MyLab Culinary without Pearson eText -- Access Card -- for On Cooking, On Baking, and Garde Manger

Alan M. Hause, Priscilla A. Martel, Sarah R. Labensky (Autoren)

Freischaltcode

2015 | 5th edition
Pearson (Hersteller)
9780134109220 (ISBN)

Infos

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.

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Teaching and Learning Experience:

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The text’s time-tested approach is further enhanced with MyCulinaryLab™, a dynamic online learning tool that helps you succeed in the classroom.



MyCulinaryLab™ enables you to study and master content online–in your own time and at your own pace
Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional—Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
A wealth of chapter features helps you learn, practice, and retain concepts

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This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

Inhalt

Part 1: PROFESSIONALISM



Professionalism
Food Safety and Sanitation
Menus and Recipes

Part 2: PREPARATION



Tools and Equipment
Knife Skills
Flavors + Flavorings
Dairy Products
Mise en Place

Part 3: COOKING



Principles of Cooking
Stocks and Sauces
Soups
Principles of Meat Cookery
Beef
Veal
Lamb
Pork
Poultry
Game
Fish + Shellfish
Eggs + Breakfast
Vegetables
Potatoes, Grains and Pasta
Healthy Cooking

Part 4: GARDE MANGER



Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors d’Oeuvre and Canapés

Part 5: BAKING



Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts + Sauces

Part 6: PRESENTATION



Plate Presentation
Buffet Presentation

AP 1: Professional Organizations

AP 2: Measurement and Conversion Charts

AP 3: Fresh Produce Availability Chart

AP 4: Bibliography and Recommended Reading

Glossary

Index

Produkt-Details

• Erscheint lt. Verlag: 27.8.2015
• Sprache: englisch
• Gewicht: 14 g
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-13: 9780134109220 / 9780134109220
• Zustand: Neuware