The professional chef / by the culinary institute of america

Contents: Part One. The Culinary Professional. Chapter 1. Introduction to the Profession. Chapter 2. Menus and Recipes. Chapter 3. The Basics of Nutrition and Food Science. Chapter 4. Food and Kitchen Safety. Part Two. Tools and Ingredients in the Professional Kitchen. Chapter 5. Equipment Identification. Chapter 6. Meat, Poultry, and Game Identification. Chapter 7. Fish and Shellfish Identification. Chapter 8. Fruit, Vegetable, and fresh Herb Identification. Chapter 9. Dairy and Egg Purchasing and Identification. Chapter 10. Dry Goods Identification. Part Three. Stocks, Sauces, and Soups. Chapter 11. Mise en Place for Stocks, Sauces, and Soups. Chapter 12. Stocks. Chapter 13. Sauces. Chapter 14. Soups. Part Four. Meats, Poultry, Fish, and Shellfish. Chapter 15. Mise en Place for Meats, Poultry, and Fish. Chapter 16. Fabricating Meats, Poultry, and fish. Chapter 17. Grilling and Broiling, Roasting and Baking. Chapter 18. Saute;ing, Pan Frying, and Deep Frying, Chapter 19. Steaming and Submersion Cooking. Chapter 20. Braising and Stewing. Part Five. Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings. Chapter 21. Mise en Place for Vegetables and Fresh Herbs. Chapter 22. Cooking Vegetables. Chapter 23, Cooking Potatoes. Chapter 24. Cooking Grains and Legumes. Chapter 25. Cooking Pasta and Dumplings. Part Six. Breakfast and Garde Manger. Chapter 26. Cooking Eggs. Chapter 27. Salad a Dressings and Salads. Chapter 28. Sandwiches. Chapter 29. Hors d'Oeuvre and Appetizers. Chapter 30. Charcuterie and Garde Manager. Part Seven. Baking and Pastry. Chapter 31. Baking Mise en Place. Chapter 32. Yeast Breads. Chapter 33. Pastry Doughs and Batters. Chapter 34. Custards, Creams, and Mousses. Chapter 35. Fillings, frostings, and Dessert Sauces. Chapter 36. Plated Desserts.