Test Bank for On Cooking: A Textbook of Culinary Fundamentals (6th Edition) (What’s New in Culinary & Hospitality) 6th Edition

Product details:

• ISBN-10 ‏ : ‎ 0134441907
• ISBN-13 ‏ : ‎ 978-0134441900
• Author: Sarah R. Labensky, Priscilla A. Martel 

Market-leading cooking text
For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the “hows” and “whys” of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its “fundamentals” approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.

Table contents:

PART 1: PROFESSIONALISM

1. Professionalism
2. Food Safety and Sanitation
3. Nutrition
4. Menus and Recipes

PART 2: PREPARATION

5. Tools and Equipment
6. Knife Skills
7. Flavors and Flavorings
8. Dairy Products
9. Mise en Place

PART 3: COOKING

10. Principles of Cooking
11. Stocks and Sauces
12. Soups
13. Principles of Meat Cookery
14. Beef
15. Veal
16. Lamb
17. Pork
18. Poultry
19. Game
20. Fish and Shellfish
21. Eggs and Breakfast
22. Vegetables
23. Potatoes, Grains and Pasta
24. Healthy Cooking and Special Diets

PART 4: GARDE MANGER

25. Salads and Salad Dressings
26. Fruits
27. Sandwiches
28. Charcuterie
29. Hors d’Oeuvre and Canapés

PART 5: BAKING

30. Principles of the Bakeshop
31. Quick Breads
32. Yeast Breads
33. Pies, Pastries and Cookies
34. Cakes and Frostings
35. Custards, Creams, Frozen Desserts and Sauces

PART 6: PRESENTATION

36. Plate Presentation
37. Buffet Presentation

APPENDICES

1. Measurement and Conversion Charts
2. Fresh Locally-grown Produce Availability Chart

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