CourseCompass Access Code Card / Edition 3

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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.


  • 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
  • Edition number: 3
  • Product dimensions: 6.14 (w) x 9.00 (h) x 0.12 (d)

Meet the Author

Sarah R. Labensky, CCP


Chef Sarah is a cookbook author, cooking teacher, former working chef and caterer, active community volunteer and passionate culinary professional.  She is currently employed as the Culinary Publications Specialist for FRP (Favorite Recipes Press) in Nashville.  She joined FRP after serving as Founding Director of the Culinary Arts Institute at Mississippi University for Women.  Previously, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College. 


In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University.  She also holds a Culinary Certificate from Scottsdale Community College.


Sarah has co-authored or edited almost over a dozen culinary books, including the best-selling On Cooking:  A Textbook of Culinary Fundamentals (Prentice Hall, 1995; 4th ed. 2006) and the award-winning On Baking (Prentice Hall, 2005).  Sarah is active in numerous professional organizations and is the Immediate Past-President of the IACP. 

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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   





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