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The Professional Chef
 
 
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The Professional Chef [Hardcover]

The Culinary Institute of America
4.8 out of 5 stars  See all reviews (141 customer reviews)


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Concordance (learn more)
These are the 100 most frequently used words in this book.

add  beans  black  bread  brown  butter  chapter  cheese  chicken  chopped  color  combine  cook  cooked  cooking  cover  cream  cuisine  cut  desired  dishes  dough  dried  dry  eggs  fat  fish  fl  flavor  flour  food  fresh  fruit  garlic  green  ground  heat  hot  immediately  include  ingredients  juice  kg  large  lb  liquid  makes  may  meat  medium  milk  minced  minutes  mixture  ml  necessary  needed  often  oil  onions  oven  page  pan  part  pasta  pepper  place  pork  potatoes  prepared  red  remove  rice  salads  salt  sauce  season  seasoning  serve  service  servings  should  side  simmer  slice  small  soup  stock  sugar  sweet  temperature  tender  time  top  use  used  vegetables  water  white  wine 




Text Stats
These statistics are computed from the text of this book. (learn more)
Readability (learn more) Compared with other books
Fog Index:  11.0
33% are easier
67% are harder
Flesch Index:  56.8
39% are easier
61% are harder
Flesch-Kincaid Index:  9.1
37% are easier
63% are harder
 
Complexity (learn more)
Complex Words:  12%
38% have fewer
62% have more
Syllables per Word:  1.6
45% have fewer
55% have more
Words per Sentence:  15.2
41% have fewer
59% have more
 
Number of
Characters:  2,103,635
98% have fewer
2% have more
Words:  333,632
99% have fewer
1% have more
Sentences:  21,891
98% have fewer
2% have more
 
Fun stats
Words per Ounce:  2,626  



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