On Cooking A Textbook of Culinary Fundamentals "To Go"

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

• ISBN13: 9780135118054
• ISBN10: 0135118050
• Edition: 5th
• Format: Paperback
• Copyright: 2010-01-20
• Publisher: Pearson

Summary

<>For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.Offering a streamlined portability and technology-rich format, Labensky, On CookingTo Go Edition builds on the quality, expertise and reputation of On Cooking, 5e. This edition features a new chapter on healthy cooking, over 250 new photographs and new trends in Culinary Arts such as asian knife skills and sustainable cooking. On CookingTo Go Edition retains all of the instructional recipes from the fifth edition and moves the end-of chapter recipes To The Web via i-COOK. Subscriptions To The revolutionary MyCulinaryLab and i-COOK are available for purchase with the book as it combines portability with meaningful integration of technology.

Table of Contents

Part 1   PROFESSIONALISM

Chapter 1          Professionalism

Chapter 2          Food Safety and Sanitation

Chapter 3          Menus and Recipes

 

Part 2   PREPARATION

Chapter 4          Tools and Equipment

Chapter 5          Knife Skills

Chapter 6          Flavors + Flavorings

Chapter 7          Dairy Products

Chapter 8          Mise en Place

 

Part 3   COOKING

Chapter 9          Principles of Cooking

Chapter 10        Stocks and Sauces

Chapter 11        Soups

Chapter 12        Principles of Meat Cookery

Chapter 13        Beef

Chapter 14        Veal

Chapter 15        Lamb

Chapter 16        Pork

Chapter 17        Poultry

Chapter 18        Game

Chapter 19        Fish + Shellfish

Chapter 20        Eggs + Breakfast

Chapter 21        Vegetables

Chapter 22        Potatoes, Grains and Pasta

Chapter 23        Healthy Cooking

 

Part 4   GARDE MANGER

Chapter 24        Salads and Salad Dressings

Chapter 25        Fruits

Chapter 26        Sandwiches

Chapter 27        Charcuterie

Chapter 28        Hors d’Oeuvre and Canapés

 

Part 5   BAKING

Chapter 29        Principles of the Bakeshop

Chapter 30        Quick Breads

Chapter 31        Yeast Breads

Chapter 32        Pies, Pastries and Cookies

Chapter 33        Cakes and Frostings

Chapter 34        Custards, Creams, Frozen Desserts + Sauces

 

Part 6   PRESENTATION

Chapter 35        Plate Presentation

Chapter 36        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