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(eBook) (PDF) On Cooking: A Textbook of Culinary Fundamentals, 6th edition

$29.90

By
Sarah R. Labensky, 
Alan M. Hause

Category:

Description

Overview

On Cooking teaches the “hows” and “whys” of cooking and baking, while providing visual, step-by-step guidance and practice recipes.

Published by Pearson (September 18th 2020) – Copyright © 2019
ISBN-13: 9780136874904
Subject: Culinary Arts & Hospitality Management
Category: Cooking & Baking

PART 1: PROFESSIONALISM

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

PART 2: PREPARATION

  1. Tools and Equipment
  2. Knife Skills
  3. Flavors and Flavorings
  4. Dairy Products
  5. Mise en Place

PART 3: COOKING

  1. Principles of Cooking
  2. Stocks and Sauces
  3. Soups
  4. Principles of Meat Cookery
  5. Beef
  6. Veal
  7. Lamb
  8. Pork
  9. Poultry
  10. Game
  11. Fish and Shellfish
  12. Eggs and Breakfast
  13. Vegetables
  14. Potatoes, Grains and Pasta
  15. Healthy Cooking and Special Diets

PART 4: GARDE MANGER

  1. Salads and Salad Dressings
  2. Fruits
  3. Sandwiches
  4. Charcuterie
  5. Hors d’Oeuvre and Canapés

PART 5: BAKING

  1. Principles of the Bakeshop
  2. Quick Breads
  3. Yeast Breads
  4. Pies, Pastries and Cookies
  5. Cakes and Frostings
  6. Custards, Creams, Frozen Desserts and Sauces

PART 6: PRESENTATION

  1. Plate Presentation
  2. Buffet Presentation

APPENDICES

  1. Measurement and Conversion Charts
  2. Fresh Locally-grown Produce Availability Chart