On Cooking

A Textbook of Culinary Fundamentals

Sarah R. Labensky, Alan M. Hause (Autoren)

Buch | Hardcover

1157 Seiten

1998 | 2nd edition
Pearson (Verlag)
978-0-13-862640-2 (ISBN)

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Attractively designed and extensively illustrated with colour photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's chef.

For introductory Food Preparation courses in general culinary arts and food and beverage programs.

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's student chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science.

I. PROFESSIONALISM.

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

5. Tools and Equipment.
6. Knife Skills.
7. Kitchen Staples.
8. Dairy Products.
III. 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. Eggs.
21. Deep-Frying.
22. Vegetables.
23. Potatoes, Grains and Pasta.
IV. GARDE MANGER.

24. Salads and Salad Dressings.
25. Fruits.
26. Sandwiches.
27. Charcuterie.
28. Hors D'Oeuvre and Canapés.
V. BAKING.

29. Principles of the Bakeshop.
30. Quick Breads.
31. Yeast Breads.
32. Pies, Pastries and Cookies.
33. Cakes and Frostings.
34. Custards, Creams, Frozen Desserts and Sauces.
VI. PRESENTATION.

35. Plate Presentation.
36. Buffet Presentation.
Appendix 1. Professional Organizations.
Appendix 2. Measurements and Conversions.
Bibliography and Recommended Reading.
Glossary.
Index.

Erscheint lt. Verlag	17.7.1998
Sprache	englisch
Maße	216 x 284 mm
Gewicht	2800 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
ISBN-10	0-13-862640-5 / 0138626405
ISBN-13	978-0-13-862640-2 / 9780138626402
Zustand	Neuware