TY  - BOOK
ED  - Culinary Institute of America
TI  - The professional chef
SN  - 0764557343 (cloth : alk. paper)
AV  - TX820 .P738 2006
U1  - 641.5/7 22
PY  - 2006///
CY  - Hoboken, N.J.
PB  - John Wiley & Sons
KW  - Quantity cooking
N1  - Includes index; 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 -- Fruits, Vegetables, 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 --  Sauteeing, 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 -- Functions of Baking Ingredients -- Yeast Breads -- Pastry Doughs and Batters -- Custards, Creams and Mousse -- Fillings, Frostings and Dessert Sauces
ER  -