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On Cooking "To Go Edition"
ISBN: 9780135061077 | 0135061075
Edition: 1stFormat: Paperback
Publisher: Prentice Hall
Pub. Date: 12/28/2008
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For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.THE definitive culinary skills textbook in the market. Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none.NEW! i-COOK Student Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Cooking, 4th edition. i-COOK St... MORE
| Professionalism | |
| Professionalism | |
| Food Safety and Sanitation | |
| Nutrition | |
| Menus and Recipes | |
| Preparation | |
| Tools and Equipment | |
| Knife Skills | |
| Flavors and Flavoring | |
| Dairy Products | |
| Mise en Place | |
| Cooking | |
| Principles of Cooking | ... MORE |
| Stocks and Sauces | |
| Soups | |
| Principles of Meat Cookery | |
| Beef | |
| Veal | |
| Lamb | |
| Pork | |
| Poultry | |
| Game | |
| Fish and Shellfish | |
| Eggs and Breakfast | |
| Vegetables | |
| Potatoes, Grains and Pasta | |
| Vegetarian Cooking | |
| Garde Manger | |
| Salads and Salad Dressings | |
| Fruits | |
| Sandwiches | |
| Charcuterie | |
| Hors DOeuvre and Canapes | |
| Baking | |
| Principles of the Bakeshop | |
| Quick Breads | |
| Yeast Breads | |
| Pies, Pastries and Cookies | |
| Cakes and Frostings | |
| Custards, Creams, Frozen Desserts and Sauces | |
| Presentation | |
| Plate Presentation | |
| Buffet Presentation | |
| Professional Organizations | |
| Measurement and Conversion Charts | |
| Fresh Produce Availability chart | |
| Bibliography and Recommended Reading | |
| Glossary | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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