9780138626402

On Cooking : A Textbook of Culinary Fundamentals

by ;
  • ISBN13:

    9780138626402

  • ISBN10:

    0138626405

  • Edition: 2nd
  • Format: Hardcover
  • Copyright: 6/1/1998
  • Publisher: Pearson (Manual)
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Summary

For introductory Food Preparation courses in general culinary arts and food and beverage programs. Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's student chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science.

Table of Contents

Part 1 Professionalism 1(74)
Professionalism
2(16)
Food Safety and Sanitation
18(18)
Nutrition
36(22)
Recipes and Menus
58(17)
Part 2 Preparation 75(90)
Tools and Equipment
76(28)
Knife Skills
104(14)
Kitchen Staples
118(28)
Dairy Products
146(19)
Part 3 Cooking 165(514)
Principles of Cooking
166(12)
Stocks and Sauces
178(52)
Soups
230(32)
Principles of Meat Cookery
262(30)
Beef
292(20)
Veal
312(22)
Lamb
334(24)
Pork
358(18)
Poultry
376(54)
Game
430(24)
Fish and Shellfish
454(80)
Eggs
534(24)
Deep-Frying
558(14)
Vegetables
572(60)
Potatoes, Grains and Pasta
632(47)
Part 4 Garde Manger 679(182)
Salads and Salad Dressings
680(38)
Fruits
718(42)
Sandwiches
760(26)
Charcuterie
786(42)
Hors D'Oeuvre and Canapes
828(33)
Part 5 Baking 861(220)
Principles of the Bakeshop
862(24)
Quick Breads
886(20)
Yeast Breads
906(34)
Pies, Pastries and Cookies
940(54)
Cakes and Frostings
994(44)
Custards, Creams, Frozen Desserts and Sauces
1038(43)
Part 6 Presentation 1081
Plate Presentation
1082(14)
Buffet Presentation
1096
Appendix I Professional Organizations 1113(2)
Appendix II Measurement and Conversion Charts 1115(2)
Bibliography and Recommended Reading 1117(4)
Glossary 1121(16)
Index 1137

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