The Professional Chef: Study Guide, 8th Edition

by The Culinary Institute of America (CIA)

• ISBN13: 9780471973003
• ISBN10: 0471973009
• Edition: 8th
• Format: Paperback
• Copyright: 2006-09-01
• Publisher: Wiley

Summary

'A serious reference for serious cooks.'-Thomas Keller, Chef and owner, The French LaundryNamed one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive 'bible for all chefs' (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written 'with extreme vigor and precision' (Eric Ripert, Chef and co-owner, Le Bernardin), The Professional Chef is an unrivaled reference and source of inspiration for the serious cook.The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having 'changed the way Americans eat' by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals.

Author Biography

The Culinary Institute of America is a training facility for food professionals in Hyde Park, New York, which houses its degree programs in culinary arts and baking and pastry, and in St. Helena, California, which provides life-long learning opportunities for food professionals. The Institute's vision has "changed the way Americans eat" (The James Beard Foundation) and has earned the CIA its industry-wide reputation as the "Harvard" of cooking schools.

Table of Contents

Introduction to the Profession	1	(6)
Menus and Recipes	7	(6)
The Basics of Nutrition and Food Science	13	(6)
Food and Kitchen Safety	19	(7)
The Americas	26	(7)
Asia	33	(6)
Europe	39	(6)
Equipment Identification	45	(7)
Meat, Poultry, and Game Identification	52	(7)
Fish and Shellfish Identification	59	(7)
Fruit, Vegetable, and Fresh Herb Identification	66	(10)
Dairy and Egg Purchasing and Identification	76	(7)
Dry Goods Identification	83	(9)
Mise en Place for Stocks, Sauces, and Soups	92	(6)
Stocks	98	(5)
Sauces	103	(6)
Soups	109	(6)
Mise en Place for Meats, Poultry, and Fish	115	(5)
Fabricating Meats, Poultry, and Fish	120	(6)
Grilling and Broiling, Roasting and Baking	126	(5)
Sauteing, Pan Frying, and Deep Frying	131	(5)
Steaming and Submersion Cooking	136	(5)
Braising and Stewing	141	(5)
Mise en Place for Vegetables and Fresh Herbs	146	(6)
Cooking Vegetables	152	(6)
Cooking Potatoes	158	(6)
Cooking Grains and Legumes	164	(5)
Cooking Pasta and Dumplings	169	(5)
Cooking Eggs	174	(6)
Salad Dressings and Salads	180	(6)
Sandwiches	186	(5)
Hors d'Oeuvre and Appetizers	191	(5)
Charcuterie and Garde Manger	196	(5)
Baking Mise en Place	201	(6)
Yeast Breads	207	(5)
Pastry Doughs and Batters	212	(6)
Custards, Creams, and Mousses	218	(5)
Fillings, Frostings, and Dessert Sauces	223