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Significant Attributes and Detailed Details

• ISBN-10: 134433904

• ISBN-13: 9780134433905

• Authors: Sarah R. Labensky, Alan M. Hause, Priscilla Martel, Fred Malley, Anthony Bevan, Settimio Sicoli

• Author: N/A

• Publication Date: 2017-02

• MSRP:

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On Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts.

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On Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts. Our “time tested” approach teaches both the principles and practices of the culinary arts by building a strong foundation based in on sound fundamental techniques, focusing on five areas essential to a well-rounded culinary professional: Professionalism, Preparation, Cooking, Baking, and Meal Service and Presentation. KEY TOPICS: Professionalism; Food Safety and Sanitation; Nutrition; Menu Planning and Food Costing; Tools and Equipment; Knife Skills; Flavours and Flavourings; Eggs and Dairy Products; Principles of Cooking; Stocks and Sauces; Soups; Principles of Meat Cookery; Beef; Veal; Lamb; Pork; Poultry; Game; Fish and Shellfish; Charcuterie; International Flavour Principles; Vegetables; Potatoes, Grains and Pasta; Cooking for Health and Lifestyle; Salads and Salad Dressings; Fruits; Principles of the Bakeshop; Quick Breads; Yeast Breads; Pies, Pastries and Cookies; Cakes and Frostings; Custards, Creams, Frozen Desserts and Dessert Sauces; Breakfast and Brunch; Appetizers and Sandwiches; Beverages; Plate Presentation MARKET: Appropriate for Introduction to Cooking courses.