On Cooking: A Textbook of Culinary Fundamentals, 6th edition
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On Cooking: A Textbook of Culinary Fundamentals has, for over 2 decades, prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the how's and why's of cooking and baking principles. With visual guidance, step-by-step instructions and more than 800 recipes, you'll gain the practical exposure needed to start building expertise.
On Cooking takes a holistic approach to developing well-rounded culinary professionals. More than 800 tested recipes round out a comprehensive lab curriculum. Throughout the text, you'll be introduced to trends in the culinary arts, including sustainable/seasonal cooking, small-plate dishes, global techniques, sous-vide cooking and international cuisine.
The 6th Edition builds on its fundamentals approach through expanded coverage of basic nutrition and an examination of current trends. The new edition also brings dozens of new recipes, more than 200 new photographs and new at-a-glance tips and techniques.
Published by Pearson (September 18th 2020) - Copyright © 2019
Subject: Culinary Arts & Hospitality Management
Category: Cooking & Baking
PART 1: PROFESSIONALISM
- Food Safety and Sanitation
- Menus and Recipes
PART 2: PREPARATION
- Tools and Equipment
- Knife Skills
- Flavors and Flavorings
- Dairy Products
- Mise en Place
PART 3: COOKING
- Principles of Cooking
- Stocks and Sauces
- Principles of Meat Cookery
- Fish and Shellfish
- Eggs and Breakfast
- Potatoes, Grains and Pasta
- Healthy Cooking and Special Diets
PART 4: GARDE MANGER
- Salads and Salad Dressings
- 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 and Sauces
PART 6: PRESENTATION
- Plate Presentation
- Buffet Presentation
- Measurement and Conversion Charts
- Fresh Locally-grown Produce Availability Chart
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