Preparation of Left-Over Pork
Serving and Carving of Meat
Sausages and Meat Preparations
Principles of Deep-Fat Frying
Application of Deep-Fat Frying
Timbale Cases

POULTRY AND GAME
Poultry as a Food
Selection of Poultry
Selection of Chicken
Selection of Poultry Other Than Chicken
Composition of Poultry
Preparation of Chicken for Cooking
Preparation of Poultry Other Than Chicken for Cooking
Cooking of Poultry
Stuffing for Roast Poultry
Boned Chicken
Dishes from Left-Over Poultry
Serving and Carving of Poultry
Game
Recipes for Game

FISH AND SHELL FISH
Fish in the Diet
Composition and Food Value of Fish
Purchase and Care of Fish
Cleaning Fish
Boning Fish
Skinning Fish