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MyLab Culinary without Pearson eText -- Access Card -- for On Cooking, On Baking, and Garde Manger
Pearson (Hersteller)
978-0-13-410922-0 (ISBN)
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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
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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.
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 | 27.8.2015 |
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Sprache | englisch |
Gewicht | 14 g |
Themenwelt | Weitere Fachgebiete ► Handwerk |
ISBN-10 | 0-13-410922-8 / 0134109228 |
ISBN-13 | 978-0-13-410922-0 / 9780134109220 |
Zustand | Neuware |
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