Synopses & Reviews
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
¿ This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using
Table of Contents
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