On Cooking "To Go Edition"

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

• ISBN13: 9780135061077
• ISBN10: 0135061075
• Edition: 1st
• Format: Paperback
• Copyright: 2008-12-28
• Publisher: Prentice Hall

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.