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

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

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About the Book

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 ¿ 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.

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


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Product Details
  • ISBN-13: 9780134109220
  • Binding: LB
  • Weight: 14 gr
  • ISBN-10: 0134109228
  • Language: English


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