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On cooking a textbook of culinary fundamentals 5th Edition by Sarah Labensky, Alan Hause, Priscilla Martel 9781292057170 1292057173

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On cooking a textbook of culinary fundamentals 5th, global Edition Labensky Digital Instant Download

Author(s): Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla A.
ISBN(s): 9781292057170, 1292057173
Edition: 5th, global
File Details: PDF, 87.69 MB
Year: 2015
Language: english
SKU: EB-7106628 Categories: , Tags: , , , , ,

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Product details:

ISBN 10: 1292057173

ISBN 13: 9781292057170

Author: Sarah Labensky, Alan Hause, Priscilla Martel

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding students toward a successful career in the culinary arts.

Table of contents:

Part 1: Professionalism

  • Chapter 1: The Culinary Profession

  • Chapter 2: Cleanliness and Safety

  • Chapter 3: Writing Menus and Recipes

Part 2: Preparation

  • Chapter 4: The Kitchen and the Tools

  • Chapter 5: The Art of Using Knives

  • Chapter 6: Taste, Smell and Flavors

  • Chapter 7: Of Meats and Cheeses

  • Chapter 8: Organizing and Planning

Part 3: Cooking

  • Chapter 9: Principles and Techniques

  • Chapter 10: Stocks and Sauces

  • Chapter 11: Soups

  • Chapter 12: Meats and How to Cook Them

  • Chapter 13: Fish + Shellfish

  • Chapter 14: Egg, the Queen of Breakfast

  • Chapter 15: Variety with Vegetables

  • Chapter 16: Potatoes, Grains and Pasta

  • Chapter 17: Nutrients and Nourishment

Part 4: Garde Manger

  • Chapter 18: Salads and Salad Dressings

  • Chapter 19: Fruits

  • Chapter 20: Sandwiches

  • Chapter 21: Charcuterie

  • Chapter 22: Hors d’Oeuvre and Canapés

Part 5: Baking

  • Chapter 23: The Arts and Science of Baking

  • Chapter 24: Quick Breads

  • Chapter 25: Yeast Breads

  • Chapter 26: Pies, Pastries and Cookies

  • Chapter 27: Cakes and Frostings

  • Chapter 28: Custards, Creams, Frozen Desserts + Sauces

Part 6: Presentation

  • Chapter 29: Beauty on the Plate

  • Chapter 30: Presenting a Buffet

Appendices

  • AP 1: Professional Organizations

  • AP 2: Measurement and Conversion Charts

  • AP 3: Fresh Produce Availability Chart

  • AP 4: Bibliography and Recommended Reading

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Tags: Sarah Labensky, Alan Hause, Priscilla Martel, cooking