On Cooking
A Textbook of Culinary Fundamentals
Published on 26. July 1994
Book
Hardback
896 pages
978-0-13-194515-9 (ISBN)
Description
For introductory courses in general culinary arts and food and beverage programs.
Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this introduction to cooking and food preparation presents information that is relevant to today's student chef. It emphasizes an understanding of cooking fundamentals, focuses on the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food chemistry.
Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this introduction to cooking and food preparation presents information that is relevant to today's student chef. It emphasizes an understanding of cooking fundamentals, focuses on the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food chemistry.
More details
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 276 mm
Width: 210 mm
ISBN-13
978-0-13-194515-9 (9780131945159)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Book
07/1998
2nd Edition
Pearson
€48.35
Article is exhausted; no reprint
Book
08/1994
Prentice-Hall
€19.78
Article exhausted; check different version
Content
I. PROFESSIONALISM.
1. Professionalism.
2. Food Safety and Sanitation.
3. Nutrition.
4. Menu Planning and Food Costing.
II. PREPARATION.
5. Tools and Equipment.
6. Knife Skills.
7. Kitchen Staples.
8. Eggs, Dairy and Cheese.
III. COOKING.
9. Principles of Cooking.
10. Stocks and Sauces.
11. Soups.
12. Principles of Meat Cookery.
13. Beef.
14. Veal.
15. Lamb.
16. Pork.
17. Poultry.
18. Game.
19. Fish and Shellfish.
20. Deep Frying.
21. Charcuterie.
22. Vegetables.
23. Potatoes, Grains and Pasta.
24. Salads and Salad Dressings.
25. Fruits.
IV. BAKING.
26. Principles of the Bakeshop.
27. Quick Breads.
28. Yeast Breads.
29. Pies, Pastries and Cookies.
30. Cakes and Frosting.
31. Custards, Creams, Frozen Desserts and Dessert Sauces.
V. MEAL SERVICE AND PRESENTATION.
32. Breakfast and Brunch.
33. Hors d'Oeuvres and Appetizers.
34. International Flavor Principles. Chinese. Japanese. Indian. North African and Middle Eastern. Mexican.
35. Plate Presentation.
APPENDIX I: 20 SUGGESTED MENUS.
APPENDIX II: MEASUREMENT AND CONVERSION CHARTS.
Bibliography.
Glossary.
Index.
1. Professionalism.
2. Food Safety and Sanitation.
3. Nutrition.
4. Menu Planning and Food Costing.
II. PREPARATION.
5. Tools and Equipment.
6. Knife Skills.
7. Kitchen Staples.
8. Eggs, Dairy and Cheese.
III. COOKING.
9. Principles of Cooking.
10. Stocks and Sauces.
11. Soups.
12. Principles of Meat Cookery.
13. Beef.
14. Veal.
15. Lamb.
16. Pork.
17. Poultry.
18. Game.
19. Fish and Shellfish.
20. Deep Frying.
21. Charcuterie.
22. Vegetables.
23. Potatoes, Grains and Pasta.
24. Salads and Salad Dressings.
25. Fruits.
IV. BAKING.
26. Principles of the Bakeshop.
27. Quick Breads.
28. Yeast Breads.
29. Pies, Pastries and Cookies.
30. Cakes and Frosting.
31. Custards, Creams, Frozen Desserts and Dessert Sauces.
V. MEAL SERVICE AND PRESENTATION.
32. Breakfast and Brunch.
33. Hors d'Oeuvres and Appetizers.
34. International Flavor Principles. Chinese. Japanese. Indian. North African and Middle Eastern. Mexican.
35. Plate Presentation.
APPENDIX I: 20 SUGGESTED MENUS.
APPENDIX II: MEASUREMENT AND CONVERSION CHARTS.
Bibliography.
Glossary.
Index.