The Professional Chef

1233 Pages·2011·863.62 MB·English

by  The Culinary Institute of America

essional chef
NINTH EDITION
The Culinary Institute of America
CuLr'eU NARYX \
INSTITUTE
^AMERICA J
THE WORLD'S PREMIER
CULINARY COLLEGE
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 Culinary Education Mark Erickson '77
Senior Director, Educational Enterprises Susan Cussen
Director of Publishing Nathalie Fischer
Editorial Project Managers Lisa Lahey '00, Margaret Wheeler '00
Editorial Assistants Shelly Malgee '08, Erin Jeanne McDowell ’08
Published by John Wiley <5 Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
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ISBN: 978-0-470-42 135-2 (cloth)
Printed in China
10 9 8 7 6 5 4 3 2 1
Master Recipe List viii
Acknowledgments xvi
Introduction xviii .
PART ONE
essional
INTRODUCTION TO THE/PROFESSION 3
MENUS 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 127
Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181
chapter 10 DRY GOODS IDENTIFICATION 199
PARTTHREE
stocks, sauces, and soups
chapter!! MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239
chapter 12 STOCKS 253
chapter 13 SAUCES 267
chapter 14 SOUPS 301
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 375
chapter 17 GRILLING, BROILING, AND ROASTING 423
Chapter 18 SAUTEING, PAN FRYING, AND DEEP FRYING 487
chapter 19 STEAMING AND SUBMERSION COOKING 531
chaptei-20 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 647
chapter 23 COOKING POTATOES 713
chapter 24 COOKING GRAINS AND LEGUMES 751
chapter 25 COOKING PASTA AND DUMPLINGS 807
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PART SIX .. •; •
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breakfast and garde manger fV V V -I * - • V h-
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chapter 26 COOKING EGGS 847
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Chapter 27 SALAD DRESSINGS AND SALADS 879
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chapter 28 SANDWICHES 931
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chapter 29 HORS D'OEUVRE AND APPETIZERS 945 i”'* - Txr-
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chapter 30 CHARCUTERIE AND GARDE MANGER 985 JL
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PART SEVEN
baking and pastry
chapter 31 BAKING MISE EN PLACE 1015
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chapter 32 YEAST BREADS 1025
Chapter 33 PASTRY DOUGHS AND BATTERS 1047
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Chapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091 H
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chapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107
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chapter 36 PLATED DESSERTS 1131
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Appendix 1161 J fl
Glossary 1167
Readings and Resources 1185
Recipe Index 1191
Subjectlndex 1202 %" s
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master recipe list
chapter 12 stocks Hollandaise Sauce 298 Corn Chowder 341
MOUSSELINE SAUCE 298 Pacific Seafood Chowder 342
Chicken Stock 263
MALTAISE SAUCE 298 Manhattan-Style Clam
WHITE VEAL STOCK 263
Beurre Blanc 299 Chowder 344
WHITE BEEF STOCK 263
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
Caribbean-Style Puree of
BROWN LAMB STOCK 264 PIMIENTO BUTTER 300
Black Bean Soup 345
BROWN PORK STOCK 264 GREEN ONION BUTTER 300
Senate Bean Soup 346
BROWN CHICKEN STOCK 264 DILL BUTTER 300
Potage Garbure 346
BROWN DUCK STOCK 264 SUN-DRIED TOMATO AND OREGANO
BUTTER 300 Vichyssoise 347
Fish Fumet 264
BASIL BUTTER 300 Shrimp Bisque 347
SHELLFISH STOCK 264
Lobster Bisque (Bisque
Vegetable Stock 265
chapter 14 soups
de Homard) 348
ROASTED VEGETABLE STOCK 265
Court Bouillon 265 Beef Consomme 333 Chicken and Shrimp Gumbo 348
Poultry and Meat Stock CHICKEN CONSOMME ROYALE. 333 Gazpacho Andaluz (Andalucian
Gazpacho) 349
(Brodo) 266 Royale Custard 333
Ham Bone and Collard
Ichi Ban Dashi 266 Chicken Broth 334
Greens Soup 350
AMISH CORN AND CHICKEN
Chinese Hot and Sour Soup
SOUP 334
(Suan La Tang) 350
chapter 13 sauces BEEF BROTH: 334
Spicy Beef Soup
VEAL BROTH 334
(Yukkaejang) 351
JusdeVeauLie 293 HAM OR SMOKED PORK BROTH 334
Miso Soup 353
JUS DE VOLAILLE LIE 293 LAMB BROTH 334
JUS DE CANARD LIE 293 TURKEY OR GAME BROTH 334 Thai Chicken Soup with Coconut
Milk and Galangal 353
JUS D'AGNEAU LIE: 293 FISH BROTH 334
Thai Hot and Sour Soup
JUS DE GIBIER LIE 293 SHELLFISH BROTH 334
(Tom Yum Kung) 354
Demi-Glace 293 Onion Soup 335
WontonSoup 354
Espagnole Sauce 294 WHITE ONION SOUP 335
Tuscan White Bean and
Chicken Veloute 294 ONION SOUP GRATINEE 335
Escarole Soup 355
SUPREME SAUCE 294 Tortilla Soup 335
Vegetable Soup, Emilia
FISH VELOUTE 294 Chicken Rice Soup (Canja) 336 Romagna Style (Minestrone
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 295 Cream of Broccoli Soup 339
MORNAYSAUCE 295 CREAM OF ASPARAGUS (CREME chapter 15 mise en place for
ARGENTEUIL) 339
CREAM SAUCE 295 meats, poultry, fish, and shellfish
CREAM OF CELERY (CREME DE
Tomato Sauce 295
CELERI) 339 Garam Masala 368
Bolognese Meat Sauce
(Ragu Bolognese) 296 Wisconsin Cheddar Cheese Chinese Five-Spice Powder 368
and Beer Soup 340
Tomato Coulis 296 Barbecue Spice Mix 368
New England-Style Clam
Bearnaise Sauce 297 Chowder 340 Chili Powder 368
MINT SAUCE (PALOI5E SAUCE) 297 Conch Chowder 341 Curry Powder 369
CHORONSAUCE 297 Quatre Epices 369
viii MASTER RECIPE LIST
Fines Herbes 369 Grilled or Broiled Chicken Roasted Shoulder of Lamb and
Breasts with Sun-Dried Tomato Couscous (Mechoui) 478
Red Curry Paste 370
and Oregano Butter 454 Roast Leg of Lamb with Haricots
Green Curry Paste 370
Grilled or Broiled Chicken Blancs (Gigot a la Bretonne) 480
Yellow Curry Paste 371
Breasts with Fennel 455 Roast Leg of Lamb with
Seasoning Mix for Spit-Roasted
Grilled Paillards of Chicken Mint Sauce 481
Meats and Poultry 371
with Tarragon Butter 455 SALT HERBS 481
Asian-Style Marinade 372
Brazilian Mixed Grill 457 Roast Chicken with Pan Gravy 482
Barbecue Marinade 372
HOT PEPPER SAUCE(MOLHO Chicken Legs with Duxelles
Fish Marinade 372 APIMENTADO) 457 Stuffing 482
Red Wine Game Marinade 372 Barbecued Chicken Breast with Pan-Smoked Chicken 483
Black Bean Sauce 458
Lamb Marinade 373 Breast of Rock Cornish Game Hen
BLACK BEAN SAUCE 458
Latin Citrus Marinade (Mojo) 373 with Mushroom Forcemeat 483
Jerked Game Hens 459
Red Wine Marinade for MUSHROOM FORCEMEAT 484
Grilled Meats 374 Fillet of Mahi Mahi with Roast Duckling with Sauce
Pineapple-Ji'cama Salsa 459
Teriyaki Marinade 374 Bigarade 484-5
PINEAPPLE-JICAMA SALSA 459
Roast Turkey with Pan Gravy
Broiled Stuffed Lobster 461 and Chestnut Stuffing 485
chapter 17 grilling, broiling, and Broiled Bluefish a I'Anglaise with CHESTNUTSTUFFING 486
MaTtre d'Hotel Butter 461
roasting Salmon Fillet with Smoked Salmon
Fish Kebabs 462 and Horseradish Crust 486
Grilled or Broiled Sirloin Steak MINT AND YOGURT CHUTNEY 462
with Mushroom Sauce 440
Beef Wellington 463
GRILLED OR BROILED SIRLOIN STEAK MADEIRA SAUCE 463 chapter 18 sauteing, pan frying,
WITH MAITRE D’HOTEL BUTTER 440
MARSALA SAUCE 463 and deep frying
MUSHROOM SAUCE 440
Standing Rib Roast au Jus 464
Grilled or Broiled Sirloin with Sauteed Chicken with Fines
Marchand de Vin Sauce 441 Veal Shoulder Poele 464 HerbesSauce 500
MARCHAND DEVIN SAUCE 441 Pork Roast with Jus Lie 465 FINES HERBES SAUCE 500
Seitan Satay 442 Baked Stuffed Pork Chops 465 Chicken Provengal 501
Beef Teriyaki 445 Cantonese Roast Pork BEEFTOURNEDOSPROVENCAL 501
(CharSiu) 466
Barbecued Steak with Emince of Swiss-Style Veal 503
Herb Crust 445 Guava-Glazed Pork Ribs 467 Veal Scaloppine Marsala 503
Skewered Beef and Scallions 446 GUAVA BARBECUE SAUCE 467 PORK SCALOPPINE WITH TOMATO
Grilled Rib Eye Steak 446 Carolina Barbecue 469 SAUCE 503
NORTH CAROLINA PIEDMONT MARSALA SAUCE 504
Pork and Veal Skewers
(Raznjici) 447 SAUCE 469 Noisettes of Pork with Green
NORTH CAROLINA WESTERN Peppercorns and Pineapple 504
BROILED LAMB KEBABS WITH
BARBECUE SAUCE 469
PIMIENTO BUTTER 447 Sauteed Medallions of Pork
DILL SAUCE 447 MUSTARD BARBECUE SAUCE with Winter Fruit Sauce 505
(NORTH CAROLINA EASTERN LOW
Grilled Smoked Iowa COUNTRY SAUCE) 469 WINTER FRUITSAUCE 505
Pork Chops 448 Pork Butt with Coleslaw 470 Pork Medallions with Warm
APPLE CIDER SAUCE 448 Cabbage Salad 506
Smoked Brisket with
CARAMELIZED APPLES 448 Sweet Pickles 472 NOISETTES OF PORK WITH RED
ONION CONFIT 506
Grilled or Broiled Pork Chops with CHEF CLARK'S SOUTHWEST-STYLE
Sherry Vinegar Sauce 450 SAUCE 472-3 WARM CABBAGE SALAD 506
SHERRY VINEGAR SAUCE 450 St. Louis-Style Ribs 475 Pork Cutlet with Sauce
Robert 508
Grilled Lamb Chops with BARBECUE SAUCE 475
Rosemary, Artichokes, and SAUCE ROBERT 508
Lacquer-Roasted Pork
Cipollini Onions 451 SAUCE CHARCUTIERE 508
Ribs (Kao Paigu) 476
Indian Grilled Lamb with Fresh Red Snapper with
Roast Leg of Lamb
Mango Chutney 453 Grapefruit Salsa 509
Boulangere 476
FRESH MANGO CHUTNEY 453 Trout Amandine 509
Roast Rack of Lamb Persille 477
Pakistani-Style Lamb Patties 454
PERSILLADE All
MASTER RECIPE LIST
Ancho-Crusted Salmon with POACHED SOLE WITH SAFFRON Choucroute 593
Yellow Pepper Sauce 511 MOUSSE 555
HOMEMADE SAUERKRAUT 593
YELLOW PEPPER SAUCE 511 TROUT AND SAFFRON
Cassoulet 594
MOUSSELINE 555
Vatapa 512
DuckConfit 595
SOLE MOUSSELINE 555
Sauteed Trout a la Meuniere 513
SALMON MOUSSELINE 555 New Mexican Green
Shrimp Ticin-Xic 513 Chile Stew 595
Poached Trout Paupiettes
Bibimbap 514 with Vin Blanc Sauce 556 Pork Vindaloo 596
Stir-Fried Squid with Poached Sole Paupiettes Pork in a Green Curry Sauce 596
Thai Basil 515
Veronique 557 Szekely Goulash (Szekely
Breast of Chicken with Duxelles ROYALGLACAGE 557 Gulyas) 597
Stuffing and Supreme Sauce 515
Poached Sole with Vegetable Veal Blanquette 597
Buttermilk Fried Chicken 516 Julienne and Vin Blanc Sauce 558 Braised Veal Breast with
COUNTRY GRAVY 516 Fillet of Snapper en Mushroom Sausage 598
Pan-Fried Veal Cutlets 518 Papillote 558-9 MUSHROOM SAUSAGE 598
WIENER SCHNITZEL 518 New England Shore Dinner 561 Pork Goulash 599
PAN-FRIED BREADED PORK Boston Scrod with Cream, BEEF GOULASH 599
CUTLET 518 Capers, and Tomatoes 561
Osso Buco Milanese 601
Veal Cordon Bleu 518
Pescado Veracruzana 562 GREMOLATA 601
Veal Piccata with Milanese
Cioppino 562-3 Polish Stuffed Cabbage 602
Sauce (Piccata di Vitello
alia Milanese) 519 GARLIC-FLAVORED CROUTONS 563 Braised Lamb Shanks 604
Poached Chicken Breast with
Milanese Sauce 519 Portuguese Stuffed
Tarragon Sauce 564
Leg of Lamb 605
Fisherman’s Platter 520
Farmhouse Chicken with HERBED FORCEMEAT
REMOULADESAUCE 520 Angel Biscuits 564 STUFFING 605
Old-Fashioned Salt
Poule au Pot (Chicken with Lamb Navarin 606
Cod Cakes 521
Vegetables) 565
Lamb Khorma 607
Pan-Fried Brook Trout
Udon Noodle Pot 566
with Bacon 522 Curried Goat with Green
Corned Beef with Winter Papaya Salad 608
Flounder a I’Orly 522
Vegetables 566
Irish Stew 608
Beer Batter 522
Beef Noodle Soup (Pho Bo) 569
Couscous with Lamb and
Shrimp Tempura 523
Boiled Beef with Spatzle Chicken Stew 609
TEMPURA DIPPING SAUCE 523 and Potatoes (Gaisburger
Chicken Tagine 611
Crispy Tangerine-Flavored Marsch) 570
PRESERVED LEMONS 611
Chicken 524 Seafood Poached in a Saffron
Chicken Fricassee 612
SWEET GARLIC SAUCE 524 Broth with Fennel 570
VEAL FRICASSEE 612
Grandmother's Bean
Curd (Mo Po Dofu) 527 Chicken and Prawn Ragout
(Mar i Muntanya) 612-3
Hanoi Fried Fish with Dill (Cha chapter 20 braising and stewing
Ca Thang Long) 527
Braised Oxtails 581
Fried Fish Cakes 528
DEEP-FRIED ONIONS 581 chapter 22 cooking vegetables
Chiles Reltenos con Picadillo
Oaxaqueno 528-9 Korean Braised Short
Boiled Carrots 681
Ribs (KalbiJjim) 582
Tinga Poblano 530
Boiled Edamame 681
Braised Short Ribs 584
Steamed Broccoli 681
Beef Rouladen in Burgundy
Sauce 584-5 BROCCOLI AND TOASTED
chapter 19 steaming and GARLIC 681
ROULADEN STUFFING 585
submersion cooking Glazed Beets 683
Yankee Pot Roast 586
Creamed Corn 683
Bass and Scallops en Sauerbraten 587
Papillote 553 Pan-Steamed Carrots 684
Mole Negro 588-9
Poached Sea Bass with Clams, PAN-STEAMED HARICOTS
Beef Stew 589
Bacon, and Peppers 553 VERTS 684
Braised Pork Rolls and Sausage in
Poached Trout with PECAN CARROTS 684
Meat Sauce with Rigatoni (Braciole
Saffron Mousse 555
di Maiale al Ragu e Rigatoni) 590
MASTER RECIPE LIST