Study Guide to accompany The Professional Chef

'The bible for all chefs.' -Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook. 

 

 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. Chapter 5. The Americas. Chapter 6. Asia. Chapter 7. Europe. Chapter 8.Equipment Identification. Chapter 9. Meat, Poultry, and Game Identification. Chapter 10. Fish and Shellfish Identification. Chapter 11. Fruit, Vegetable, and Fresh Herb Identification. Chapter 12. Dairy and Egg Purchasing and Identification. Chapter 13. Dry Goods Identification. Chapter 14. Mise en Place for Stocks, Sauces, and Soups. Chapter 15. Stocks. Chapter 16. Sauces. Chapter 17. Soups. Chapter 18. Mise en Place for Meats, Poultry, and Fish. Chapter 19. Fabricating Meats, Poultry, and Fish. Chapter 20. Grilling and Broiling, Roasting and Baking. Chapter 21. Sauteing, Pan Frying, and Deep Frying. Chapter 22. Steaming and Submersion Cooking. Chapter 23. Braising and Stewing. Chapter 24. Mise en Place for Vegetables and Fresh Herbs. Chapter 25. Cooking Vegetables. Chapter 26. Cooking Potatoes. Chapter 27. Cooking Grains and Legumes. Chapter 28. Cooking Pasta and Dumplings. Chapter 29. Cooking Eggs. Chapter 30. Salad Dressings and Salads. Chapter 31. Sandwiches. Chapter 32. Hors d'Oeuvre and Appetizers. Chapter 33. Charcuterie and Garde Manger. Chapter 34. baking Mise en Place. Chapter 35. Yeast Breads. Chapter 36. Pastry Doughs and Batters. Chapter 37. Custers, Creams and Mousses. Chapter 38. Fillings, Frostings, and Dessert Sauces.