On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package

Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause (Autoren)

Media-Kombination

1224 Seiten

2016 | 5th edition
Prentice Hall
978-0-13-382917-4 (ISBN)

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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 you toward a successful career in the culinary arts.

Personalize learning with MyCulinaryLab
MyCulinaryLab is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking.

0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package

Package consists of:

0133458555 / 9780133458558 On Cooking Update

0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update

Part 1: PROFESSIONALISM

Professionalism
Food Safety and Sanitation
Menus and Recipes

Part 2: PREPARATION

Tools and Equipment
Knife Skills
Flavors + Flavorings
Dairy Products
Mise en Place

Part 3: COOKING

Principles of Cooking
Stocks and Sauces
Soups
Principles of Meat Cookery
Beef
Veal
Lamb
Pork
Poultry
Game
Fish + Shellfish
Eggs + Breakfast
Vegetables
Potatoes, Grains and Pasta
Healthy Cooking

Part 4: GARDE MANGER

Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors d’Oeuvre and Canapés

Part 5: BAKING

Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts + Sauces

Part 6: PRESENTATION

Plate Presentation
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

Erscheint lt. Verlag	11.1.2016
Verlagsort	Upper Saddle River
Sprache	englisch
Maße	235 x 285 mm
Gewicht	3280 g
Themenwelt	Schulbuch / Wörterbuch
Themenwelt	Wirtschaft
ISBN-10	0-13-382917-0 / 0133829170
ISBN-13	978-0-13-382917-4 / 9780133829174
Zustand	Neuware