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New Professional Chef Academic 5e

ISBN-10: 0471973009

ISBN-13: 9780471973003

Edition: 8th 2006

Authors: Culinary Institute of America (CIA) Staff

List price: $30.00
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Description:

"The Professional Chef" is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The "Study Guide" is the only relevant study tool for the material in the latest edition of "The Professional Chef," Each chapter in the "Study Guide" focuses on one chapter in "The Professional Chef" and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the "Instructor's Manual," All the material included in the "Study Guide" will also be available on Wiley's Higher Education website for students and teachers.
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Book details

List price: $30.00
Edition: 8th
Copyright year: 2006
Publisher: John Wiley & Sons, Incorporated
Publication date: 9/5/2006
Binding: Paperback
Pages: 234
Size: 8.50" wide x 11.00" long x 0.50" tall
Weight: 1.430
Language: English

Introduction to the Profession
Menus and Recipes
The Basics of Nutrition and Food Science
Food and Kitchen Safety
The Americas
Asia
Europe
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
Mise en Place for Stocks, Sauces, and Soups
Stocks
Sauces
Soups
Mise en Place for Meats, Poultry, and Fish
Fabricating Meats, Poultry, and Fish
Grilling and Broiling, Roasting and Baking
Sauteing, Pan Frying, and Deep Frying
Steaming and Submersion Cooking
Braising and Stewing
Mise en Place for Vegetables and Fresh Herbs
Cooking Vegetables
Cooking Potatoes
Cooking Grains and Legumes
Cooking Pasta and Dumplings
Cooking Eggs
Salad Dressings and Salads
Sandwiches
Hors d'Oeuvre and Appetizers
Charcuterie and Garde Manger
Baking Mise en Place
Yeast Breads
Pastry Doughs and Batters
Custards, Creams, and Mousses
Fillings, Frostings, and Dessert Sauces