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The Professional Chef 9e By The Culinary Institute of America (CIA) 9780470421352

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Table of contents

Chapter 1 INTRODUCTION TO THE PROFESSION 3 
Chapter 2 MENUS AND RECIPES 13 
Chapter 3 THE BASICS OF NUTRITION AND FOOD SCIENCE 23 Chapter 4 FOOD AND KITCHEN SAFETY 31 
Chapter 5 EQUIPMENT IDENTIFICATION 43 
Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69 
Chapter 7 FISH AND SHELLFISH IDENTIFICATION 99 
Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 
Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181 Chapter 10 DRY GOODS IDENTIFICATION 199 PART THREE 
Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239 Chapter 12 STOCKS 253 
Chapter 13 SAUCES 267 
Chapter 14 SOUPS 301 PART FOUR Meats, Poultry, Fish, and Shellfish Chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND 
Chapter 16 FABRICATING MEATS, POULTRY, AND FISH 375 
Chapter 17 GRILLING, BROILING, AND ROASTING 423 
Chapter 18 SAUTEING, PAN FRYING, AND DEEP FRYING 487 
Chapter 19 STEAMING AND SUBMERSION COOKING 531 
Chapter 20 BRAISING AND STEWING 571 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 647 
Chapter 23 COOKING POTATOES 713 
Chapter 24 COOKING GRAINS AND LEGUMES 751 
Chapter 25 COOKING PASTA AND DUMPLINGS 807 
Chapter 26 COOKING EGGS 847 
Chapter 27 SALAD DRESSINGS AND SALADS 879 
Chapter 28 SANDWICHES 931 
Chapter 29 HORS D'OEUVRE AND APPETIZERS 945 
Chapter 30 CHARCUTERIE AND GARDE MANGER 985 PART SEVEN 
Chapter 31 BAKING MISE EN PLACE 1015 Chapter 32 YEAST BREADS
Chapter 33 PASTRY DOUGHS AND BATTERS 1047 
Chapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091 
Chapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107 Chapter 36 PLATED DESSERTS 1131 


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