Ebook The professional chef: The culinary institute of America (8th edition) - Part 1

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Ebook The professional chef: The culinary institute of America (8th edition) - Part 1

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Ebook The professional chef: The culinary institute of America (8th edition) - Part 1onThe Culinary Institute of AmericaStudy Guide to AccompanyThe Professional ChefEighth EditionThe Culinary Institute of AmericaWILEYJOHN WILEY & SONS,

INC.This book is printed on acid-free paper. ®Copyright 2006 by The Culinaiy Institute of America. All rights reservedPublished by John Wiley & Sons, Ebook The professional chef: The culinary institute of America (8th edition) - Part 1

Inc.. Hoboken. New JerseyPublished simultaneously in CanadaNo part of this publication may be reproduced, stored in a retrieval system, or transmitte

Ebook The professional chef: The culinary institute of America (8th edition) - Part 1

d in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 o

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Ebook The professional chef: The culinary institute of America (8th edition) - Part 1ate pcr-copy fee to the Copyright Clearance Center, Inc.. 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470. or on the web at

www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Stre Ebook The professional chef: The culinary institute of America (8th edition) - Part 1

et, Hoboken. NJ 07030, (201) 748-6011. fax (201) 748-6008, or online at http://www.wilcy.com/go/permissions.Limit of Liability/Disclaimer of Warranty:

Ebook The professional chef: The culinary institute of America (8th edition) - Part 1

While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the ac

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Ebook The professional chef: The culinary institute of America (8th edition) - Part 1rpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not

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s of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.For general information

Ebook The professional chef: The culinary institute of America (8th edition) - Part 1

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Ebook The professional chef: The culinary institute of America (8th edition) - Part 1 appears in print may not be available in electronic books. For more information about Wiley products, visit our web site at www.wiiey.com.This public

ation is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold with the understanding that th Ebook The professional chef: The culinary institute of America (8th edition) - Part 1

e publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a compet

Ebook The professional chef: The culinary institute of America (8th edition) - Part 1

ent professional should be sought.This material may be reproduced for testing or instructional purposes by instructors using the text The Professional

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Ebook The professional chef: The culinary institute of America (8th edition) - Part 1hef / the Culinary Institute of America.-- 9th ed. p. cm.Includes index.ISBN-13: 978-0-471-97300-3ISBN-10: 0-471-97300-91. Quantity cookery. I. Culina

ry Institute of America. TX820.P738 2006 641.5'7--dc222004027110Printed in the United States of America10 987654321ContentsChapter I: Introduction to Ebook The professional chef: The culinary institute of America (8th edition) - Part 1

the Profession1Chapter 2: Menus and Recipes7Chapter 3: The Basics of Nutrition and Food Science13Chapter 4: Food and Kitchen Safety19Chapter 5: The Am

Ebook The professional chef: The culinary institute of America (8th edition) - Part 1

ericas26Chapter 6: Asia33

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