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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: eTextbook
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
- Professionalism
- Food Safety and Sanitation
- Nutrition
- Menus and Recipes
PART 2: PREPARATION
- Tools and Equipment
- Knife Skills
- Flavors and Flavorings
- Dairy Products
- Mise en Place
PART 3: COOKING
- Principles of Cooking
- Stocks and Sauces
- Soups
- Principles of Meat Cookery
- Beef
- Veal
- Lamb
- Pork
- Poultry
- Game
- Fish and Shellfish
- Eggs and Breakfast
- Vegetables
- Potatoes, Grains and Pasta
- Healthy Cooking and Special Diets
PART 4: GARDE MANGER
- Salads and Salad Dressings
- Fruits
- Sandwiches
- Charcuterie
- Hors d’Oeuvre and Canapés
PART 5: BAKING
- Principles of the Bakeshop
- Quick Breads
- Yeast Breads
- Pies, Pastries and Cookies
- Cakes and Frostings
- Custards, Creams, Frozen Desserts and Sauces
PART 6: PRESENTATION
- Plate Presentation
- Buffet Presentation
APPENDICES
- Measurement and Conversion Charts
- Fresh Locally-grown Produce Availability Chart
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