
On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package
Prentice Hall (Publisher)
5th Edition
Published on 11. January 2016
Book
Mixed media product
1224 pages
978-0-13-382917-4 (ISBN)
Description
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.
Personalize learning with MyCulinaryLab
MyCulinaryLab is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking.
0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package
Package consists of:
0133458555 / 9780133458558 On Cooking Update
0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update
Personalize learning with MyCulinaryLab
MyCulinaryLab is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking.
0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package
Package consists of:
0133458555 / 9780133458558 On Cooking Update
0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update
More details
Edition
5th edition
Language
English
Place of publication
Upper Saddle River
United States
Publishing group
Pearson Education (US)
Target group
College/higher education
Dimensions
Height: 285 mm
Width: 235 mm
Thickness: 45 mm
Weight
3280 gr
ISBN-13
978-0-13-382917-4 (9780133829174)
Schweitzer Classification
Other editions
Previous edition

Sarah R. Labensky | Priscilla A. Martel | Alan M. Hause
On Cooking
A Textbook of Culinary Fundamentals Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package
Book
11/2012
5th Edition
Prentice Hall
€167.75
Article exhausted; check for reprint
Content
Part 1: PROFESSIONALISM
Professionalism
Food Safety and Sanitation
Menus and Recipes
Part 2: PREPARATION
Tools and Equipment
Knife Skills
Flavors + Flavorings
Dairy Products
Mise en Place
Part 3: COOKING
Principles of Cooking
Stocks and Sauces
Soups
Principles of Meat Cookery
Beef
Veal
Lamb
Pork
Poultry
Game
Fish + Shellfish
Eggs + Breakfast
Vegetables
Potatoes, Grains and Pasta
Healthy Cooking
Part 4: GARDE MANGER
Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors d'Oeuvre and Canapes
Part 5: BAKING
Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts + Sauces
Part 6: PRESENTATION
Plate Presentation
Buffet Presentation
AP 1: Professional Organizations
AP 2: Measurement and Conversion Charts
AP 3: Fresh Produce Availability Chart
AP 4: Bibliography and Recommended Reading
Glossary
Index
Professionalism
Food Safety and Sanitation
Menus and Recipes
Part 2: PREPARATION
Tools and Equipment
Knife Skills
Flavors + Flavorings
Dairy Products
Mise en Place
Part 3: COOKING
Principles of Cooking
Stocks and Sauces
Soups
Principles of Meat Cookery
Beef
Veal
Lamb
Pork
Poultry
Game
Fish + Shellfish
Eggs + Breakfast
Vegetables
Potatoes, Grains and Pasta
Healthy Cooking
Part 4: GARDE MANGER
Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors d'Oeuvre and Canapes
Part 5: BAKING
Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts + Sauces
Part 6: PRESENTATION
Plate Presentation
Buffet Presentation
AP 1: Professional Organizations
AP 2: Measurement and Conversion Charts
AP 3: Fresh Produce Availability Chart
AP 4: Bibliography and Recommended Reading
Glossary
Index