MyLab Culinary and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking

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

• ISBN13: 9780134872773
• ISBN10: 0134872770
• eBook ISBN(s): 9780134872773
• Additional ISBN(s): 9781323904589
• Edition: 6th
• Format: Access Code
• Copyright: 2018-07-31
• Publisher: Pearson College & Career Readiness
• More Book Details
• Purchase Benefits

Summary

Personalize learning with MyLab
By combining trusted author content with digital tools and a flexible platform, MyLab^™ personalizes the learning experience and improves results for each student.

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Author Biography

Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author, and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was Founding Director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.

 

Alan M. Hause is a graduate of the Culinary Institute of America in Hyde Park, NY. Upon graduation, Chef Hause worked in both  restaurants and hotels before settling in Arizona. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. He also launched and operates Gertrude’s Restaurant at the Desert Botanical Garden in Phoenix. Chef Hause is involved in day-to-day food production, planning and execution of catered events, as well as overseeing restaurant operations.

 

Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.

Table of Contents

PART 1: PROFESSIONALISM

1. Professionalism

2. Food Safety and Sanitation

3. Nutrition

4. Menus and Recipes

PART 2: PREPARATION

5. Tools and Equipment

6. Knife Skills

7. Flavors and Flavorings

8. Dairy Products

9. Mise en Place

PART 3: COOKING

10. Principles of Cooking

11. Stocks and Sauces

12. Soups

13. Principles of Meat Cookery

14. Beef

15. Veal

16. Lamb

17. Pork

18. Poultry

19. Game

20. Fish and Shellfish

21. Eggs and Breakfast

22. Vegetables

23. Potatoes, Grains and Pasta

24. Healthy Cooking and Special Diets

PART 4: GARDE MANGER

25. Salads and Salad Dressings

26. Fruits

27. Sandwiches

28. Charcuterie

29. Hors d’Oeuvre and Canapés

PART 5: BAKING

30. Principles of the Bakeshop

31. Quick Breads

32. Yeast Breads

33. Pies, Pastries and Cookies

34. Cakes and Frostings

35. Custards, Creams, Frozen Desserts and Sauces

PART 6: PRESENTATION

36. Plate Presentation

37. Buffet Presentation

Appendix I. Measurement and Conversion Charts

Appendix II. Fresh Locally-grown Produce Availability Chart