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On cooking : a textbook of culinary fundamentals /

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Bibliographic Details
Main Author: Labensky, Sarah R.
Other Authors: Hause, Alan M., Martel, Priscilla
Format: Book
Language:English
Published: Boston : Pearson, [2015]
Edition:Fifth edition update.
Subjects:
Cooking.
Food.
Table of Contents:
  • Professionalism
  • Food safety and sanitation
  • Menus and recipes
  • Tools and equipment
  • Knife skills
  • Flavors and flavorings
  • Dairy products
  • Mise en place
  • Principles of cooking
  • Stocks and sauces
  • Soups
  • Principles of meat cookery
  • Beef
  • Veal
  • Lamb
  • Pork
  • Poultry
  • Game
  • Fish and shellfish
  • Eggs and breakfast
  • Vegetables
  • Potatoes, grains and pasta
  • Healthy cooking
  • Salads and salad dressings
  • Fruits
  • Sandwiches
  • Charcuterie
  • Hors d'oeuvre and canapés
  • Principles of the bakeshop
  • Quick breads
  • Yeast breads
  • Pies, pastries and cookies
  • Cakes and frostings
  • Custards, creams, frozen desserts and dessert sauces
  • Plate presentation
  • Buffet presentation.