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

5. Equipment Identification
6. Meat, Poultry, and Game Identification
7. Fish and Shellfish Identification
8. Fruit, Vegetable, and fresh Herb Identification
9. Dairy and Egg Purchasing and Identification
10. Dry Goods Identification

Part Three. Stocks, Sauces, and Soups

11. Mise en Place for Stocks, Sauces, and Soups
12. Stocks
13. Sauces
14. Soups

Part Four. Meats, Poultry, Fish, and Shellfish

15. Mise en Place for Meats, Poultry, and Fish
16. Fabricating Meats, Poultry, and Fish
17. Grilling and Broiling, Roasting and Baking
18. Sautéing, Pan Frying, and Deep Frying
19. Steaming and Submersion Cooking
20. Braising and Stewing

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

21. Mise en Place for Vegetables and Fresh Herbs
22. Cooking Vegetables
23. Cooking Potatoes
24. Cooking Grains and Legumes
25. Cooking Pasta and Dumplings

Part Six. Breakfast and Garde Manger

26. Cooking Eggs
27. Salad a Dressings and Salads
28. Sandwiches
29. Hors d’Oeuvre and Appetizers
30. Charcuterie and Garde Manager

Part Seven. Baking and Pastry

31. Baking Mise en Place
32. Yeast Breads
33. Pastry Doughs and Batters
34. Custards, Creams, and Mousses
35. Fillings, frostings, and Dessert Sauces
36. Plated Desserts

Index

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