As students or trainees use The Professional Chef, Seventh Edition, they will have this study guide as a learning aid. It will help direct their learning, with useful chapter objectives, key terms, and questions, including multiple choice, true/false, essay, and class projects. Next to their knives, the tool America's top chefs have used to learn their cooking skills The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers. Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students'professional aspirants and serious home cooks, alike'to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook c