTING, BAKING, AND BARBECUING
BROILING, GRILLING, AND PAN-BROILING
SAUTÉING AND PAN-FRYING
SIMMERING, SUBMERSION POACHING, STEAMING, AND
SOUS VIDE
BRAISING
QUESTIONS FOR DISCUSSION
18 UNDERSTANDING POULTRY AND GAME BIRDS
IDENTIFICATION
 HANDLING AND COOKING
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
19 COOKING POULTRY AND GAME BIRDS
ROASTING AND BAKING
BROILING AND GRILLING
SAUTÉING, PAN-FRYING, AND DEEP-FRYING
SIMMERING, SUBMERSION POACHING, STEAMING, AND
SOUS VIDE
BRAISING
DRESSINGS AND STUFFINGS
QUESTIONS FOR DISCUSSION
20 UNDERSTANDING FISH AND SHELLFISH
FIN FISH: VARIETIES, MARKET FORMS, AND
FABRICATION
HANDLING AND COOKING
SHELLFISH: MOLLUSKS AND CEPHALOPODS
SHELLFISH: CRUSTACEANS AND OTHER SEAFOOD
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
21 COOKING FISH AND SHELLFISH
BAKING
BROILING AND GRILLING
SAUTÉING AND PAN-FRYING
DEEP-FRYING
POACHING AND SIMMERING
STEAMING, SOUS VIDE, AND MIXED COOKING
TECHNIQUES
SEAFOOD SERVED RAW
 TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
22 SALAD DRESSINGS AND SALADS
SALAD DRESSINGS
SALAD INGREDIENTS
SALAD PRESENTATION
PROCEDURES AND RECIPES
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
23 SANDWICHES
SANDWICH COMPONENTS
PREPARING SANDWICHES
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
24 HORS D'OEUVRES
SERVING HORS D'OEUVRES
CANAPÉS
COCKTAILS AND RELISHES
DIPS
MISCELLANEOUS HORS D'OEUVRES
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
25 BREAKFAST PREPARATION
EGGS
BREAKFAST BREADS, CEREALS, AND MEATS
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
26 DAIRY AND BEVERAGES
 MILK, CREAM, AND BUTTER
CHEESE
COFFEE AND TEA
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
27 COOKING FOR VEGETARIAN DIETS
UNDERSTANDING VEGETARIAN DIETS
MENUS FOR VEGETARIAN DIETS
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
28 SAUSAGES AND CURED FOODS
CURING AND SMOKING
SAUSAGES
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
29 PÂTÉS, TERRINES, AND OTHER COLD FOODS
THE HANDLING AND SERVICE OF COLD DISHES
ASPIC
SPECIAL FORCEMEAT DISHES
TERRINES BASED ON MOUSSELINES OR GELATIN
FOIE GRAS, LIVER TERRINES, AND RILLETTES
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
30 FOOD PRESENTATION
HOT FOOD PRESENTATION
COLD FOOD PRESENTATION AND BUFFET SERVICE
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
31 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND
INGREDIENTS
FORMULAS AND MEASUREMENT
MIXING, BAKING, AND STORING PROCESSES
INGREDIENTS
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
32 YEAST PRODUCTS
YEAST DOUGH PRODUCTION
LAMINATED DOUGHS
MAKEUP TECHNIQUES
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
33 QUICK BREADS
MIXING AND PRODUCTION METHODS
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
34 CAKES AND ICINGS
MIXING PROCEDURES
HANDLING AND BAKING CAKE BATTERS
ICING PRODUCTION AND APPLICATION
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
35 COOKIES
COOKIE CHARACTERISTICS AND THEIR CAUSES
MIXING METHODS
TYPES AND MAKEUP METHODS
PANNING, BAKING, AND COOLING
 TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
36 PIES AND PASTRIES
PIE DOUGHS
ASSEMBLING AND BAKING PIES
PIE FILLINGS
PASTRIES, MERINGUES, AND FRUIT DESSERTS
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
37 CREAMS, CUSTARDS, PUDDINGS, FROZEN
DESSERTS, AND SAUCES
SYRUPS AND DESSERT SAUCES
BASIC CUSTARDS AND CREAMS
PUDDINGS
BAVARIANS, CHIFFONS, MOUSSES, AND SOUFFLÉS
FROZEN DESSERTS
TERMS FOR REVIEW
QUESTIONS FOR DISCUSSION
APPENDIX 1: METRIC CONVERSION FACTORS
APPENDIX 2: STANDARD CAN SIZES
APPENDIX 3: APPROXIMATE WEIGHT-VOLUME
EQUIVALENTS OF DRY FOODS
APPENDIX 4: KITCHEN MATH EXERCISES: METRIC
VERSIONS
APPENDIX 5: EGGS AND SAFETY
BIBLIOGRAPHY
GLOSSARY AND COOKING VOCABULARY
SUBJECT INDEX
RECIPE INDEX
 END USER LICENSE AGREEMENT

List of Tables
Chapter 2
TABLE 2.1 Bacterial Diseases
TABLE 2.2 Viruses
TABLE 2.3 Parasites
TABLE 2.4 Food Storage Temperatures
TABLE 2.5 Minimum Internal Cooking Temperatures
Chapter 3
TABLE 3.1 Scoop Sizes
Chapter 4
TABLE 4.1 Chicken Breasts Parmesan
TABLE 4.2 Abbreviations of U.S. Units in This Book
TABLE 4.3 Units of Measure—U.S. System
TABLE 4.4 Metric Units
TABLE 4.5 Raw Yield Test Form
TABLE 4.6 Completed Raw Yield Test Form
TABLE 4.7 Cooked Yield Test Form
TABLE 4.8 Completed Cooked Yield Test Form
Chapter 5
TABLE 5.1 Major Nutrients
TABLE 5.2 Food Exchanges: Sample Serving Sizes
TABLE 5.3 Nutrients per Exchange Group
Chapter 6
 TABLE 6.1 Herbs, Spices, and Spice Blends
Chapter 8
TABLE 8.1 Mirepoix
TABLE 8.2 White Stock (Chicken)
TABLE 8.3 White Stock (Beef and Veal)
TABLE 8.4 Brown Stock
TABLE 8.5 Fish Stock
Chapter 9
TABLE 9.1 Roux Proportions in Sauces
CHART 9.1 The Leading Sauces
CHART 9.2 The Small Sauces
Chapter 11
TABLE 11.1 Vegetable Color Changes During Cooking
Chapter 14
TABLE 14.1 The Kidney Bean/Haricot Bean Family
TABLE 14.2 Commercial Pasta Shapes and Uses
Chapter 16
TABLE 16.1 USDA Meat Grades
TABLE 16.2 IMPS/NAMPS Meat Categories
TABLE 16.3 Interior Temperatures of Cooked Meats
Chapter 18
TABLE 18.1 Domestic Poultry Classes and Characteristics
Chapter 20
TABLE 20.1 Checklist for Fish Freshness
Chapter 25
 TABLE 25.1 Egg Size Classifications
Chapter 32
TABLE 32.1 Bread Faults and Their Causes
Chapter 34
TABLE 34.1 Average Cake Scaling Weights, Baking
Temperatures, and Times
TABLE 34.2 Common Cake Faults and Their Causes
TABLE 34.3 Approximate Formula Adjustment in Shortened
Cakes at High Altitudes
Chapter 36
TABLE 36.1 Scaling Guidelines for Baked Pies
Chapter 37
TABLE 37.1 Stages of Doneness in Sugar Cooking

List of Illustrations
Chapter 2
FIGURE 2.1 Important temperatures in sanitation and food
protection.
FIGURE 2.2 Setup of a three-compartment sink for manual
dishwashing.
FIGURE 2.3 Flow of food.
FIGURE 2.4 Basic flow of food.
FIGURE 2.5 Proper lifting technique.
Chapter 3
FIGURE 3.1 (c) The Underwriters Laboratories logo.
Chapter 4
 FIGURE 4.1 An example of an à la carte menu from a fine-
dining restaurant.
FIGURE 4.2 An example of two tasting menus from a fine-
dining restaurant.
Chapter 5
FIGURE 5.1a MyPlate.
FIGURE 5.1b The traditional healthy Mediterranean diet
pyramid.
FIGURE 5.1c The traditional healthy Asian diet pyramid.
FIGURE 5.1d The traditional healthy Latin American diet
pyramid.
FIGURE 5.1e Eating Well with Canada's Food Guide.
Chapter 6
FIGURE 6.1 In an emulsion, droplets of one substance
(called the dispersed phase) are evenly mixed in another
substance (called the continuous phase).
FIGURE 6.2 Particles (such as starch) in the continuous
phase stabilize an emulsion by helping keep droplets of the
dispersed phase from coming together and merging.
Chapter 7
FIGURE 7.1 When sharpening a knife, hold the blade at a 20-
degree angle to the stone.
FIGURE 7.2 Using a sharpening stone.
FIGURE 7.3 To use a manual sharpener, draw the blade
through the sharpener from the heel to the tip of the knife.
Do not press down hard, but make several light strokes.
FIGURE 7.4 Using a steel.
FIGURE 7.5 Grasping the blade of the knife between the
thumb and forefinger gives the worker good control over the
blade.
FIGURE 7.6 The position of the guiding hand, which holds
the item being cut or sliced and also guides the blade, from
two points of view.
FIGURE 7.7 Basic cuts and shapes.
FIGURE 7.8 Using different parts of the knife blade.
FIGURE 7.9 Slicing technique 1.
FIGURE 7.10 Slicing technique 2.
FIGURE 7.11 Cutting a potato.
FIGURE 7.12 Cut the vegetable into sticks ½ inch (12 mm)
square. To cut the sticks into paysanne, cut them crosswise
into thin slices.
FIGURE 7.13 To cut lozenges, first cut the vegetable into thin
slices, and then cut these slices lengthwise into strips about
⅛ inch (3 mm) wide. Cut the strips at an angle to form
diamond shapes.
FIGURE 7.14 To cut fermière, cut the item lengthwise into
roughly equal pieces, and then slice uniformly.
FIGURE 7.15 To make oblique cuts, cut the vegetable at a
sharp angle, roll one quarter-turn, and make another cut.
FIGURE 7.16 Dicing an onion.
FIGURE 7.17 To chop mirepoix, cut onions, celery, and
carrots roughly into pieces of approximately equal size. The
exact size depends on what the mirepoix is to be used for.
FIGURE 7.18 Chopping with a French knife. Holding the tip
of the knife against the cutting board, rock the knife rapidly
up and down. At the same time, gradually move the knife
sideways across the product on the board so the cuts pass
through all parts of the pile of food. After several cuts,
 redistribute the pile and begin again. Continue until the
product is chopped as fine as you want.
FIGURE 7.19 Stack chives and cut crosswise into very thin
slices.
FIGURE 7.20 Cutting parisienne potatoes.
FIGURE 7.21 Tournéing potatoes and other root vegetables.
FIGURE 7.22 Peeling a grapefruit.
FIGURE 7.23 Cutting a chiffonade of sorrel.
FIGURE 7.24 cutting citrus zest.
FIGURE 7.25 Beef chuck in a raw marinade of red wine, wine
vinegar, spices, and aromatic vegetables.
FIGURE 7.26 Applying a dry rub to a rack of spareribs.
FIGURE 7.27 To keep your dry hand dry, push crumbs over
the top of egg-washed items in the crumb pan before
touching them.
FIGURE 7.28 Setup of station for Standard Breading
Procedure. Right-handed cooks work from left to right. Left-
handed cooks work from right to left, with order of pans
reversed as well.
Chapter 8
FIGURE 8.1 To make a sachet, place the spices and herbs in
the center of a square of clean cheesecloth. Draw the corners
together and tie with a length of twine. For making stock, use
a piece of twine long enough to be tied to the handle of the
stockpot for easy removal.
FIGURE 8.2 Tie the herbs and aromatic vegetables for a
bouquet garni in a bundle. To tie small herbs securely,
enclose them between the two halves of leek.
FIGURE 8.3 Ingredients for vegetable stock.
 FIGURE 8.4 Tying the sachet to the pot handle enables it to
be retrieved whenever necessary.
FIGURE 8.5 Preparing brown stock.
FIGURE 8.6 Making fish fumet.
FIGURE 8.7 Dashi ingredients: katsuobushi and kombu.
Chapter 9
FIGURE 9.1 Cooking white roux.
FIGURE 9.2 Adding a liaison to a sauce
FIGURE 9.3 Preparing béchamel sauce.
FIGURE 9.4 Preparing velouté sauce.
FIGURE 9.5 Preparing brown sauce or espagnole.
FIGURE 9.6 Clarifying butter.
FIGURE 9.7 Preparing beurre blanc.
FIGURE 9.8 Making hollandaise sauce.
FIGURE 9.9 Making a foam with an immersion blender.
FIGURE 9.10 Basil caviar.
FIGURE 9.11 Balsamic sheet.
Chapter 10
FIGURE 10.1 Preparing consommé.
FIGURE 10.2 Using a food mill.
FIGURE 10.3 Using an immersion blender to purée a soup.
FIGURE 10.4 Cream Soup Method 2.
FIGURE 10.5 Preparing a purée soup.
Chapter 11
FIGURE 11.1 Cucumber garnishes can be made more
decorative by scoring the cucumber before slicing or cutting.
 FIGURE 11.2 Preparing fava beans.
FIGURE 11.3 To prepare okra, cut off the stem ends.
FIGURE 11.4 Preparing avocados.
FIGURE 11.5 Roasting peppers.
FIGURE 11.6 Preparing tomato concassé.
FIGURE 11.7 Radishes can be cut into many decorative
forms, including those shown here.
FIGURE 11.8 Peel rutabagas and turnips deeply enough to
remove the full thickness of skin, as pointed out in this
photograph.
FIGURE 11.9 Peeling and crushing garlic.
FIGURE 11.10 Cleaning leeks.
FIGURE 11.11 Prepare tough bottoms of broccoli stalks by
pulling off the fibrous peel, as shown.
FIGURE 11.12 Cutting and shredding cabbage.
FIGURE 11.13 Cauliflower disassembly.
FIGURE 11.14 When trimming spinach leaves, remove the
heavy center rib along with the stem.
FIGURE 11.15 Trimming artichoke bottoms.
FIGURE 11.16 To keep the cut stem end of an artichoke from
darkening during steaming or boiling, tie a slice of lemon
over the cut surface.
Chapter 12
FIGURE 12.1 Compartment steaming.
FIGURE 12.2 Pan-steaming vegetables.
FIGURE 12.3 Puréeing vegetables using a tamis.
FIGURE 12.4 To flip foods in a sauté pan, give the handle a
sharp twist upward with the wrist. Be sure to move the pan
 back far enough to catch the foods as they come down.
FIGURE 12.5 Roast beets, uncovered, until tender.
FIGURE 12.6 With a paring knife, pull the peels from the
beets.
FIGURE 12.7 Grilling vegetables.
Chapter 14
FIGURE 14.1 Making rice pilaf.
FIGURE 14.2 Making risotto.
FIGURE 14.3 Making polenta.
FIGURE 14.4 Working with fresh egg pasta.
FIGURE 14.5 making spaetzle.
Chapter 15
FIGURE 15.1 Preparing pan gravy.
FIGURE 15.2 Carving roast chicken.
FIGURE 15.3 Smoke ring on pork shoulder.
FIGURE 15.4 Applying a dry rub to a rack of spareribs.
FIGURE 15.5 Grill-marking steaks.
FIGURE 15.6 Sautéing chicken.
FIGURE 15.7 Pan-frying breaded veal cutlets.
FIGURE 15.8 Simmering beef brisket.
FIGURE 15.9 Rolling and folding sole fillets.
FIGURE 15.10 When shallow-poaching fish, cover the fish
with a piece of buttered parchment. (Parchment has been
folded back to show the fish.)
FIGURE 15.11 Preparing braised meats (Method 2).
FIGURE 15.12 Immersion circulator
Chapter 16
FIGURE 16.1 USDA inspection stamp for meat
FIGURE 16.2 USDA grade stamp for meat
FIGURE 16.3 Beef
FIGURE 16.4 Veal
FIGURE 16.5 Lamb
FIGURE 16.6 Pork
FIGURE 16.7 Beef bone structure.
FIGURE 16.8 The radura is the international symbol for
irradiation.
FIGURE 16.9 Preparing beef tenderloin
FIGURE 16.10 Shaping medallions.
FIGURE 16.11 Preparing a leg of lamb for roasting.
FIGURE 16.12 Preparing a rack of lamb for roasting.
FIGURE 16.13 Butterflying and stuffing a pork loin.
FIGURE 16.14 Tying a roast.
FIGURE 16.15 Trimming, cutting, and pounding veal for
scaloppine.
FIGURE 16.16 Trimming a pork tenderloin.
FIGURE 16.17 For stuffed pork chops, cut a pocket in the
chops as shown.
FIGURE 16.18 Larding meat using a larding needle.
FIGURE 16.19 Location of the muscles in a whole center-cut
round steak of beef, veal, lamb, or pork.
FIGURE 16.20 Preparing sweetbreads.
FIGURE 16.21 Cutting rabbit for stews and sautés.
Chapter 17
FIGURE 17.1 Preparing pan jus
FIGURE 17.2 Stuffing a lamb shoulder
FIGURE 17.3 Carving a leg of lamb. Hams and other leg
roasts may be carved using the same basic technique shown
here.
FIGURE 17.4 Slicing London broil flank steak.
Chapter 18
FIGURE 18.1 USDA inspection stamp for poultry.
FIGURE 18.2 USDA grade stamp for poultry.
FIGURE 18.3 Trussing chicken.
FIGURE 18.4 Splitting chicken for broiling
FIGURE 18.5 Cutting chicken into quarters and eighths, bone
in
FIGURE 18.6 Cutting up chickens, semi-boneless
Chapter 19
FIGURE 19.1 Rangetop smoke-roasting
FIGURE 19.2 Carving roast turkey
FIGURE 19.3 Quantity service of roast turkey and dressing
FIGURE 19.4 Boning and stuffing a chicken leg
Chapter 20
FIGURE 20.1 Market forms of fish.
FIGURE 20.2 Dressing a fish.
FIGURE 20.3 Filleting flatfish.
FIGURE 20.4 Filleting round fish.
FIGURE 20.5 Cutting escalopes of salmon.
 FIGURE 20.6 Seafood PUFI seal (U.S.).
FIGURE 20.7 Seafood grade shield (U.S.).
FIGURE 20.8 Opening oysters
FIGURE 20.9 Opening clams.
FIGURE 20.10 When cleaning mussels, pull off the fibrous
beard that extends from between the shells.
FIGURE 20.11 Removing the tendon from the side of a
scallop.
FIGURE 20.12 Cleaning squid
FIGURE 20.13 Splitting a lobster for broiling
FIGURE 20.14 Cutting a lobster for sautés and stews
FIGURE 20.15 Cross-section of a female lobster showing the
location of the stomach, tomalley, coral, and vein.
FIGURE 20.16 Peeling and deveining shrimp
FIGURE 20.17 Cleaning soft-shell crabs
Chapter 21
FIGURE 21.1 Court bouillon ingredients.
FIGURE 21.2 Preparing foods en papillote.
FIGURE 21.3 Making sushi.
FIGURE 21.4 Shaping food with a ring mold.
Chapter 22
FIGURE 22.1 Making mayonnaise by hand.
FIGURE 22.2 Efficient production of salads in quantity.
FIGURE 22.3 Suggested arrangement of a salad bar Key: (1)
plates; (2) large bowl of salad greens; (3) condiments; (4)
dressings; (5) crackers, breads, etc.
Chapter 23
 FIGURE 23.1 Cutting a club or multidecker sandwich
FIGURE 23.2 Spread sandwiches efficiently with three quick
strokes as shown.
FIGURE 23.3 Making a wrap sandwich.
Chapter 24
FIGURE 24.1 For canapés, trim the crusts from a pullman
loaf. With a serrated knife, cut the loaf horizontally into thin
slices.
FIGURE 24.2 Bread slices for canapés can be cut into several
basic shapes with no waste.
FIGURE 24.3 Assorted canapés, from left: gravlax with
mustard cream cheese; chicken liver pâté with mustard
butter and black olive; caviar, red onion, and sour cream in
red potato; herbed Boursin cheese with almonds; beef
tenderloin with horseradish cream cheese and capers.
FIGURE 24.4 Folding phyllo dough triangles.
FIGURE 24.5 Preparing crêpes.
FIGURE 24.6 Rolling egg rolls.
Chapter 25
FIGURE 25.1 The parts of an egg. The diagram shows, in
simplified form, the location of the parts of an unbroken egg,
as described in the text.
FIGURE 25.2 Egg grades.
FIGURE 25.3 Whipping egg whites.
FIGURE 25.4 Flipping eggs in a pan.
FIGURE 25.5 When frying eggs on a griddle, turn them with
one smooth motion of the spatula, as shown. The left edge of
the egg never actually leaves the surface of the griddle.
 FIGURE 25.6 Making a French omelet. Read the
accompanying text for a full description of the steps shown
here.
Chapter 26
FIGURE 26.1 Whipping cream.
Chapter 27
FIGURE 27.1 Vegetarian food guide pyramid.
Chapter 28
FIGURE 28.1 Slice gravlax and smoked salmon on the
diagonal into paper-thin slices. Cut toward the tail end.
FIGURE 28.2 Stuffing sausages.
FIGURE 28.3 Finished sausages before removing from the
smoker.
Chapter 29
FIGURE 29.1 A smooth, regularly shaped item can be covered
with an even layer of aspic using one stroke of the ladle.
FIGURE 29.2 lining a mold with aspic jelly.
FIGURE 29.3 Making a pâté en croûte.
FIGURE 29.4 Making a chicken galantine.
FIGURE 29.5 Cross-section diagram of Terrine of Vegetables
with Chicken Mousseline.
FIGURE 29.6 Cross-section diagram of Tricolor Vegetable
Terrine.
FIGURE 29.7 Deveining foie gras.
Chapter 30
FIGURE 30.1 Begin your planning sketch of a buffet platter
by dividing the tray into six or eight sections. This helps you
lay out a balanced, symmetrical design. The examples shown
 here indicate the placement of the main items (usually slices
of foods), the centerpiece (labeled c), and the garnish (shown
as tiny circles).
FIGURE 30.2 Arranging rows of foods in curves or angled
lines gives movement to the design.
Chapter 32
FIGURE 32.1 To round a piece of dough, roll it on the bench
with the palm of your hand. As you rotate the dough, use the
edge of your hand to pinch the dough against the bench. This
movement stretches the surface of the dough so it is
completely smooth except for a seam at the bottom where it
was pinched together.
FIGURE 32.2 Focaccia.
FIGURE 32.3 Rolling-in procedure for Danish and croissant
dough.
FIGURE 32.4 Rounding small rolls.
FIGURE 32.5 Making club rolls.
FIGURE 32.6 Making French-type loaves.
FIGURE 32.7 Tying a single-knot roll.
FIGURE 32.8 Tying a double-knot roll.
FIGURE 32.9 Tying a braided roll.
FIGURE 32.10 Tying a figure-eight roll.
FIGURE 32.11 Parker House rolls.
FIGURE 32.12 Cloverleaf rolls.
FIGURE 32.13 Butterflake rolls.
FIGURE 32.14 Pan loaves.
FIGURE 32.15 Making brioche.
 FIGURE 32.16 The filled dough roll is the starting point for a
variety of sweet dough.
FIGURE 32.17 Spiral Danish rolls.
FIGURE 32.18 Danish pockets.
FIGURE 32.19 Making croissants.
Chapter 33
FIGURE 33.1 The muffin method.
FIGURE 33.2 Make a well in the mound of flour and add the
liquids.
Chapter 34
FIGURE 34.1 Creaming method.
FIGURE 34.2 Foaming or sponge method.
FIGURE 34.3 Angel food method.
FIGURE 34.4 chiff on method.
FIGURE 34.5 Cake layers may be split horizontally, using a
longbladed, serrated knife.
FIGURE 34.6 Cake-cutting guides for sheet cakes and round
layer cakes. For sheets measuring 13 × 18 in. (33 × 46 cm),
simply divide the diagrams for full-sized sheet cakes in half.
FIGURE 34.7 A finished sheet cake marked off into portions
and decorated so each portion is identical.
Chapter 36
FIGURE 36.1 preparing baked pies.
FIGURE 36.2 Rolling-in procedure for puff pastry.
FIGURE 36.3 Makeup of turnovers.
FIGURE 36.4 Makeup of pinwheels.
FIGURE 36.5 Makeup of patty shells.
 FIGURE 36.6 Makeup of cream horns.
FIGURE 36.7 Decorating napoleons.
FIGURE 36.8 Making eclair paste.
FIGURE 36.9 For cream puffs or profiteroles, pipe choux
paste into bulbs of desired size onto greased sheet pans, or
onto pans that have been lined with parchment.
FIGURE 36.10 For éclairs, pipe choux paste into fingers of
desired size onto greased sheet pans, or onto pans that have
been lined with parchment.
FIGURE 36.11 To make meringue layers, mark a circle on a
sheet of parchment and pipe the meringue in a spiral to fill
the circle.
Chapter 37
FIGURE 37.1 Combining sugar and egg yolks without
immediately beating them creates hard lumps.
FIGURE 37.2 Crème anglaise coating the back of a spoon.
FIGURE 37.3 Crème anglaise that has curdled because it was
overheated.
FIGURE 37.4 Vanilla bean technique.
FIGURE 37.5 Preparing pastry cream.
FIGURE 37.6 Testing a baked pudding for doneness.
FIGURE 37.7 Preparing Bavarian and Bavarian-type creams.
FIGURE 37.8 Preparing vanilla soufflé.
PREFACE
The Ninth Edition of Professional Cooking reflects the changing
nature of our understanding of cooking and related fields such as
food safety, nutrition, and dietary practices, as well as new thinking
about how best to teach this material. What has not changed is the
core material that focuses on the essentials—the comprehensive
understanding of ingredients and basic cooking techniques that are
the foundation of success in the kitchen, and the development of
manual skills to apply this knowledge.

WHAT'S NEW
The Ninth Edition of Professional Cooking contains important
new and revised material. Among the most prominent changes are
the following:

Technical information on food science topics have been

expanded, including such subjects as emulsions, thickening
agents, soluble components of protein foods, enzymatic
browning, and changes in meat cells during cooking.
More cultural and historical background for international recipes
and cooking practices has been added.
Each chapter has been reorganized with new headings, to
improve the flow of information and to better mesh with the
electronic resources available with the text.
Chapter 8 has been reorganized into two separate chapters, on
Stocks and Sauces, respectively.
New and current topics in the modern food industry are
discussed, such as sustainable farming and other agricultural
practices like organic and biodynamic farming, GMO's, and
grass-fed livestock.
 Expanded discussion of modernist cuisine, also called molecular
gastronomy.
Better placement and highlighting of additional recipes available
on CulinarE-Companion.
Updating of baking recipes to be consistent with the latest edition
of Professional Baking.

THE RECIPES
The recipes are planned and organized to reinforce the basic skills
being taught. In each case, specific recipes follow theories,
guidelines, and general procedures applicable to a defined category
of foods and/or cooking methods. Recipe variations encourage
students to apply these procedures to other ingredients, and to see
the similarities and differences among preparations.
Attention to the basics is the hallmark of this text. Because the
purpose is to teach fundamental cooking techniques, it is important
to illustrate them—and allow the student to experience them—with
fundamental, straightforward recipes that reveal the connection
between general theory and specific application. Many new recipes
provide updates and alternatives that will achieve these goals.

core recipes
Core recipes, usually those that directly follow a procedure, are
chosen as clear and direct applications of a fundamental technique.
These recipes help students learn the technique by applying it in the
most straightforward way, without the distraction of unusual
techniques or unfamiliar ingredients. Of the more than 1,400 recipes
in the book (and additional recipes on CulinarE-Companion), about
70 are designated as core recipes and are indicated by this icon.
The book builds on these primary techniques to more advanced
styles of preparation. More challenging recipes, including many new
to this edition, enable students to refine their techniques and
prepare dishes of increasing sophistication.

international recipes
International and regional cuisines play important roles in the
evolution of cooking in North America, and the text reflects that
importance with approximately 130 international recipes. These
recipes are indicated by a globe. Sidebars throughout give
background information on these recipes and the cuisines and
cultures they come from.

vegetarian recipes
Even more than with previous editions, important information
devoted to vegetarianism and cooking for the various types of
vegetarian diets is included. Approximately 475 recipes suitable for a
vegetarian diet are indicated by the symbol shown here.
What makes a dish feel modern is as much a matter of presentation
as of ingredients or recipe instructions. How an item, along with
garnish and sauce, is plated can make it look rustic or elegant,
traditional or modern. Photographs accompanying the recipes
illustrate a variety of preparations and plating styles.
Readers are urged to study Chapter 4, “Menus, Recipes, and Cost
Management,” before proceeding with the recipes. This will ensure
they know how to use the recipes in this book as well as understand
the structure and limitations of the many recipes they will use in their
careers.
Another random document with
no related content on Scribd:
 Other Historic Sites in the Park
Cades Cove and
Oconaluftee are the
primary locations of
historic structures in the
national park, but
elsewhere there are a
few interesting buildings
to see.
From Gatlinburg head
south on Airport Road,
which runs into
Cherokee Orchard
Road in the park. Soon
you come to Noah On the way to and from
“Bud” Ogle’s place. Sugarlands you can take side
Ogle and his wife, trips to (below) Mingus Mill, Little
Cindy, started farming Greenbrier School, and Bud
here on 160 hectares Ogle’s place at Roaring Fork.
(400 acres) in 1879. Plan on devoting nearly a full day
Here you can see a log to visit isolated Cataloochee,
house, log barn, and where you can see (right) the
restored tub mill. Caldwell home, schoolhouse,
Palmer Chapel, and several other
South of the Ogle place
structures.
you come to Roaring
Fork Auto Tour. On this
one-way 8-kilometer (5-mile) tour you can see that nature has
reclaimed most of the Roaring Fork community. Among the few
remaining buildings are Jim Bales’ corncrib and barn, plus a log
house that was moved here.
Home for Ephraim
Bales, his wife, and nine
children consisted of
two joined log cabins.
The smaller one was
the kitchen, and in front
of its hearth is a “tater
hole.” Family members
could lift up a floor
board, remove some
potatoes from storage,
and toss them on the
fire to bake. Other
structures here include National Park Service
a corncrib and barn.
A log house and mill are
the only structures that
remain of the many that
belonged to Alfred
Reagan, one of Roaring
Fork’s more talented
residents. He was a
farmer, blacksmith,
preacher, miller,
storekeeper, and
carpenter. His house
was more refined than
most in the Smokies.
The Roaring Fork Auto
Tour road is open from mid-April to mid-November.
In the Oconaluftee Valley just north of the Pioneer Farmstead is
Mingus Mill, built for Abraham Mingus in the 1870s by Sion Thomas
Early. This gristmill, the finest and most advanced in the Smokies,
has a water-powered turbine beneath it. Water flows down a millrace
and flume to the mill, and, when the flume gate is raised, fills the
penstock to power the turbine. The mill has two sets of grinding
stones, one for corn and one for wheat. The mill was in operation
until 1936, reopened for a few months in 1940, and reconditioned by
the Great Smoky Mountains Natural History Association in 1968. It is
open daily from May through October with a miller usually on duty to
explain its workings.
North of Mingus Mill is Smokemont. All that
remains of this small community is the
Oconaluftee Baptist Church, a frame structure
that sits high on a bluff.
Just off Little River Road between Sugarlands
and Tremont is Little Greenbrier School (see
pages 85 and 144). In the summer an interpreter
often is on hand to help children, and adults,
understand what going to school was like in the
Smokies. The road to the school is narrow and
unpaved and not the easiest to negotiate in
inclement weather, so you may want to walk in.
Several buildings are still standing in the isolated
Cataloochee area on the North Carolina side of
the park. They include Palmer Chapel, Beech
Grove School, and the Jarvis Palmer, Hiram
Caldwell, and Steve Woody homes. Most of the
buildings are open, and a ranger is on duty to
answer your questions. The fields are mowed to
maintain the cove effect from early settlement
days. Reaching Cataloochee from the north
means a lengthy trip on unpaved road; from the south it’s a bit
easier. If you have the time, visiting Cataloochee is worth the extra
effort.
 Related Nearby Sites
A number of nearby sites are related in one way or the other to the
history of the Great Smoky Mountains. Here are a few that you might
visit while vacationing in the Smokies:
The arts, crafts, and lifeways of the Cherokees are portrayed by the
tribe at the Qualla Reservation, adjacent to the North Carolina side
of the park. The Museum of the Cherokee Indian displays a
collection of artifacts, and the Oconaluftee Living Indian Village
shows typical early Cherokee life in log structures. The play “Unto
These Hills” tells the story of the Cherokees and their encounters
with Europeans settling in the Smokies and of the forced removal of
most of the tribe to Oklahoma in 1838. About 4,000 Cherokees live
on the Qualla Reservation today.
The Arrowmont School of Arts and Crafts in Gatlinburg has done
much to perpetuate the pottery, weaving, and other skills indicative
of the Smokies people. The school displays and sells objects created
by local artisans.
The Museum of Appalachia in Norris, Tennessee, just north of
Knoxville, has 30 restored pioneer log structures, a representative
farmstead, and more than 200,000 artifacts of mountain life.
The Blue Ridge Parkway, administered by the National Park Service,
has several log houses, a gristmill, a reconstructed farm, and other
early American buildings. Much of the 755-kilometer (469-mile),
parkway, which adjoins Great Smoky Mountains National Park near
Oconaluftee and runs north into Virginia, is quite far from the park,
but some of the historic points of interest are in the southern portion.
The Folk Art Center, at milepost 382, displays traditional crafts of the
Southern Highlands.
 Armchair Explorations
General histories of the Great Smoky Mountains:
Elizabeth Skaggs Bowman, Land of High Horizons, 1938
Carlos C. Campbell, Birth of a National Park, 1960
Michael Frome, Strangers in High Places, 1980
Horace Kephart, Our Southern Highlanders, 1922
Horace Kephart, Journals at Western Carolina University
Robert Lindsay Mason, The Lure of the Great Smokies,
1927
Roderick Peattie, ed., The Great Smokies and the Blue
Ridge, 1943
Laura Thornborough, The Great Smoky Mountains, 1937
Cherokee history:
James Adair, The History of the American Indians, 1775
William Bartram, Travels, 1792
John P. Brown, Old Frontiers, 1938
William H. Gilbert, The Eastern Cherokees, 1943
Henry T. Malone, Cherokees of the Old South, 1956
James Mooney, Myths of the Cherokees, 1900
Charles C. Royce, The Cherokee Nation of Indians, 1887
William L. Smith, The Story of the Cherokees, 1927
Henry Timberlake, Memoirs, 1765
Grace Steele Woodward, The Cherokees, 1963
Other historical works:
W. C. Allen, The Annals of Haywood County, 1935
John Preston Arthur, Western North Carolina, 1914
John C. Campbell, The Southern Highlander and His
Homeland, 1921
Wilma Dykeman, The French Broad, 1955
Allen H. Eaton, Handicrafts of the Southern Highlands,
1937
Paul Fink, “Early Explorers in the Great Smokies,” East
Tennessee Historical Society Bulletin, 1933
Joseph S. Hall, Smoky Mountain Folks and Their Lore,
1960
Joseph S. Hall, Yarns and Tales from the Great Smokies,
1978
Archibald Henderson, The Conquest of the Old
Southwest, 1920
Charles Lanman, Letters from the Alleghany Mountains,
1849
Ruth W. O’Dell, Over the Misty Blue Hills: The Story of
Cocke County, Tennessee, 1950
John Parris, articles in The Asheville Citizen-Times
Randolph Shields, “Cades Cove,” Tennessee Historical
Quarterly, 1965
Randolph Shields, The Cades Cove Story, 1977
Foster A. Sondley, A History of Buncombe County, 1930
Wilbur Zeigler and Ben Grosscup, The Heart of the
Alleghanies, 1883
Robert Woody, “Life on Little Cataloochee,” South Atlantic
Quarterly, 1950
 Index
Numbers in italics refer to photographs, illustrations, or maps.

Abbott, Rhodie, 11, 94-95

Adair, James, 39
American Revolution, 45, 47
Animals, 18, 91-92, 98
Appalachian National Park Association, 114
Appalachian Trail, 122
Arrowmont School of Arts and Crafts, 130, 131, 156
Arthur, John Preston, 83, 84, 86
Attakullakulla, 42, 44
Ayunini (Swimmer), 40-41, 46

Bartram, William, 42, 75

Beck, John, 49, 56, 57
Bell, Hazel, 78
Big Greenbrier Cove, 50, 86
Blount, John Gray, 19
Bohanan, Dave, 135
Boone, Daniel, 45, 58
Boudinot, Elias, 63, 65, 66, 67, 68
Bradley family, 49
Brainerd Mission, 63
Bryson City, 109
Buckley, S. B., 75
Burns, John, 134
Burrell, Elsie, 144

Cable Mill, 152, 153

Cades Cove, 51, 52, 56, 136, 137, 141, 148, 152-53
Caldwell family, George H., 22-23
Caldwell family, Levi, 20, 21
Caldwell family, Lush, 21
Caldwell home, 155
Cameron, Alexander, 45
Cammerer, Arno B., 116-17, 118
Campbell, Aunt Sophie, 58
Cardwell, Columbus “Clum”, 123
Carver, Aden, 6, 140
Cataloochee, 17, 18-29, 155
Champion Coated Paper (Fibre) Company, 98, 119
Chapman, David C., 114, 116, 117, 118
Charlie’s Bunion, 105
Cherokee Indians:
alphabet, 63-64;
Civil War, 74, 79;
community and homelife, 40-41, 43, 63, 150;
Eastern Band (Qualla Reservation), 71, 127-30, 156;
government, 37, 39, 65;
photos, 34, 38, 44, 46, 62, 64, 65, 66, 67, 69, 71, 128;
removal, 65-70;
rituals and religion, 39, 42, 43, 57, 63, 127-29;
 settlement, 17, 19, 35-37, 49-52, 70;
treaties, 45, 47, 68
Chickamauga Indians, 47
Chota, 37, 47
Churches, 26, 56-57, 63, 86-87, 126, 152-53, 154, 155
Civil War, 77-79, 82-83
Civilian Conservation Corps, 114, 121-22, 123, 140
Clark, Dick, 27
Clingman, Thomas Lanier, 76
Clingmans Dome, 18, 76, 103, 105
Collins family, 49
Community life, 26, 27, 29
Conner family, 49
Cove Creek Gap, 118
Crestmont, 98, 102
Crockett, Davy, 67
Cuming, Alexander, 44

Davis, John, 150

Davis, Willis P., 114, 116, 118
Deep Creek, 49-50
DeSoto, Hernando, 36
Dowdle family, Alfred, 126
Dragging Canoe, 47
Duckett, Kate, 81
Dwight Mission, 65

Eakin, J. Ross, 106, 121, 122

Economy, 77, 98-99
Education, 65, 84-87, 85, 130-31, 140-41, 145, 155. See also
Little Greenbrier School House
Elkmont, 17, 98, 99
Enloe family, Abraham, 49, 56, 57
Enloe, Mrs. Clem, 83
Environmental Education Center, 140-41, 145

Farming, 52, 54, 151

Fences, 27, 30-33, 91
Floyd family, 49
Folk Art Center, 156
Folk culture, 57. See also Homelife
Fontana, 98
Forge, iron, 51-52
Forney Creek, 49, 105
Foute, David, 51
French and Indian War, 44-45

Gatlin, Radford, 78-79

Gatlinburg, 50, 78, 123, 130, 148
Geology, 17-18
Gibson, Wiley, 60, 61
Ginatiyun tihi (Stephen Tehee), 69
Gold, 66
Granny’s College, 86
Great Smoky Mountain Conservation Area, 116
Great Smoky Mountains National Park:
 accommodations, 149;
founding, 18, 29, 114, 116-17, 119, 123, 126;
map, 14-15;
nearby sites, 156;
officials, 106, 107, 118, 119;
safety and health, 149;
site, 148;
size, 17;
visitor centers, 148, 149
Great Smoky Mountains Natural History Association, 155
Greenbrier, 17
Gregg-Cable house, 152, 153
Gregory, Russell, 52
Gregory Bald, 52
Guyot, Arnold, 76-77
Guyot, Mount, 102, 105

Handicrafts, 94-95, 131-35, 156

Hearon, Tom and Jerry, 134-35
Higinbotham, Phyllis, 131
Hill, Martha, 130
Homelife, 52, 53-55, 78, 79, 80-81, 83-84, 87, 88-89, 90, 94-95,
150-51
Housing, 4-5, 12-13, 16, 21, 40-41, 91, 136, 150, 152, 153, 154-
55
Huff, Andy, 97, 105
Hughes family, Ralph, 49, 56
Huskey, Claude, 134

Jackson, Andrew, 66-67

Jefferson, Thomas, 65
Job Corps, 140
Jones, John, 134

Kephart, Horace, 107-110, 112, 114, 119, 138;

photo, 108
Kituwah, 36, 37

Lamon, George, 51
Language, 92-93
Lanman, Charles, 75
Little Greenbrier Cove, 123, 125
Little Greenbrier School House, 84, 85, 144, 148, 154
Little River Lumber Company, 97, 99, 117, 140
Love, Robert, 20
Lumber industry, 29, 97-105, 117;
photos, 96, 100-101, 103, 104. See also Little River Lumber
Company
Lyttleton, William Henry, 44

Mabry mill, 156

McCarter, Mack, 132-33, 134
McFalls, Neddy, 27
Marshall, John, 67
Maps, 14-15, 36, 70
Matthews, Herman, 85
Medlin, 108
Meigs, Return Jonathan, 65
Messer family, E.J., 21
Messer, Milas, 90-91, 150
Messer, Will, 27
Mingus, Abraham, 31
Mingus family, John Jacob, 49, 56
Mingus mill, 148, 154-55
Mitchell, Elisha, 76
Mitchell, Mount, 36, 76
Music, 87, 91, 115
Myers, Dan, 26
Myers, Sherman, 31

Newman, Grace, 115

Oakley family, Wiley, 111

Oakley, Becky, 94
Oconaluftee, 49, 56, 148, 150-51
Ogle family, Martha Huskey, 50
Ogle, Mollie McCarter, 48
Ogle family, 88-89
Ogle home, Noah “Bud”, 154
Oliver family, John and Lurena, 33, 51, 52, 136, 152-53
Ownby, Celia, 80
Ownby, Giles and Lenard, 19
Ownby, Humphry John, 86
Ownby, Lillie Whaley, 86
Ownby, Matt, 60
Ownby, Mrs. Matt, 132
Ownby family, Tilman, 142-43

Palmer family, George, 20, 21, 27, 28

Palmer, Lafayette, 21, 27
Palmer, Jesse, 21
Parson’s Bald, 52
Payne, John Howard, 64, 68
Plants, 18, 75; medicinal, 57-58, 84
Proctor, 98
Proffitt, Jim, 115

Qualla Arts and Crafts Mutual, 130

Ravensford, 98
Reagan family, Richard, 50, 78
Ridge, John, 63, 67
Ridge, Major, 67, 68
Rifle, long, 58, 59-61
Roads, 21, 26, 27, 56, 59, 79, 148
Robertson, James, 45
Rockefeller, Jr., John D., 117
Roosevelt, Franklin D., 119, 121
Roosevelt, Theodore, 97, 116
Rose, Aquilla, 110, 112, 113
Ross, John, 65, 66, 68

Schermerhorn, J.D., 68
Scott, Winfield, 68, 71
Sequoyah (George Gist), 63-65;
 portrait, 64
Settlers, white, 42-52, 152
Sherrill family, Samuel, 49, 56
Shields family, Robert, 52
Shults, George Washington, 104
Siler’s Bald, 105
Smokemont, 17, 98
Swaniger, Aaron, 72

Thomas, William, 79
Thomason, W.W., 111, 112
Tipton, William, 51
Tremont, 137-38
Tryon, William, 45
Tsali, 70, 71
Tsiskwa-kaluya (Bird Chopper), 71

Van Buren, Martin, 68

Vance, Zebulon B., 77

Walker, William “Black Bill”, 137-38, 139

Walker, John, 81, 120, 123
Walker, Nancy, 137, 138
Walker sisters, 123-127;
photos, 81, 124
Walini, 62
Welsh, Samson, 128
Whaley family, 50
 Whitepath, 66, 69
Whisky, 91, 111, 112-14
Wiggins family, Abraham, 50
Worcester, Samuel Austin, 63, 65, 67
Work, Hubert, 116

✩ GPO: 1984—421-611/10001
 Handbook 125
The cover photograph was taken by Ed Cooper. The rest of the color
photography, unless otherwise credited, was taken by William A.
Bake of Boone, North Carolina. Nearly all of the black-and-white
photographs come from the files of Great Smoky Mountains National
Park. About half of them were taken in the 1930s for historic
recording purposes by Edouard E. Exline and Charles S. Grossman
on behalf of the National Park Service. Exline was a landscape
architect with the Civilian Conservation Corps and a photographer by
avocation. Grossman was a structural architect for the park who was
in charge of the cultural preservation program. The other
photographers who have been identified are Laura Thornborough,
who resided in the Smokies and wrote the book The Great Smoky
Mountains; Joseph S. Hall, who has studied and written about
linguistics of the Smokies since the 1930s; Harry M. Jennison, a
research botanist from the University of Tennessee who worked in
the park from 1935 to 1940; H.C. Wilburn, a CCC history technician
who collected and purchased artifacts of mountain life; Maurice
Sullivan, a CCC wildlife technician who subsequently became a Park
Service naturalist; Alden Stevens, a museum specialist for the Park
Service; Jim Shelton, husband of one of the Walker sisters, Sarah
Caroline; George Masa, who established the Asheville Photo Service
shortly after World War I; Burton Wolcott; and National Park Service
photographers George A. Grant, Alan Rinehart, Fred R. Bell, M.
Woodbridge Williams, and Clair Burket.
Many of the logging photographs were donated to the park by the
Little River Lumber Company. Most of the photographs of Cherokees
come from the National Anthropological Archives at the Smithsonian
Institution; many of them were taken by James Mooney in the
Smokies area in 1888.
National Park Service
U.S. Department of the Interior
As the Nation’s principal conservation agency, the Department of the
Interior has responsibility for most of our nationally owned public
lands and natural resources. This includes fostering the wisest use
of our land and water resources, protecting our fish and wildlife,
preserving the environmental and cultural values of our national
parks and historical places, and providing for the enjoyment of life
through outdoor recreation. The Department assesses our energy
and mineral resources and works to assure that their development is
in the best interest of all our people. The Department also has a
major responsibility for American Indian reservation communities
and for people who live in Island Territories under U.S.
administration.
 At Home
In the Smokies
ISBN 0—912627-22-0
 Transcriber’s note
In the original captions for photographs/drawings
were often on a separate page from its image. In
these versions, they have been placed under the
image.
Directional words for the phototgraphs, i.e., below,
right, etc. are linked in this version and point to the
correct photographs.
Minor punctuation errors have been changed
without notice. Inconsistencies in hyphenation have
been standardized. Spelling has been retained as
published.
Index entries that were out of alphabetical order has
been corrected. Also, in this version page numbers
have been changed to reflect any captions that have
been moved.
The name Jim Proffitt/Proffit was spelled once each
way in the text. Both spellings have been retained.
The following Printer errors have been changed.
CHANGED FROM TO
“particularly “particularly
Page 17:
signifcant” significant”
“Humphy John “Humphry John
Page 86:
Ownby” Ownby”
“fibers with a “fibers with a
Page 95:
spining” spinning”
Page 158: “Park Assocation” “Park Association”