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On Cooking : Textbook of Culinary Fundamentals -Text Only

On Cooking : Textbook of Culinary Fundamentals -Text Only - 4th edition

ISBN13: 978-0131713277

Cover of On Cooking : Textbook of Culinary Fundamentals -Text Only 4TH 07 (ISBN 978-0131713277)
ISBN13: 978-0131713277
ISBN10: 0131713272
Cover type:
Edition/Copyright: 4TH 07
Publisher: Prentice Hall, Inc.
Published: 2007
International: No

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On Cooking : Textbook of Culinary Fundamentals -Text Only - 4TH 07 edition

ISBN13: 978-0131713277

Labensky, Hause, Labensky and Martel

ISBN13: 978-0131713277
ISBN10: 0131713272
Cover type:
Edition/Copyright: 4TH 07
Publisher: Prentice Hall, Inc.

Published: 2007
International: No
Summary

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.

THE definitive culinary skills textbook in the market. Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none.

Table of Contents

Part 1 Professionalism

Chapter 1. Professionalism
Chapter 2. Food Safety and Sanitation
Chapter 3. Nutrition
Chapter 4. Menus and Recipes

Part 2 Preparation

Chapter 5. Tools and Equipment
Chapter 6. Knife Skills
Chapter 7. Flavors and Flavoring
Chapter 8. Dairy Products
Chapter 9. Mise en Place

Part 3 Cooking

Chapter 10. Principles of Cooking
Chapter 11. Stocks and Sauces
Chapter 12. Soups
Chapter 13. Principles of Meat Cookery
Chapter 14. Beef
Chapter 15. Veal
Chapter 16. Lamb
Chapter 17. Pork
Chapter 18. Poultry
Chapter 19. Game
Chapter 20. Fish and Shellfish
Chapter 21. Eggs and Breakfast
Chapter 22. Vegetables
Chapter 23. Potatoes, Grains and Pasta
Chapter 24. Vegetarian Cooking

Part 4 Garde Manger

Chapter 25. Salads and Salad Dressings
Chapter 26. Fruits
Chapter 27. Sandwiches
Chapter 28. Charcuterie
Chapter 29. Hors D'Oeuvre and Canapés

Part 5 Baking

Chapter 30. Principles of the Bakeshop
Chapter 31. Quick Breads
Chapter 32. Yeast Breads
Chapter 33. Pies, Pastries and Cookies
Chapter 34. Cakes and Frostings
Chapter 35. Custards, Creams, Frozen Desserts and Sauces

Part 6 Presentation

Chapter 36. Plate Presentation
Chapter 37. Buffet Presentation

Appendix I. Professional Organizations
Appendix II. Measurement and Conversion Charts
Appendix III. Fresh Produce Availability chart
Bibliography and Recommended Reading
Glossary
Index

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Other Editions for On Cooking : Textbook of Culinary Fundamentals -Text Only

Cover of On Cooking : A Textbook of Culinary Fundamentals 5th edition

On Cooking : A Textbook of Culinary Fundamentals - 5th edition

ISBN13: 978-0137155767
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