Full Description
For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. THE definitive culinary skills textbook in the market. Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none. NEW! i-COOKStudent Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Cooking, 4th edition. i-COOK Student Access Registration , FREE 14 day Trail! Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson
Contents
Part 1 Professionalism Chapter 1 Professionalism Chapter 2 Food Safety and Sanitation Chapter 3 Nutrition Chapter 4 Menus and Recipes Part 2 Preparation Chapter 5 Tools and Equipment Chapter 6 Knife Skills Chapter 7 Flavors and Flavoring Chapter 8 Dairy Products Chapter 9 Mise en Place Part 3 Cooking Chapter 10 Principles of Cooking Chapter 11 Stocks and Sauces Chapter 12 Soups Chapter 13 Principles of Meat Cookery Chapter 14 Beef Chapter 15 Veal Chapter 16 Lamb Chapter 17 Pork Chapter 18 Poultry Chapter 19 Game Chapter 20 Fish and Shellfish Chapter 21 Eggs and Breakfast Chapter 22 Vegetables Chapter 23 Potatoes, Grains and Pasta Chapter 24 Vegetarian Cooking Part 4 Garde Manger Chapter 25 Salads and Salad Dressings Chapter 26 Fruits Chapter 27 Sandwiches Chapter 28 Charcuterie Chapter 29 Hors D'Oeuvre and Canapes Part 5 Baking Chapter 30 Principles of the Bakeshop Chapter 31 Quick Breads Chapter 32 Yeast Breads Chapter 33 Pies, Pastries and Cookies Chapter 34 Cakes and Frostings Chapter 35 Custards, Creams, Frozen Desserts and Sauces Part 6 Presentation Chapter 36 Plate Presentation Chapter 37 Buffet Presentation Appendix I Professional Organizations Appendix II Measurement and Conversion Charts Appendix III Fresh Produce Availability chart Bibliography and Recommended Reading Glossary Index
