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  5. On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition

On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition, 7th edition

  • Sarah R. Labensky
  • Alan M. Hause
  • Priscilla A. Martel
  • Fred L. Malley
  • Anthony Bevan
  • Settimio Sicoli

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Overview

NOTE: Before purchasing, check with your instructor to ensure you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, and registrations are not transferable. To register for and use Pearson's MyLab & Mastering products, you may also need a Course ID, which your instructor will provide.

 

Canadian Culinary Professionalism

On Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts. Our “time tested” approach teaches both the principles and practices of the culinary arts by building a strong foundation based in on sound fundamental techniques, focusing on five areas essential to a well-rounded culinary professional: Professionalism, Preparation, Cooking, Baking, and Meal Service and Presentation.


0134620364 / 9780134620367 On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition Plus MyCulinaryLab with Pearson eText -- Access Card Package

 

Package consists of:

 

0134433904 / 9780134433905 On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition

0134657985 / 9780134657981 MyCulinaryLab with Pearson eText -- Standalone Access Card -- for On Cooking: A Textbook of Culinary Fundamentalsl, Seventh Canadian Edition

Table of contents

Part 1 Professionalism

1        Professionalism

2        Food Safety and Sanitation

3        Nutrition

4        Menu Planning and Food Costing

 

Part 2 Preparation

5        Tools and Equipment

6        Knife Skills

7        Flavours and Flavourings

8        Eggs and Dairy Products

 

Part 3 Cooking

9        Principles of Cooking

10      Stocks and Sauces

11      Soups

12      Principles of Meat Cookery

13      Beef

14      Veal

15      Lamb

16      Pork

17      Poultry

18      Game

19      Fish and Shellfish

20      Charcuterie

21      International Flavour Principles

22      Vegetables

23      Potatoes, Grains and Pasta

24      Cooking for Health and Lifestyle

25      Salads and Salad Dressings

26      Fruits

 

Part 4 Baking

27      Principles of the Bakeshop

28      Quick Breads

29      Yeast Breads

30      Pies, Pastries and Cookies

31      Cakes and Frostings

32      Custards, Creams, Frozen Desserts and Dessert Sauces

 

Part 5 Meal Service and Presentation

33      Breakfast and Brunch

34      Appetizers and Sandwiches

35      Beverages

36      Plate Presentation

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Published by Pearson Canada (February 1st 2017) - Copyright © 2018