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On Cooking
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On Cooking "To Go Edition"

by ; ; ;
Edition:
1st
ISBN13:

9780135061077

ISBN10:
0135061075
Format:
Paperback
Pub. Date:
12/28/2008
Publisher(s):
Prentice Hall
List Price: $124.60
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    On Cooking A Textbook of Culinary Fundamentals "To Go"




Summary

Building on the success of On Cooking, 4 th edition, theTo Goversion was inspired by the expressed desire of many users for a text that combines portability with meaningful integration of technology. On Cooking To Go Editionretains 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. MyCulinaryLabtrade;, our powerful new technology solution, supplements this edition. MyCulinaryLabtrade;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.For anyone interested in Cooking, Cooking Skills or Food Preperation, Food and Nutrition, and Hospitality Management.

Table of Contents

Professionalism
Professionalism
Food Safety and Sanitation
Nutrition
Menus and Recipes
Preparation
Tools and Equipment
Knife Skills
Flavors and Flavoring
Dairy Products
Mise en Place
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
Vegetarian Cooking
Garde Manger
Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors DOeuvre and Canapes
Baking
Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts and Sauces
Presentation
Plate Presentation
Buffet Presentation
Professional Organizations
Measurement and Conversion Charts
Fresh Produce Availability chart
Bibliography and Recommended Reading
Glossary
Index
Table of Contents provided by Publisher. All Rights Reserved.


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