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On Cooking: A Textbook of Culinary Fundamentals: International Edition

On Cooking: A Textbook of Culinary Fundamentals: International Edition

          
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About the Book

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.    THE definitive culinary skills textbook in the market.   Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none.  PREVIEW the 5th edition NOW!  OnCooking, 5e     Bring your course to life with TECHNOLOGY!     MyCulinaryLab™, our powerful new technology solution, supplements this edition.  MyCulinaryLab™ enables students to study and master content online — in their own time, and at their own pace.  Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes.   FOR STUDENTS: MyCulinaryLab enables students to review their culinary skills and knowledge online, on their own time, and at their own pace.  Students can easily track and evaluate their progress during and after the learning process.  Performance is based on summative and formative assessment in the form of study plans, homework, extra practice, pre- and post-tests, etc.   Highlights:  • Study plans and learning and assessment activities to help assess skill levels—students won’t waste time re-learning skills they already possess • Grade book that allows students to view their grades and reports showing their progress • Interactive multimedia: videos with questions, fill-in-the-blank exercises, matching activities, key concept simulations FOR INSTRUCTORS MyCulinaryLab is an easy-to-use online resource designed to supplement a traditional lecture course and provides instructors with basic course management capabilities in the areas of course organization, grades, communication, and personalization of content.  Instructors benefit with access to key course management tools such as a robust grade book, integrated course email, and reporting tools.  Reporting features include:  •  Data tracking and reporting for students, grades, and question usage •  Detailed student results and performance tracking    i-COOKStudent Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Cooking, 4th edition.    i-COOK Student Access Registration , FREE 14 day Trail!       Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page,  With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson               

Table of Contents:
Part 1  Professionalism   Chapter 1         Professionalism     Chapter 2         Food Safety and Sanitation     Chapter 3         Nutrition     Chapter 4         Menus and Recipes       Part 2  Preparation   Chapter 5         Tools and Equipment     Chapter 6         Knife Skills     Chapter 7         Flavors and Flavoring     Chapter 8         Dairy Products     Chapter 9         Mise en Place       Part 3  Cooking   Chapter 10       Principles of Cooking     Chapter 11       Stocks and Sauces     Chapter 12       Soups     Chapter 13       Principles of Meat Cookery     Chapter 14       Beef     Chapter 15       Veal     Chapter 16       Lamb     Chapter 17       Pork     Chapter 18       Poultry     Chapter 19       Game     Chapter 20       Fish and Shellfish     Chapter 21       Eggs and Breakfast     Chapter 22       Vegetables     Chapter 23       Potatoes, Grains and Pasta     Chapter 24       Vegetarian Cooking   Part 4  Garde Manger   Chapter 25       Salads and Salad Dressings     Chapter 26       Fruits     Chapter 27       Sandwiches     Chapter 28       Charcuterie     Chapter 29       Hors D’Oeuvre and Canapés       Part 5  Baking    Chapter 30       Principles of the Bakeshop     Chapter 31       Quick Breads     Chapter 32       Yeast Breads     Chapter 33       Pies, Pastries and Cookies     Chapter 34       Cakes and Frostings     Chapter 35       Custards, Creams, Frozen Desserts and Sauces       Part 6  Presentation   Chapter 36       Plate Presentation     Chapter 37       Buffet Presentation       Appendix I       Professional Organizations     Appendix II      Measurement and Conversion Charts     Appendix III     Fresh Produce Availability chart       Bibliography and Recommended Reading      Glossary       Index   


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Product Details
  • ISBN-13: 9780132462105
  • Publisher: Pearson Education (US)
  • Publisher Imprint: Pearson
  • Height: 279 mm
  • No of Pages: 1440
  • Sub Title: A Textbook of Culinary Fundamentals: International Edition
  • Width: 211 mm
  • ISBN-10: 0132462109
  • Publisher Date: 04 Jun 2009
  • Binding: SA
  • Language: English
  • Spine Width: 54 mm
  • Weight: 3130 gr


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