On Cooking : A Textbook of Culinary Fundamentals （5 PCK HAR/）

Labensky, Sarah R./ Hause, Alan M./ Martel, Priscilla A.

Pearson College Div（2014/08発売）

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製本 Hardcover:ハードカバー版／ページ数 1181 p.
言語 ENG
商品コード 9780133829174
DDC分類 338

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.Personalize learning with MyCulinaryLabMyCulinaryLab is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. 0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0133458555 / 9780133458558 On Cooking Update 0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update

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