On Cooking: A Textbook of Culinary Fundamentals / Edition 4

On Cooking: A Textbook of Culinary Fundamentals / Edition 4

by Sarah R. Labensky, Alan M. Hause, Steven R. Labensky, Priscilla A. Martel
     
 

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores

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Overview

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

Product Details

ISBN-13:
9780131713277
Publisher:
Prentice Hall
Publication date:
01/31/2006
Series:
MyCulinaryLab Series
Edition description:
REV
Pages:
1440
Product dimensions:
8.44(w) x 11.14(h) x 2.35(d)

Table of Contents

I. PROFESSIONALISM.

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

II. PREPARATION.

5. Tools and Equipment.
6. Knife Skills.
7. Kitchen Staples.
8. Dairy Products.

III. COOKING.

9. Mise en Place.
10. Principles of Cooking.
11. Stocks and Sauces.
12. Soups.
13. Principles of Meat Cookery.
14. Beef.
15. Veal.
16. Lamb.
17. Pork.
18. Poultry.
19. Game.
20. Fish and Shellfish.
21. Eggs and Breakfast.
22. Vegetables.
23. Potatoes, Grains and Pasta.

IV. GARDE MANGER.

24. Salads and Salad Dressings.
25. Fruits.
26. Sandwiches.
27. Charcuterie.
28. Hors D'Oeuvre and Canapés.

V. BAKING.

29. Principles of the Bakeshop.
30. Quick Breads.
31. Yeast Breads.
32. Pies, Pastries and Cookies.
33. Cakes and Frostings.
34. Custards, Creams, Frozen Desserts and Sauces.

VI. PRESENTATION.

35. Plate Presentation.
36. Buffet Presentation.
Appendix A:Professional Organizations.
Appendix B: Measurements and Conversions.
Appendix C: Seasonal Availability of Produce.
Bibliography and Recommended Reading.
Glossary.
Index.

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