On Cooking A Textbook of Culinary Fundamentals

ISBN-10: 0138626405
ISBN-13: 9780138626402
Edition: 2nd 1999
List price: $92.00
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Description: For introductory Food Preparation courses in general culinary arts and food and beverage programs. Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to  More...

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Book details

List price: $92.00
Edition: 2nd
Copyright year: 1999
Publisher: Prentice Hall PTR
Publication date: 6/10/1998
Binding: Hardcover
Pages: 1157
Size: 8.50" wide x 11.18" long x 1.77" tall
Weight: 6.996
Language: English

For introductory Food Preparation courses in general culinary arts and food and beverage programs. Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's student chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science.

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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