Professional Documents
Culture Documents
6
5
10
8
9
1. Maitake 6. Cremini
2. Oyster 7. Lobster
3. Portobello 8. Matsutaki
4. Shiitake 9. Morel
5. White 10. Chanterelle
Intellectual property of The Culinary Institute of America Adapted from the pages of The Professional Chef Courtesy of the Admissions Department
Items can be reproduced for classroom purposes only and cannot be altered for individual use.