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
     
 

This package contains the following components:

0131713272 / 9780131713277 On Cooking: A Textbook of Culinary Fundamentals

0131713329 / 9780131713321 Cooking Techniques DVD

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Overview

This package contains the following components:

0131713272 / 9780131713277 On Cooking: A Textbook of Culinary Fundamentals

0131713329 / 9780131713321 Cooking Techniques DVD

Product Details

ISBN-13:
9780132380911
Publisher:
Prentice Hall
Publication date:
03/28/2006
Edition description:
Book & DVD Package
Product dimensions:
8.60(w) x 11.20(h) x 2.60(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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