The professional chef / The Culinary Institute of America

Contents


Part One. The culinary professional
Introduction to the profession
Menus and recipes
Basics of food science
Part Two. Tools and ingredients in the professional kitchen
Equipment identification
Meat, poultry, and game identification
Fish and shellfish identification
Fruit, vegetable, and fresh herb identification
Dairy and egg purchasing and identification
Dry goods identification
Fabricating meats, poultry, and fish
Fabricating vegetables
Part Three. Mise en place, stocks, sauces, and soups
Mise en place
Soups
Sauces
Part Four. Essential cooking techniques
Grilling and broiling
Roasting
Sautéing
Pan frying
Deep frying
Steaming
Braising and stewing
Shallow poaching and pan steaming
Deep poaching, simmering, and boiling
Part Five. Potatoes, grains and legumes, and pasta and dumplings
Cooking potatoes
Grains and legumes
Pasta and dumplings
Part Six. Eggs and the cold kitchen
Cooking eggs
The cold kitchen
Part Seven. Baking and pastry
Baking mise en place
Baking techniques
Kitchen desserts and savory baking

Includes index