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

The Professional Chef Study Guide
Seventh Edition
by The Culinary Institite
of America

The perfect learning aid for students or trainees who are using The Professional Chef, Eighth 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, 8th edition

  1. Introduction to the Profession
  2. Menus and Recipes
  3. The Basics of Nutrition and Food Science
  4. Food and Kitchen Safety
  5. Equipment Identification
  6. Meat, Poultry, and Game Identification
  7. Fish and Shellfish Identification
  8. Fruits, Vegetables, and Fresh Herb Identification
  9. Dairy and Egg Purchasing and Identification
  10. Dry Goods Identification
  11. Mise en Place for Stocks, Sauces, and Soups
  12. Stocks
  13. Sauces
  14. Soups
  15. Mise en Place for Meats, Poultry, and Fish
  16. Fabricating Meats, Poultry, and Fish
  17. Grilling and Broiling, Roasting and Baking
  18. Sauteeing, Pan Frying, and Deep Frying
  19. Steaming and Submersion Cooking
  20. Braising and Stewing
  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
  26. TK International
  27. TK International
  28. TK International
  29. Cooking Eggs
  30. Salad Dressings and Salads
  31. Sandwiches
  32. Hors d' Oeuvre and Appetizers
  33. Charcuterie and Garde Manger
  34. Functions of Baking Ingredients
  35. Yeast Breads
  36. Pastry Doughs and Batters
  37. Custards, Creams and Mousse
  38. Fillings, Frostings and Dessert Sauces

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The Professional Chef
Study Guide 8th Edition

by The Culinary Institite of America
2006 234 pages $30.00 + shipping

The Professional Chef 8th Edition
by The Culinary Institute of America
2006 1,232 pages $70.00 + shipping

** Additionally, an instructor's manual is available
to schools who have adopted this book in their curriculum.
Contact our college department for more information. **

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