On Cooking, 5/e

by Labensky; Martel

• ISBN13: 9780133458558
• ISBN10: 0133458555
• Edition: 5th
• Format: Hardcover
• Copyright: 2014-01-01
• Publisher: PEARSON

Summary

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.

 

Teaching and Learning Experience:

 

The text’s time-tested approach is further enhanced with MyCulinaryLab^™, a dynamic online learning tool that helps you succeed in the classroom.

• MyCulinaryLab^™ enables you to study and master content online—in your own time and at your own pace
• Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional–Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
• A wealth of chapter features helps you learn, practice, and retain concepts

This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

Table of Contents

Part 1: PROFESSIONALISM

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

Part 2: PREPARATION

1. Tools and Equipment
2. Knife Skills
3. Flavors + Flavorings
4. Dairy Products
5. Mise en Place

Part 3: COOKING

1. Principles of Cooking
2. Stocks and Sauces
3. Soups
4. Principles of Meat Cookery
5. Beef
6. Veal
7. Lamb
8. Pork
9. Poultry
10. Game
11. Fish + Shellfish
12. Eggs + Breakfast
13. Vegetables
14. Potatoes, Grains and Pasta
15. Healthy Cooking

Part 4: GARDE MANGER

1. Salads and Salad Dressings
2. Fruits
3. Sandwiches
4. Charcuterie
5. Hors d’Oeuvre and Canapés

Part 5: BAKING

1. Principles of the Bakeshop
2. Quick Breads
3. Yeast Breads
4. Pies, Pastries and Cookies
5. Cakes and Frostings
6. Custards, Creams, Frozen Desserts + Sauces

Part 6: PRESENTATION

1. Plate Presentation
2. Buffet Presentation

AP 1: Professional Organizations

AP 2: Measurement and Conversion Charts

AP 3: Fresh Produce Availability Chart

AP 4: Bibliography and Recommended Reading

Glossary

Index