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On Cooking : A Textbook of Culinary Fundamentals
ISBN: 9780131945159 | 0131945157
Edition: 1stFormat: Hardcover
Publisher: Prentice Hall Professional Technical Reference
Pub. Date: 7/1/1994
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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.
| Professionalism | |
| Professionalism | |
| Food Safety and Sanitation | |
| Nutrition | |
| Menu Planning and Food Costing | |
| Preparation | |
| Tools and Equipment | |
| Knife Skills | |
| Kitchen Staples | |
| Eggs and Dairy Products | |
| Cooking | |
| Principles of Cooking | |
| Stocks a... MORE | |
| Soups | |
| Principles of Meat Cookery | |
| Beef | |
| Veal | |
| Lamb | |
| Pork | |
| Poultry | |
| Game | |
| Fish and Shellfish | |
| Charcuterie | |
| Deep-Fat Frying | |
| Vegetables | |
| Potatoes, Grains and Pasta | |
| Salads and Salad Dressings | |
| Fruits | |
| Baking | |
| Principles of the Bakeshop | |
| Quick Breads | |
| Yeast Breads | |
| Pies, Pastries and Cookies | |
| Cakes and Frostings | |
| Custards, Creams, Frozen Desserts and Dessert Sauces | |
| Meal Service and Presentation | |
| Breakfast and Brunch | |
| Appetizers and Sandwiches | |
| International Flavour Principles | |
| Plate Presentation | |
| Measurement and Conversion Charts | |
| References and Recommended Reading | |
| Glossary | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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