On Cooking

A Textbook of Culinary Fundamentals

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

Buch | Hardcover

896 Seiten

1994
Pearson (Verlag)
978-0-13-194515-9 (ISBN)

Infos

Illustrated with color photographs, line drawings, charts, and sidebars, this book provides an introduction to cooking and food preparation. It emphasizes an understanding of cooking fundamentals, focuses on the preparation of fresh ingredients, and provides information on relevant topics, such as food history and food chemistry.

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

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

Inhalt

I. PROFESSIONALISM.

 1. Professionalism.
 2. Food Safety and Sanitation.
 3. Nutrition.
 4. Menu Planning and Food Costing.
II. PREPARATION.

 5. Tools and Equipment.
 6. Knife Skills.
 7. Kitchen Staples.
 8. Eggs, Dairy and Cheese.
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. Deep Frying.
21. Charcuterie.
22. Vegetables.
23. Potatoes, Grains and Pasta.
24. Salads and Salad Dressings.
25. Fruits.
IV. BAKING.

26. Principles of the Bakeshop.
27. Quick Breads.
28. Yeast Breads.
29. Pies, Pastries and Cookies.
30. Cakes and Frosting.
31. Custards, Creams, Frozen Desserts and Dessert Sauces.
V. MEAL SERVICE AND PRESENTATION.

32. Breakfast and Brunch.
33. Hors d'Oeuvres and Appetizers.
34. International Flavor Principles. Chinese. Japanese. Indian. North African and Middle Eastern. Mexican.
35. Plate Presentation.
APPENDIX I: 20 SUGGESTED MENUS.

APPENDIX II: MEASUREMENT AND CONVERSION CHARTS.

Bibliography.
Glossary.
Index.

Produkt-Details

• Erscheint lt. Verlag: 26.7.1994
• Sprache: englisch
• Maße: 210 x 276 mm
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken
• Themenwelt: Schulbuch / Wörterbuch
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 0-13-194515-7 / 0131945157
• ISBN-13: 978-0-13-194515-9 / 9780131945159
• Zustand: Neuware