The perfect learning aid for students or trainees who are using The Professional Chef, Seventh Edition.

This study guide will help direct their learning, with:

• useful chapter objectives
• key terms and questions, including multiple choice, true/false, and essay
• class projects

Contents

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. Meats, 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
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. Sautéing, 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. Cooking Eggs
27. Salad Dressings and Salads
28. Sandwiches
29. Hors d'Ouevre and Appetizers
30. Charcuterie and Garde Manger
31. Baking Mise en Place
32. Yeast Breads
33. Quick Breads, Cakes, and Other Batters
34. Pastry Doughs and Cookies
35. Icings, Dessert Sauces, and Creams

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