On Cooking: A Textbook of Culinary Fundamentals, 6th edition
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On Cooking teaches the "hows" and "whys" of cooking and baking, while providing visual, step-by-step guidance and practice recipes.
Published by Pearson (September 18th 2020) - Copyright © 2019
Subject: Culinary, Hospitality, Travel & Tourism
Category: Culinary Arts: Cooking
Table of contents
PART 1: PROFESSIONALISM
2. Food Safety and Sanitation
4. Menus and Recipes
PART 2: PREPARATION
5. Tools and Equipment
6. Knife Skills
7. Flavors and Flavorings
8. Dairy Products
9. Mise en Place
PART 3: COOKING
10. Principles of Cooking
11. Stocks and Sauces
13. Principles of Meat Cookery
20. Fish and Shellfish
21. Eggs and Breakfast
23. Potatoes, Grains and Pasta
24. Healthy Cooking and Special Diets
PART 4: GARDE MANGER
25. Salads and Salad Dressings
29. Hors d’Oeuvre and Canapés
PART 5: BAKING
30. Principles of the Bakeshop
31. Quick Breads
32. Yeast Breads
33. Pies, Pastries and Cookies
34. Cakes and Frostings
35. Custards, Creams, Frozen Desserts and Sauces
PART 6: PRESENTATION
36. Plate Presentation
37. Buffet Presentation
Appendix I. Measurement and Conversion Charts
Appendix II. Fresh Locally-grown Produce Availability Chart
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