Test Bank for On Cooking: A Textbook of Culinary Fundamentals (6th Edition) (What’s New in Culinary & Hospitality) 6th Edition
Product details:
- ISBN-10 : 0134441907
- ISBN-13 : 978-0134441900
- Author: Sarah R. Labensky, Priscilla A. Martel
Market-leading cooking text
For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the “hows” and “whys” of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its “fundamentals” approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.
Table contents:
PART 1: PROFESSIONALISM
- Professionalism
- Food Safety and Sanitation
- Nutrition
- Menus and Recipes
PART 2: PREPARATION
- Tools and Equipment
- Knife Skills
- Flavors and Flavorings
- Dairy Products
- Mise en Place
PART 3: COOKING
- Principles of Cooking
- Stocks and Sauces
- Soups
- Principles of Meat Cookery
- Beef
- Veal
- Lamb
- Pork
- Poultry
- Game
- Fish and Shellfish
- Eggs and Breakfast
- Vegetables
- Potatoes, Grains and Pasta
- Healthy Cooking and Special Diets
PART 4: GARDE MANGER
- Salads and Salad Dressings
- Fruits
- Sandwiches
- Charcuterie
- Hors d’Oeuvre and Canapés
PART 5: BAKING
- Principles of the Bakeshop
- Quick Breads
- Yeast Breads
- Pies, Pastries and Cookies
- Cakes and Frostings
- Custards, Creams, Frozen Desserts and Sauces
PART 6: PRESENTATION
- Plate Presentation
- Buffet Presentation
APPENDICES
- Measurement and Conversion Charts
- Fresh Locally-grown Produce Availability Chart
People also search:
on cooking a textbook of culinary fundamentals 6th edition free
5 principles of cooking
what is culinary fundamentals
on cooking textbook 6th edition
