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On Cooking: A Textbook of Culinary Fundamentals, 4/E
ÆǸŰ¡°Ý  : 57,000¿ø
Àû¸³±Ý  : 1,710Á¡
ÃâÆǻ砠: Prentice Hall
ÀúÀÚ  : Sarah R. Labensky
¹ßÇàÀÏ  : 2007
ÆäÀÌÁö ¼ö  : 1440¸é
ISBN  : 9780131713277
¼Ò°³Çϱ⠠:
ÁÖ¹®¼ö·®  :
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Description

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. 

 

THE definitive culinary skills textbook in the market.   Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none.  PREVIEW the 5th edition NOW!  OnCooking, 5e

 

 

Bring your course to life with TECHNOLOGY!

 

 

MyCulinaryLab¢â, our powerful new technology solution, supplements this edition.  MyCulinaryLab¢â 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.

 

FOR STUDENTS:

MyCulinaryLab enables students to review their culinary skills and knowledge online, on their own time, and at their own pace.  Students can easily track and evaluate their progress during and after the learning process.  Performance is based on summative and formative assessment in the form of study plans, homework, extra practice, pre- and post-tests, etc.  

Highlights: 

• Study plans and learning and assessment activities to help assess skill levels—students won¡¯t waste time re-learning skills they already possess

• Grade book that allows students to view their grades and reports showing their progress

• Interactive multimedia: videos with questions, fill-in-the-blank exercises, matching activities, key concept simulations

FOR INSTRUCTORS

MyCulinaryLab is an easy-to-use online resource designed to supplement a traditional lecture course and provides instructors with basic course management capabilities in the areas of course organization, grades, communication, and personalization of content.  Instructors benefit with access to key course management tools such as a robust grade book, integrated course email, and reporting tools.

 Reporting features include: 

•  Data tracking and reporting for students, grades, and question usage

•  Detailed student results and performance tracking

 

 i-COOK Student Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Cooking, 4th edition.    i-COOK Student Access Registration , FREE 14 day Trail!

 

   Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page,  With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson



Table of Contents

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

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