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Learn the Extreme Study Companion: Test bank for On Cooking A Textbook of Culinary Fundamentals Fifth Canadian Edition 5 E 5th Edition
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Significant Traits and Detailed Information
ISBN-10: 132310236
ISBN-13: 9780132310239
Authors: Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, Fred Malley, Anthony Bevan, Settimio Sicoli
Author: N/A
Publication Date: 2011-01-03
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The text provides¿a wealth of resources that will help students both while learning and during their careers, including¿a thorough coverage of basic skills, techniques and culinary fundamentals; Canadian guidelines for food safety and …
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Note: If you are purchasing an electronic version, MyCulinaryLab does not come automatically packaged with it. To purchase MyCulinaryLab, please visit www.myculinarylab.com or you can purchase a package of the physical text and MyCulinaryLab by searching for ISBN 10: 0132310236 / ISBN 13: 9780132310239. The fifth Canadian edition of On Cooking is our “All About the Basics” edition: prepping chefs for careers in the kitchen with recipe basics that conform to the Red Seal and are supported by MyCulinaryLab. The text provides¿a wealth of resources that will help students both while learning and during their careers, including¿a thorough coverage of basic skills, techniques and culinary fundamentals; Canadian guidelines for food safety and quality, meat cuts and butchering procedures, health and nutrition; and hundreds of photos and photo sequences detailing preparation techniques and plate presentation.
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