Full Description
<>For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. Offering a streamlined portability and technology-rich format, Labensky, On Cooking-To Go Edition builds on the quality, expertise and reputation of On Cooking, 5e. This edition features a new chapter on healthy cooking, over 250 new photographs and new trends in Culinary Arts such as asian knife skills and sustainable cooking. On Cooking-To Go Edition retains all of the instructional recipes from the fifth edition and moves the end-of chapter recipes to the Web via i-COOK. Subscriptions to the revolutionary MyCulinaryLab and i-COOK are available for purchase with the book as it combines portability with meaningful integration of technology.
Contents
Part 1 PROFESSIONALISMChapter 1 ProfessionalismChapter 2 Food Safety and SanitationChapter 3 Menus and RecipesPart 2 PREPARATIONChapter 4 Tools and EquipmentChapter 5 Knife SkillsChapter 6 Flavors + FlavoringsChapter 7 Dairy ProductsChapter 8 Mise en PlacePart 3 COOKINGChapter 9 Principles of CookingChapter 10 Stocks and SaucesChapter 11 SoupsChapter 12 Principles of Meat CookeryChapter 13 BeefChapter 14 VealChapter 15 LambChapter 16 PorkChapter 17 PoultryChapter 18 GameChapter 19 Fish + ShellfishChapter 20 Eggs + BreakfastChapter 21 VegetablesChapter 22 Potatoes, Grains and PastaChapter 23 Healthy CookingPart 4 GARDE MANGERChapter 24 Salads and Salad DressingsChapter 25 FruitsChapter 26 SandwichesChapter 27 CharcuterieChapter 28 Hors d'Oeuvre and CanapesPart 5 BAKINGChapter 29 Principles of the Bakeshop Chapter 30 Quick BreadsChapter 31 Yeast BreadsChapter 32 Pies, Pastries and CookiesChapter 33 Cakes and FrostingsChapter 34 Custards, Creams, Frozen Desserts + SaucesPart 6 PRESENTATIONChapter 35 Plate PresentationChapter 36 Buffet PresentationAP 1 Professional OrganizationsAP 2 Measurement and Conversion ChartsAP 3 Fresh Produce Availability ChartAP 4 Bibliography and Recommended ReadingGlossaryIndex
