The Culinary Institute of America (CIA):

The Professional Chef, 8th Edition

Instructor Companion Site

Table Of Contents

Preface :

Introduction :

Chapter 1: Introduction to the Profession

Chapter 2: Menus and Recipes

Chapter 3: The Basics of Nutrition and Food Science

Chapter 4: Food and Kitchen Safety

Chapter 5: Equipment Identification

Chapter 6: Meat, Poultry, and Game Identification

Chapter 7: Fish and Shellfish Identification

Chapter 8: Fruits, Vegetables, and Fresh Herb Identification

Chapter 9: Dairy and Egg Purchasing and Identification

Chapter 10: Dry Goods Identification

Chapter 11: Mise en Place for Stocks, Sauces, and Soups

Chapter 12: Stocks

Chapter 13: Sauces

Chapter 14: Soups

Chapter 15: Mise en Place for Meats, Poultry, and Fish

Chapter 16: Fabricating Meats, Poultry, and Fish

Chapter 17: Grilling and Broiling, Roasting and Baking

Chapter 18: Sauteeing, Pan Frying, and Deep Frying

Chapter 19: Steaming and Submersion Cooking

Chapter 20: Braising and Stewing

Chapter 21: Mise en Place for Vegetables and Fresh Herbs

Chapter 22: Cooking Vegetables

Chapter 23: Cooking Potatoes

Chapter 24: Cooking Grains and Legumes

Chapter 25: Cooking Pasta and Dumplings

Chapter 26: TK International

Chapter 27: TK International

Chapter 28: TK International

Chapter 29: Cooking Eggs

Chapter 30: Salad Dressings and Salads

Chapter 31: Sandwiches

Chapter 32: Hors d' Oeuvre and Appetizers

Chapter 33: Charcuterie and Garde Manger

Chapter 34: Functions of Baking Ingredients

Chapter 35: Yeast Breads

Chapter 36: Pastry Doughs and Batters

Chapter 37: Custards, Creams and Mousse

Chapter 38: Fillings, Frostings and Dessert Sauces

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