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The Professional Chef, 9th Edition provides the student a detailed overview of culinary concepts, including an overview to the culinary profession, menus and recipes, the basics of nutrition and food science, food and kitchen safety, equipment identification, fish and shellfish identification, and dry goods identification, among others. This textbook is direct and concise with systematic content designed to engage today’s student through visually engaging content. There is a wide variety of assignment types that help students master culinary concepts & build real-world working capability. The Professional Chef, 9th Edition goes into dairy and egg purchasing and identification, stocks, sauces, soups, steaming and submersion cooking, braising and stewing, cooking vegetables, cooking grains and legumes, and cooking eggs. A chapter is broken down into charcuterie and garde manger. Buy the textbook The Professional Chef, 9th Edition and be confident in your culinary education and career.
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