Professional Chef

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.

"The bible for all chefs."—Paul Bocuse"The tenth edition of The Professional Chef is the handbook for aspiring chefs. These essential techniques, with a reverence to tradition and an eye to the future, are the key to mastering the art of cooking."—Thomas Keller"Whether you are starting your culinary career, are an aspiring home chef, or a professional in need of a refresher, this book is the resource for you. It is a must-have for anyone who believes Food is Life."—Anne Burrell '96"Every dish has a soul. In order to tell your story and execute your vision, you need the foundation. The Professional Chef is the book that helped me master the fundamentals so I could shape my own identity as a chef."—Kwame Onwuachi '13"As a Chef cooking over 20 years in the industry, I have always relied on the foundation that The Professional Chef. To me, this book needs to be a part of each and every chef's library who wants to succeed and build a lasting career and legacy in this industry."—Maneet Chauhan '00"In this era of plant-forward cooking, The Professional Chef gives vegetables, grains, and legumes their place at the center of the plate. It is the go-to resource for how to build flavor and get the most from your ingredients."—Kyle Connaughton"How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen."—Anthony Bourdain '78

• Master Recipe List viAcknowledgments ixIntroduction XPart One The Culinary Professional xiiChapter 1 Introduction to the Profession 3Chapter 2 Menus and Recipes 19Chapter 3 Basics of Food Science 35Part Two Tools and Ingredients in the Professional Kitchen 44Chapter 4 Equipment Identification 47Chapter 5 Meat, Poultry, and Game Identification 67Chapter 6 Fish and Shellfish Identification 83Chapter 7 Fruit, Vegetable, and Fresh Herb Identification 97Chapter 8 Dairy and Egg Purchasing and Identification 133Chapter 9 Dry Goods Identification 145Chapter 10 Fabricating Meats, Poultry, and Fish 167Chapter 11 Fabricating Vegetables 215Part Three Mise en Place, Stocks, Sauces, and Soups 244Chapter 12 Mise En Place 247Chapter 13 Soups 287Chapter 14 Sauces 327Part Four Essential Cooking Techniques 382Chapter 15 Grilling and Broiling 385Chapter 16 Roasting 411Chapter 17 Sautéing 443Chapter 18 Pan Frying 473Chapter 19 Deep Frying 497Chapter 20 Steaming 515Chapter 21 Braising and Stewing 535Chapter 22 Shallow Poaching and Pan Steaming 563Chapter 23 Deep Poaching, Simmering, and Boiling 579Part Five Potatoes, Grains and Legumes, and Pasta and Dumplings 598Chapter 24 Cooking Potatoes 601Chapter 25 Grains and Legumes 639Chapter 26 Pasta and Dumplings 669Part Six Eggs and the Cold Kitchen 696Chapter 27 Cooking Eggs 699Chapter 28 the Cold Kitchen 729Part Seven Baking and Pastry 760Chapter 29 Baking Mise En Place 763Chapter 30 Baking Techniques 791Chapter 31 Kitchen Desserts and Savory Baking 845Appendix A- 1Glossary G- 1Recipe Index R- 1Subject Index S- 1