On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package - Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause

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

Media-Kombination
1224 Seiten
2016 | 5th edition
Prentice Hall
978-0-13-382917-4 (ISBN)
175,90 inkl. MwSt
  • Titel ist leider vergriffen;
    keine Neuauflage
  • Artikel merken
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.

 

Personalize learning with MyCulinaryLab
MyCulinaryLab is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking.

 

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



 

 

 



 

 

 

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

Erscheint lt. Verlag 11.1.2016
Verlagsort Upper Saddle River
Sprache englisch
Maße 235 x 285 mm
Gewicht 3280 g
Themenwelt Schulbuch / Wörterbuch
Wirtschaft
ISBN-10 0-13-382917-0 / 0133829170
ISBN-13 978-0-13-382917-4 / 9780133829174
Zustand Neuware
Haben Sie eine Frage zum Produkt?
Mehr entdecken
aus dem Bereich