Textbook
Culinary Arts/Reference
Cloth, 1440 pages
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On
Cooking
A Textbook of
Culinary Fundamentals
Fourth Edition
©2007
Publisher: Pearson Education, Prentice Hall
Author:
Sarah R. Labensky, Mississippi University for Women
Alan M. Hause, Fabulous Food
Steven R. Labensky
Pricilla Martel, The Center for The Culinary Arts
Table of Contents
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- 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
On Cooking: A Textbook of Culinary Fundamentals, 4/E main page
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