Myculinarylab With Pearson Etext Access Card For On Cooking Update

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.

 

Teaching and Learning Experience:

 

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

0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package

Package consists of:   

0133458555 / 9780133458558 On Cooking Update

0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update

 

 

 

 

ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products.

 

Packages

Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase.

 

Used or rental books

If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code.

 

Access codes

Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase.

  --

ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that youselect the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products.

Packages

Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase.

Used or rental books

If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code.

Access codes

Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase.

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Part 1: PROFESSIONALISM

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

Part 2: PREPARATION

1. Tools and Equipment
2. Knife Skills
3. Flavors + 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 + Shellfish
12. Eggs + Breakfast
13. Vegetables
14. Potatoes, Grains and Pasta
15. Healthy Cooking

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 + Sauces

Part 6: PRESENTATION

1. Plate Presentation
2. 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