The Professional Chef^®, Study Guide, 7th Edition

by The Culinary Institute of America®

• ISBN13: 9780471209164
• ISBN10: 0471209163
• Format: Paperback
• Copyright: 2001-12-01
• Publisher: Wiley

Summary

The Professional Chef, the official text of The Culinary Institute of Americaa??s culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chefa??s domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.The Culinary Institute of America has been hailed as "The nationa??s most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.

Table of Contents

List of Recipes

Introduction

The Culinar Professional

Introduction to the Profession

Menus and Recipes

The Basics of Nutrition and Food Science

Food and Kitchen Safety

Tools and Ingredients in the Professional Kitchen

Equipment Identification

Meats, Poultry, and Game Identification

Fish and Shellfish Identification

Fruit, Vegetable, and Fresh Herb Identification

Dairy and Egg Purchasing and Identification

Dry Goods Identification

Stocks, Sauces, and Soups

Mise en Place for Stocks, Sauces, and Soups

Stocks

Sauces

Soups

Meats, Poultry, Fish, and Shellfish

Mise en Place for Meats, Poultry, and Fish

Fabricating Meats, Poultry, and Fish

Grilling and Broiling, Roasting and Baking

Sauting, Pan Frying, and Deep Frying

Steaming and Submersion Cooking

Braising and Stewing

Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings

Mise en Place for Vegetables and Fresh Herbs

Cooking Vegetables

Cooking Potatoes

Cooking Grains and Legumes

Cooking Pasta and Dumplings

Breakfast and Garde Manger

Cooking Eggs

Salad Dressings and Salads

Sandwiches

Hors-d 'Oeuvre and Appetizers

Charcuterie and Garde Manger

Baking and Pastry

Baking Mise en Place

Yeast Breads

Quick Breads, Cakes, and Other Batters

Pastry Doughs and Cookies

Icings, Dessert Sauces, and Creams

Appendix

Glossary

Readings and Resources

Recipe

Index

Subject Index

Photography Credits

Table of Contents provided by Publisher. All Rights Reserved.