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 No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley 6 Sons, Inc., I ll River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability 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 consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages. For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572-3993 or fax (317) 572-4002. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. For more information about Wiley products, visit our web site at www.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 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 » • ■*' ■- t A . :,:k . # 7 t , ■ .4 ^ ■ S 1 PART SIX .. •; • . breakfast and garde manger fV V V -I * - • V h- - Si IgPp * 4 chapter 26 COOKING EGGS 847 * Chapter 27 SALAD DRESSINGS AND SALADS 879 ■ > /■ - ' * '■* r . chapter 28 SANDWICHES 931 ^ ' t ' ^ chapter 29 HORS D'OEUVRE AND APPETIZERS 945 i”'* - Txr- ’ f , • chapter 30 CHARCUTERIE AND GARDE MANGER 985 JL v % ■, PART SEVEN baking and pastry chapter 31 BAKING MISE EN PLACE 1015 % , chapter 32 YEAST BREADS 1025 Chapter 33 PASTRY DOUGHS AND BATTERS 1047 r * . Chapter 34 CUSTARDS, CREAMS, AND MOUSSES 1091 H nr.:. • ,<• >. d S fS p - chapter 35 FILLINGS, FROSTINGS, AND DESSERT SAUCES 1107 ;Q 4 >> chapter 36 PLATED DESSERTS 1131 , v - Appendix 1161 J fl Glossary 1167 Readings and Resources 1185 Recipe Index 1191 Subjectlndex 1202 %" s T_ 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