New Professional Chef Academic 5e

Name: New Professional Chef Academic 5e
Price: 11.99 USD
Availability: InStock
ISBN: 9780471973003

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…

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