On Cooking Update

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

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has 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 students toward a successful career in the culinary arts.

Teaching and Learning Experience:

The text's time-tested approach is further enhanced with MyCulinaryLab^™, a dynamic online teaching and learning tool that helps instructors manage their course and students succeed in the classroom.

• Offers instructors easy-to-use course management resources and enables students to study and master content online with MyCulinaryLab^™
• Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
• A wealth of chapter features helps students learn, practice, and retain concepts

This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

List of contents

Part 1: PROFESSIONALISM

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

Part 2: PREPARATION

1. Tools and Equipment
2. Knife Skills
3. Flavors + 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 + Shellfish
12. Eggs + Breakfast
13. Vegetables
14. Potatoes, Grains and Pasta
15. Healthy Cooking

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 + Sauces

Part 6: PRESENTATION

1. Plate Presentation
2. Buffet Presentation

AP 1: Professional Organizations
AP 2: Measurement and Conversion Charts
AP 3: Fresh Produce Availability Chart
AP 4: Bibliography and Recommended Reading
Glossary
Index

Summary

For courses in Introductory Cooking, Cooking Skills or “Food Prep” courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.
 
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has 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 students toward a successful career in the culinary arts.
 
Teaching and Learning Experience:
 
The text’s time-tested approach is further enhanced with MyCulinaryLab^™, a dynamic online teaching and learning tool that helps instructors manage their course and students succeed in the classroom.

• Offers instructors easy-to-use course management resources and enables students to study and master content online with MyCulinaryLab^™
• Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional–Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
• A wealth of chapter features helps students learn, practice, and retain concepts

This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

Product details

• Authors: Alan M. Hause, LABENSKY, Sarah R. Labensky, Priscilla A. Martel
• Publisher: Pearson Academic
• Languages: English
• Product format: Hardback
• Released: 01.01.2015
• EAN: 9780133458558
• ISBN: 978-0-13-345855-8
• No. of pages: 1224
• Weight: 3170 g
• Series: Prentice Hall; Prentice Hall
• Subject: Social sciences, law, business > Business > Individual industrial sectors, branches