On Cooking (MyCulinaryLab & iCook Edition) / Edition 1

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Building on the success of On Cooking, 4th edition, the To Go version was inspired by the expressed desire of many users for a text that combines portability with meaningful integration of technology. On Cooking To Go Edition retains all of the instructional in-chapter recipes from the fourth edition; the end-of –chapter recipes have been migrated from the printed book to the Web via i-COOK , a robust web-based recipe management system. This reduced page count provides a more streamlined and portable book. MyCulinaryLab™, our powerful new technology solution, is available for a package option. It does not come packaged with this isbn. MyCulinaryLab™ enables students to study and master content online – in their own time, and at their own pace. Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes.
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Product Details

  • ISBN-13: 9780135061077
  • Publisher: Prentice Hall
  • Publication date: 1/15/2009
  • Series: MyCulinaryLab Series
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 960
  • Product dimensions: 8.20 (w) x 10.80 (h) x 1.50 (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



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