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™, our powerful new technology solution, supplements this edition. 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.
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
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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