CourseCompass Access Code Card / Edition 3

CourseCompass Access Code Card / Edition 3

by Sarah R. Labensky, Alan M. Hause
     
 

Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on information relevant to today's students. Comprehensive and well written, and now offering a strong Media Program, On Cooking, 4/e emphasizes an understanding of cooking

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Overview

Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on information relevant to today's students. Comprehensive and well written, and now offering a strong Media Program, On Cooking, 4/e emphasizes an understanding of cooking fundamentals, explores the contemporary dining option of vegetarian cooking, discusses nutrition and special health issues, and provides information on other relevant topics such as culinary history and food science.

KEY FEATURES

  • Test Kitchen Program offers over 140 in-chapter recipes tested by culinary schools assures recipe accuracy.
  • Approximately 50 new recipes and expanded recipe variations add greater variety of recipes and offer additional basic, competency-based recipes.
  • A strong Media Program packaged with each text includes:

                    DVD ROM—an interactive assessment tool

                    Cost Genie CD—a cost management tool

  • New chapter Flavor and Flavorings exploresdistinguishing and understanding how flavoring affects taste & smell of foods; helps students develop flavor perception and be able to describe tastes.
  • New section on the Flavors of Wine and Spirits located within the Flavors and Flavoring chapter identifies the major wine varieties and illustrates how to use wines and spirits in cooking.
  • New chapter Vegetarian Cooking brings into focus an important contemporary dining option.
  • Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment.

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Product Details

ISBN-13:
9780130497130
Publisher:
Prentice Hall
Publication date:
10/25/2002
Product dimensions:
6.14(w) x 9.00(h) x 0.12(d)

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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