The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level.Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen.Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples.Updates for instructors and students include: "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance "Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens "Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook....

Autorentext

Founded in 1946, The Culinary Institute of America is the world's premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master's, bachelor's, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

Inhalt

Master Recipe List vi

Acknowledgments ix

Introduction X

Part One The Culinary Professional xii

Chapter 1 Introduction to the Profession 3

Chapter 2 Menus and Recipes 19

Chapter 3 Basics of Food Science 35

Part Two Tools and Ingredients in the Professional Kitchen 44

Chapter 4 Equipment Identification 47

Chapter 5 Meat, Poultry, and Game Identification 67

Chapter 6 Fish and Shellfish Identification 83

Chapter 7 Fruit, Vegetable, and Fresh Herb Identification 97

Chapter 8 Dairy and Egg Purchasing and Identification 133

Chapter 9 Dry Goods Identification 145

Chapter 10 Fabricating Meats, Poultry, and Fish 167

Chapter 11 Fabricating Vegetables 215

Part Three Mise en Place, Stocks, Sauces, and Soups 244

Chapter 12 Mise En Place 247

Chapter 13 Soups 287

Chapter 14 Sauces 327

Part Four Essential Cooking Techniques 382

Chapter 15 Grilling and Broiling 385

Chapter 16 Roasting 411

Chapter 17 Sautéing 443

Chapter 18 Pan Frying 473

Chapter 19 Deep Frying 497

Chapter 20 Steaming 515

Chapter 21 Braising and Stewing 535

Chapter 22 Shallow Poaching and Pan Steaming 563

Chapter 23 Deep Poaching, Simmering, and Boiling 579

Part Five Potatoes, Grains and Legumes, and Pasta and Dumplings 598

Chapter 24 Cooking Potatoes 601

Chapter 25 Grains and Legumes 639

Chapter 26 Pasta and Dumplings 669

Part Six Eggs and the Cold Kitchen 696

Chapter 27 Cooking Eggs 699

Chapter 28 the Cold Kitchen 729

Part Seven Baking and Pastry 760

Chapter 29 Baking Mise En Place 763

Chapter 30 Baking Techniques 791

Chapter 31 Kitchen Desserts and Savory Baking 845

Appendix A- 1

Glossary G- 1

Recipe Index R- 1

Subject Index S- 1