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The Professional
renew it Chef

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essional chef NINTH EDITION

The Culinary Institute of America

ure X
CIN
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STNAR
ITUY\
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ERICAJ
THE WORLD'S PREMIER
CULINARY COLLEGE

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This book is printed on acid-free paper. @

Copyright © 2011 by The Culinary Institute of America. All rights reserved

THE CULINARY INSTITUTE OF AMERICA

President Dr. Tim Ryan 11

Vice-President, Dean of Culinar y Education Mark Erickson '77

Senior Dir ect or , Educational Enterprises Susan Cussen

D i r e c t o r o f P ub l i s h i n g Nathalie Fischer

E d i t o r i a l P r o j e c t M a n a g er s Lisa Lahey '00, Margaret Wheeler '00

Editorial Assistants Shelly Malgee '08, Erin Jeanne McDowell ’08

Pub lished by John Wi ley <5 Sons, Inc., Hoboken , New Jerse y

Published simultaneo usly in Canada

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form
or by any means, electronic, mechanical, photoco pying, recording, scanning, or otherw ise, exce pt as
perm itted under Section 107 or 108 o f the 1976 United States Copyright Act, withou t either the prior
w ritten permission o f the Publisher, or authorization through payment o f the approp riate per-copy fee
to the Copy right Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923 , (978) 7 50-8 400 ,
fax (978) 646-8 600, or on the web at www.copyright.com. Requests to the Pub lisher for permission should
be addressed to the Perm issions Departme nt, John Wiley 6 Sons, Inc., I l l River Stre et, Hoboken, NJ 07030,
(201) 748-60 11, fax (201) 748-60 08, or online at http://www.wiley.com/go/permissions.

Limit o f Liability/Disclaim er o f Warranty: While the pub lisher and author have used the ir best e fforts
in preparing this book, they make no representations or warranties with respect to the accuracy or
completeness o f the contents o f this book and specifically disclaim any implied warranties of m erchantab ility
or fitness for a particular purpose. No warranty may be created or extended by sales representatives or
written sales materials. The advice and strategies contained herein may not be suitable for your situation.
You should consu lt with a profe ssiona l where appropria te. Ne ither the pub lisher nor auth or shall be liable
for any loss of profit or any other commercial damages, including but not limited to special, incidental,
consequential, or oth er damages.

For general information on our other products and services or for technical support, please contact our
Customer Care Department within the Un ited States at (800) 762-2 974, outside the United States at
(317) 572-3993 or fax (317) 572-4002.

Wiley also publishes its books in a varie ty of elec tronic form ats. Some conten t that appears in print may not be
available in electronic books. For more infor ma tion abo ut Wiley products, visit our web site atwww.wiley.com.

Library of Congress Cataloging-in-Publication Data is available upon request.

ISBN: 978-0-470-42 135-2 (cloth)

Printed in China

10 9 8 7 6 5 4 3 2 1

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Master Recipe List viii

Acknowledgments xvi

Introduction xviii .

PART ONE

essional
INTRODUCTION TO THE/PROFESSION 3

MENU S AND RECIPES IB

THE BASICS OF NUTRITION AND FOOD SCIENCE 23

FOOD AND KITCHEN SAFETY 31

PART TWO

tools and ingredients in the

professional kitchen
chapter 5 EQUIPMENT IDENTIFICATION 43

Chapter 6 MEAT, POULTRY, AND GAME IDENTIFICATION 69

chapter 7 FISH AND SHELLFISH IDENTIFICATION 99

chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 12 7

Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 18 1

chapter 10 DRY GOODS IDE NTIFICATION 19 9

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PARTTHREE

stocks, sauces, and soups

chapter!! MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239

chapter 12 STOCKS 253

chapter 13 SAUCES 2 67

chapter 14 SOUPS 30 1

PART FOUR

meats, poultry, fish, and shellfish

chapter 15 MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH 361

chapter 16 FABRICATING MEATS, POULTRY, AND FISH 37 5

chapter 17 GRILLING, BROILING, AND ROASTING 42 3

Chapter 18 SAUTEING, PAN FRYING, AND DEEP FRYING 487

chapter 19 STEAMING AND SUBMERSION COOKING 531

chaptei-2 0 BRAISING AND STEWING 571

PART FIVE

vegetables, potatoes, grains and

legumes, and pasta and dumplings
chapter 21 MISE EN PLACE FOR VEGETABLES AND FRESH HERBS 617

chapter 22 COOKING VEGETABLES 64 7

chapter 23 COOKING POTATOES 71 3

chapter 24 COOKING GRAINS AND LEGUMES 75 1

chapter 25 COOKING PASTA AND DUMPLINGS 807

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PAR T SIX .. •; •
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breakfast and garde manger - I P
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chapter 26 COO KIN G EGGS 847 *

Chapter 27 SALAD DRESSINGS AND SALAD S 879 ■ > /■ -

chapter 28 SANDWICHES 931 ' * '■* r .

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chapter 29 HORS D'OEUVRE AND APP ETIZE RS 945 i”'* - Txr-

’ f , •
chapter 30 CHAR CUTER IE AND GARDE MANG ER 985
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PART SEVEN

baking and pastry

chapter 31 BAK ING MISE EN PLACE 1015

% ,
chapter 32 YEA ST BREAD S 1025

Chapter 33 PASTR Y DOUGH S AND BATTERS 1047

r * .

Chapter 34 CUSTARDS, CREAMS , AND MOUS SES 1091 H

nr.:. d S fS p - •,<• >.
chapter 35 FILLIN GS, FROSTINGS, AND DESSERT SAUCES 1107
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chapter 36 PLATED DESSER TS 1131
, v -

Appendix 1161 J fl

Glossary 1167

Rea dings and Re sourc es 1185

Rec ipe Index 1191

S ub jectln de x 1202 %" T_ s

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master recipe list

chapter 12 stocks Hollandaise Sauce 298 Corn Chowder 341
MOUSSEL INE SAUCE 298 Pacific Seafood Chowder 342
Chicken Stock 263
MALTAISE SAUCE 29 8 M a n h a t t a n - S t y l e C l am
WHITE VEAL STOCK 26 3
Beurre Blanc 299 Chowder 344
WHITE BEEF STOCK 26 3
Red Pepper Coulis 299 Puree of Lentil Soup 344
Brown Veal Stock 263
Pesto 299 Puree of Split Pea Soup 345
BROWN GAME STOCK (JUS DE
GIBIER ) 264 MaTtre d’Hotel Butter 300 PUREE OF YELLOW SPLIT PEA
SOUP 345
ESTOUFFADE 264 TARRAGON BUTTER 300
PIMIENTO BUTTER 300
Caribbean-Style Puree of
BROWN LAMB STOCK 26 4
Black Bean Soup 34 5
BROWN PORK STOCK 26 4 GREEN ONION BUTTER 300
Senat e Bean Soup 346
BROWN CHICKEN STOCK 26 4 DILL BUTTER 300
SUN-DRIED TOMATO AND OREGANO
Potage Garbure 346
BROWN DUCK STOCK 26 4
BUTTER 300 Vichyssoise 347
Fish Fumet 264
BASIL BUTTER 300 Shrimp Bisque 347
SHELLFISH STOCK 264
V e g e t a b l e S to c k 2 6 5 L o b s t e r B i s q u e (Bisque
chap ter 14 soups de Homard ) 348
ROASTED VEGETABL E STOCK 26 5
Beef Consomme 333 Chicken and Shrimp Gumbo 348
Court Bouillon 265
CHICKEN CONSOM ME ROYALE. 333 G azpacho An daluz (Andalucian
Poultry and Meat Stock
Gazpacho) 34 9
( B r o d o ) 266 Royale Custard 333
Ham Bone and Collard
Ichi Ban Dashi 26 6 Chicken Broth 334
Greens Soup 350
AMISH CORN AND CHICKEN
SOUP 334 Chinese Hot and Sour Soup
(Suan La Tang) 3 5 0
BEEF BROTH: 33 4
chap ter 13 sauces
VEAL BROTH 334 Spicy B eef Soup
( Y u k k a e j a n g) 3 51
JusdeVeauLie 293 HAM OR SMOKED PORK BROTH 33 4
JUS DE VOLAILLE LIE 29 3 Miso Soup 353
LAMB BROTH 334
JUS DE CANAR D LIE 29 3 TURKEY OR GAME BROTH 334 Thai Chicken Soup with Coconut
Milk and Galangal 353
JUS D'AGNEAU LIE: 29 3 FISH BROTH 334
JUS DE GIBIER LIE 29 3 Thai Hot and Sour Soup
SHELLFISH BROTH 334
(Tom Yum Kung) 3 5 4
Demi-Glace 293 Onion Soup 335
WontonSoup 354
Espagnole Sauce 2 94 WHITE ONION SOUP 335
Tuscan Wh ite Bean and
Chicken Veloute 294 ONION SOUP GRATINEE 335
Escarole Soup 355
SUPREME SAUCE 29 4 Tortilla Soup 335
Vegetable Soup, Emilia
FISH VELOUTE 29 4 Chicken Rice Soup (Canja) 33 6 Romagna Style (M i n e s t r o n e
SHRIMP VELOUTE 294 Cream of Tomato Soup 339 alia Emiliana) 357
VEGETABLEVELOUTE 294 CREAM OF TOMATO SOUP WITH Minestrone 357
Bechamel Sauce 295 RICE 339

CHEDDAR CHEESE SAUCE 29 5 Cream of Broccoli Soup 339

MORNAYSAUCE 295 CREAM OF ASPARAGUS (CREME chapter 15 mise en place for
CREAM SAUCE 295 33 9
A R G E N T E U IL )
meats, poultry, fish, and shellfish
CREAM OF CELERY (CREME DE
Tomato Sauce 2 95
C E L E R I ) 33 9 Garam Masala 368
Bolognese Meat Sauce
Wisconsin Chedd ar Cheese Chinese Five-Spice Powder 368
(Ragu Bolognese) 2 9 6
and Beer Soup 340
Tomato Coulis 296 Barbecue Spice Mix 368
New England-Style Clam
Bearnaise Sauce 297 Chili Powder 368
Chowder 340
MINT SAUCE ( P A L O I 5 E S A U C E ) 297 Curry Powder 369
Conch Chowd er 341
CHORONSAUCE 297 Quatre Epices 369

v ii i M A S T E R R EC I PE L I ST

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