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(eBook PDF) On Cooking Update 5th Edition

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Product details:

  • ISBN-10 ‏ : ‎ 0133458555
  • ISBN-13 ‏ : ‎ 978-0133458558
  • Author: Sarah R. Labensky, Alan M. Hause , Priscilla A. Martel

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.

Table contents:

PART 1: PROFESSIONALISM

  1. Professionalism
  2. Food Safety and Sanitation
  3. Nutrition
  4. Menus and Recipes

PART 2: PREPARATION

  1. Tools and Equipment
  2. Knife Skills
  3. Flavors and Flavorings
  4. Dairy Products
  5. Mise en Place

PART 3: COOKING

  1. Principles of Cooking
  2. Stocks and Sauces
  3. Soups
  4. Principles of Meat Cookery
  5. Beef
  6. Veal
  7. Lamb
  8. Pork
  9. Poultry
  10. Game
  11. Fish and Shellfish
  12. Eggs and Breakfast
  13. Vegetables
  14. Potatoes, Grains and Pasta
  15. Healthy Cooking and Special Diets

PART 4: GARDE MANGER

  1. Salads and Salad Dressings
  2. Fruits
  3. Sandwiches
  4. Charcuterie
  5. Hors d’Oeuvre and Canapés

PART 5: BAKING

  1. Principles of the Bakeshop
  2. Quick Breads
  3. Yeast Breads
  4. Pies, Pastries and Cookies
  5. Cakes and Frostings
  6. Custards, Creams, Frozen Desserts and Sauces

PART 6: PRESENTATION

  1. Plate Presentation
  2. Buffet Presentation

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