On Cooking : A Textbook of Culinary Fundamentals

by Labensky, Sarah; Hause, Alan M.

• ISBN13: 9780138626402
• ISBN10: 0138626405
• Edition: 2nd
• Format: Hardcover
• Copyright: 1998-06-01
• Publisher: Pearson (Manual)

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