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Part 1 PROFESSIONALISM
Chapter 1 Professionalism
Chapter 2 Food Safety and Sanitation
Chapter 3 Menus and Recipes
Part 2 PREPARATION
Chapter 4 Tools and Equipment
Chapter 5 Knife Skills
Chapter 6 Flavors + Flavorings
Chapter 7 Dairy Products
Chapter 8 Mise en Place
Part 3 COOKING
Chapter 9 Principles of Cooking
Chapter 10 Stocks and Sauces
Chapter 11 Soups
Chapter 12 Principles of Meat Cookery
Chapter 13 Beef
Chapter 14 Veal
Chapter 15 Lamb
Chapter 16 Pork
Chapter 17 Poultry
Chapter 18 Game
Chapter 19 Fish + Shellfish
Chapter 20 Eggs + Breakfast
Chapter 21 Vegetables
Chapter 22 Potatoes, Grains and Pasta
Chapter 23 Healthy Cooking
Part 4 GARDE MANGER
Chapter 24 Salads and Salad Dressings
Chapter 25 Fruits
Chapter 26 Sandwiches
Chapter 27 Charcuterie
Chapter 28 Hors d’Oeuvre and Canapés
Part 5 BAKING
Chapter 29 Principles of the Bakeshop
Chapter 30 Quick Breads
Chapter 31 Yeast Breads
Chapter 32 Pies, Pastries and Cookies
Chapter 33 Cakes and Frostings
Chapter 34 Custards, Creams, Frozen Desserts + Sauces
Part 6 PRESENTATION
Chapter 35 Plate Presentation
Chapter 36 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
| Price | Condition | Delivery | Seller | Action |
| $104.79 | Digital |
| WonderClub |
Gerald Randall
reviewed On Cooking: A Textbook of Culinary Fundamentals (MyCulinaryLab Series) on February 08, 2011 On Cooking: A Textbook of Culinary Fundamentals (MyCulinaryLab Series)
We used this book for Food Prep 1 & 2. It isn't aimed at home cooks, but anyone who is interested in technique and the theory behind why you do things a certain way will get something out of it. There are some really good recipes as well. The chapter on mother sauces is worth the price of admission.
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Add On Cooking: A Textbook of Culinary Fundamentals (MyCulinaryLab Series), 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 aspiring chef. C, On Cooking: A Textbook of Culinary Fundamentals (MyCulinaryLab Series) to the inventory that you are selling on WonderClubX
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Add On Cooking: A Textbook of Culinary Fundamentals (MyCulinaryLab Series), 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 aspiring chef. C, On Cooking: A Textbook of Culinary Fundamentals (MyCulinaryLab Series) to your collection on WonderClub |