Full Description
For nearly two decades, On Cookinghas instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.Teaching and Learning Experience:The text's time-tested approach is further enhanced with MyCulinaryLab (TM), a dynamic online learning tool that helps you succeed in the classroom.MyCulinaryLab (TM) enables you to study and master content online-in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain conceptsThis is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.
Contents
Part 1Professionalism Food Safety and Sanitation Menus and RecipesPart 2: PREPARATIONTools and Equipment Knife Skills Flavors + Flavorings Dairy Products Mise en PlacePart 3: COOKINGPrinciples of Cooking Stocks and Sauces Soups Principles of Meat Cookery Beef Veal Lamb Pork Poultry Game Fish + Shellfish Eggs + Breakfast Vegetables Potatoes, Grains and Pasta Healthy CookingPart 4: GARDE MANGERSalads and Salad Dressings Fruits Sandwiches Charcuterie Hors d'Oeuvre and CanapesPart 5: BAKINGPrinciples of the Bakeshop Quick Breads Yeast Breads Pies, Pastries and Cookies Cakes and Frostings Custards, Creams, Frozen Desserts + SaucesPart 6: PRESENTATIONPlate Presentation Buffet PresentationAP 1: Professional OrganizationsAP 2: Measurement and Conversion ChartsAP 3: Fresh Produce Availability ChartAP 4: Bibliography and Recommended ReadingGlossaryIndex
