On Cooking A Textbook of Culinary Fundamentals

ISBN-10: 0130452416
ISBN-13: 9780130452412
Edition: 3rd 2003
List price: $105.33
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Book details

List price: $105.33
Edition: 3rd
Copyright year: 2003
Publisher: Prentice Hall PTR
Publication date: 7/9/2002
Binding: Hardcover
Pages: 1216
Size: 8.25" wide x 11.00" long x 2.00" tall
Weight: 6.908
Language: English

Professionalism
Professionalism
Food Safety and Sanitation
Nutrition
Menu Planning and Food Costing
Preparation
Tools and Equipment
Knife Skills
Kitchen Staples
Eggs and Dairy Products
Cooking
Principles of Cooking
Stocks and Sauces
Soups
Principles of Meat Cookery
Beef
Veal
Lamb
Pork
Poultry
Game
Fish and Shellfish
Charcuterie
Deep-Fat Frying
Vegetables
Potatoes, Grains and Pasta
Salads and Salad Dressings
Fruits
Baking
Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts and Dessert Sauces
Meal Service and Presentation
Breakfast and Brunch
Appetizers and Sandwiches
International Flavour Principles
Plate Presentation
Measurement and Conversion Charts
References and Recommended Reading
Glossary
Index

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