On Cooking "To Go Edition"

Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause, Steven R. Labensky (Autoren)

Buch | Softcover

960 Seiten

2009
Pearson (Verlag)
978-0-13-506107-7 (ISBN)

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On Cooking

Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause

2010

Buch | Softcover

113, ³⁰ €

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Building on the success of On Cooking, 4th edition, the To Go version was inspired by the expressed desire of many users for a text that combines portability with meaningful integration of technology. On Cooking To Go Edition retains all of the instructional in-chapter recipes from the fourth edition; the end-of –chapter recipes have been migrated from the printed book to the Web via i-COOK , a robust web-based recipe management system. This reduced page count provides a more streamlined and portable book. MyCulinaryLab™, our powerful new technology solution, is available for a package option. It does not come packaged with this isbn. MyCulinaryLab™ enables students to study and master content online – in their own time, and at their own pace. Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes.

Part 1 Professionalism

Chapter 1         Professionalism

Chapter 2         Food Safety and Sanitation

Chapter 3         Nutrition

Chapter 4         Menus and Recipes

Part 2 Preparation

Chapter 5         Tools and Equipment

Chapter 6         Knife Skills

Chapter 7         Flavors and Flavoring

Chapter 8         Dairy Products

Chapter 9         Mise en Place

Part 3 Cooking

Chapter 10       Principles of Cooking

Chapter 11       Stocks and Sauces

Chapter 12       Soups

Chapter 13       Principles of Meat Cookery

Chapter 14       Beef

Chapter 15       Veal

Chapter 16       Lamb

Chapter 17       Pork

Chapter 18       Poultry

Chapter 19       Game

Chapter 20       Fish and Shellfish

Chapter 21       Eggs and Breakfast

Chapter 22       Vegetables

Chapter 23       Potatoes, Grains and Pasta

Chapter 24       Vegetarian Cooking

Part 4 Garde Manger

Chapter 25       Salads and Salad Dressings

Chapter 26       Fruits

Chapter 27       Sandwiches

Chapter 28       Charcuterie

Chapter 29       Hors D’Oeuvre and Canapés

Part 5 Baking

Chapter 30       Principles of the Bakeshop

Chapter 31       Quick Breads

Chapter 32       Yeast Breads

Chapter 33       Pies, Pastries and Cookies

Chapter 34       Cakes and Frostings

Chapter 35       Custards, Creams, Frozen Desserts and Sauces

Part 6 Presentation

Chapter 36       Plate Presentation

Chapter 37       Buffet Presentation

Appendix I       Professional Organizations

Appendix II      Measurement and Conversion Charts

Appendix III     Fresh Produce Availability chart

Bibliography and Recommended Reading

Glossary

Index

Erscheint lt. Verlag	13.2.2009
Sprache	englisch
Maße	210 x 276 mm
Gewicht	2041 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-13-506107-5 / 0135061075
ISBN-13	978-0-13-506107-7 / 9780135061077
Zustand	Neuware