Professional Chef Study Guide from C.H.I.P.S.

The Professional Chef Study Guide
Ninth edition
by The Culinary Institute
of America

The perfect learning aid for students or trainees who are using The Professional Chef, Ninth edition.

The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter.

Homework/study questions include:

  • defining key terms
  • multiple choice/fill in the blank/matching/true or false quizzes
  • short answer/essay questions

Contents of The Professional Chef, 9th edition

Part One. The Culinary Professional

  1. Introduction to the Profession
  2. Menus and Recipes
  3. The Basics of Nutrition and Food Science
  4. Food and Kitchen Safety

Part Two. Tools and Ingredients in the Professional Kitchen

  1. Equipment Identification
  2. Meat, Poultry, and Game Identification
  3. Fish and Shellfish Identification
  4. Fruit, Vegetable, and fresh Herb Identification
  5. Dairy and Egg Purchasing and Identification
  6. Dry Goods Identification

Part Three. Stocks, Sauces, and Soups

  1. Mise en Place for Stocks, Sauces, and Soups
  2. Stocks
  3. Sauces
  4. Soups

Part Four. Meats, Poultry, Fish, and Shellfish

  1. Mise en Place for Meats, Poultry, and Fish
  2. Fabricating Meats, Poultry, and Fish
  3. Grilling and Broiling, Roasting and Baking
  4. Sautéing, Pan Frying, and Deep Frying
  5. Steaming and Submersion Cooking
  6. Braising and Stewing

Part Five. Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings

  1. Mise en Place for Vegetables and Fresh Herbs
  2. Cooking Vegetables
  3. Cooking Potatoes
  4. Cooking Grains and Legumes
  5. Cooking Pasta and Dumplings

Part Six. Breakfast and Garde Manger

  1. Cooking Eggs
  2. Salad a Dressings and Salads
  3. Sandwiches
  4. Hors d’Oeuvre and Appetizers
  5. Charcuterie and Garde Manager

Part Seven. Baking and Pastry

  1. Baking Mise en Place
  2. Yeast Breads
  3. Pastry Doughs and Batters
  4. Custards, Creams, and Mousses
  5. Fillings, frostings, and Dessert Sauces
  6. Plated Desserts


click here to see books of related interest


The Professional Chef
Study Guide 9th Edition

by The Culinary Institite of America
2012 (available now) • 202 pages • $30.00 + shipping

The Professional Chef 9th Edition
by The Culinary Institute of America
2012 (available now) • 1,232 pages • $75.00 + shipping
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