On cooking : a textbook of culinary fundamentals / Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel

By: Labensky, Sarah R [author]
Contributor(s): Hause, Alan M | Martel, Priscilla A
Publisher: Singapore : Pearson, 2015Edition: Fifth edition Low Price editionDescription: 1,219 pages : illustrations ; 28 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9789814648288Subject(s): Cookery | Dairy products | Cooking (Soy sauce) | Soups | Sandwiches | Cooking (Meat) | Cooking (Seafoods). DDC classification: 641.5
Contents:
Chapter One ? The Culinary Profession Chapter Two ? Cleanliness and Food Safety Chapter Three ? Writing Menus and Recipes Chapter Four ? Tools and Equipment Chapter Five ? The Art of Using Knives Chapter Six ? Flavors and Flavorings Chapter Seven ? Dairy Products Chapter Eight ? Mise Place Chapter Nine ? Principles and Techniques Chapter Ten ? Stocks and Sauces Chapter Eleven ? Soups Chapter Twelve ? Principles of Meat Cookery Chapter Thirteen ? Beef Chapter Fourteen ? Veal Chapter Fifteen ? Lamb Chapter Sixteen ? Pork Chapter Seventeen ? Poultry Chapter Eighteen ? Game Chapter Nineteen ? Fish and Shellfish Chapter Twenty ? Eggs and Breakfast Chapter Twenty-One ? Variety with Vegetables Chapter Twenty-Two ? Potatoes, Grains and Pasta Chapter Twenty-Three ? Healthy Cooking Chapter Twenty-Four ? Salads and Salad Dressings Chapter Twenty-Five ? Fruits Chapter Twenty-Six ? Sandwiches Chapter Twenty-Seven ? Charcuterie Chapter Twenty-Eight ? Hors D?oeuvre and Canapes Chapter Twenty-Nine ? The Art and Science of Baking Chapter Thirty ? Quick Breads Chapter Thirty-One ? Yeast Breads Chapter Thirty-Two ? Pies, Pastries and Cookies Chapter Thirty-Three ? Cakes and Frostings Chapter Thirty-Four ? Custards, Creams, Frozen Desserts and Dessert Sauces Chapter Thirty-Five ? Beauty on the Plate Chapter Thirty-Six ? Buffet Presentation Appendix I ? Professional Organizations Appendix II ? Measurement and Conversion Charts Appendix III ? Fresh Produce Availability Chart Appendix IV ? Vitamin and Mineral Functions and Sources Glossary ? Bibliography and Recommended Reading Index
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Item type Current location Home library Call number Status Date due Barcode Item holds
BOOK BOOK HIGH SCHOOL LIBRARY - JHS
HIGH SCHOOL LIBRARY - JHS
SUBJECT REFERENCE 		641.5 L1127 2015 (Browse shelf) Available CITU-HS-JHS6125
Total holds: 0

Includes glossary and index

Includes bibliography: p1,183-1,187.

Chapter One ? The Culinary Profession Chapter Two ? Cleanliness and Food Safety Chapter Three ? Writing Menus and Recipes Chapter Four ? Tools and Equipment Chapter Five ? The Art of Using Knives Chapter Six ? Flavors and Flavorings Chapter Seven ? Dairy Products Chapter Eight ? Mise Place Chapter Nine ? Principles and Techniques Chapter Ten ? Stocks and Sauces Chapter Eleven ? Soups Chapter Twelve ? Principles of Meat Cookery Chapter Thirteen ? Beef Chapter Fourteen ? Veal Chapter Fifteen ? Lamb Chapter Sixteen ? Pork Chapter Seventeen ? Poultry Chapter Eighteen ? Game Chapter Nineteen ? Fish and Shellfish Chapter Twenty ? Eggs and Breakfast Chapter Twenty-One ? Variety with Vegetables Chapter Twenty-Two ? Potatoes, Grains and Pasta Chapter Twenty-Three ? Healthy Cooking Chapter Twenty-Four ? Salads and Salad Dressings Chapter Twenty-Five ? Fruits Chapter Twenty-Six ? Sandwiches Chapter Twenty-Seven ? Charcuterie Chapter Twenty-Eight ? Hors D?oeuvre and Canapes Chapter Twenty-Nine ? The Art and Science of Baking Chapter Thirty ? Quick Breads Chapter Thirty-One ? Yeast Breads Chapter Thirty-Two ? Pies, Pastries and Cookies Chapter Thirty-Three ? Cakes and Frostings Chapter Thirty-Four ? Custards, Creams, Frozen Desserts and Dessert Sauces Chapter Thirty-Five ? Beauty on the Plate Chapter Thirty-Six ? Buffet Presentation Appendix I ? Professional Organizations Appendix II ? Measurement and Conversion Charts Appendix III ? Fresh Produce Availability Chart Appendix IV ? Vitamin and Mineral Functions and Sources Glossary ? Bibliography and Recommended Reading Index

600-699 641.5

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