Sale!

Solution Manual for On Cooking Update, 5/E 5th Edition Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause

Original price was: $35.00.Current price is: $26.50.

SKU: xmpvr338710 Category: Solution Manual

Description

Solution Manual for On Cooking Update, 5/E 5th Edition Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause

Product details:

ISBN-10 ‏ : ‎ 0133458555
ISBN-13 ‏ : ‎ 978-0133458558
Author: Labensky, Sarah R., Martel, Priscilla A., Hause, Alan M.

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.

Table contents:

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

People also search:

on cooking 5th edition

on cooking 5th edition pdf free