The General Principles Underlying Methods of Cooking—Braising; Poêling; the Sautés; Poaching; Blanchings: the Theory of Gratins; Grilling; Deep Frying

These principles of cooking together with those used by the roast cook which are dealt with separately, and the Sauces, constitute the main culinary operations. Together, they embrace the main procedures, the basic principles of cookery and the formal rules on which are based correct working methods; a sound understanding of these is the only true professional knowledge. It can also be said that a proper understanding of the causes and effects of cooking constitute a high level of culinary scientific knowledge.