On Cooking A Textbook of Culinary Fundamentals 6th Edition Labensky Test Bank

This is completed downloadable of On Cooking A Textbook of Culinary Fundamentals 6th Edition Labensky Test Bank

Product Details:

• ISBN-10 ‏ : ‎ 0134441907
• ISBN-13 ‏ : ‎ 978-0134441900
• Author:   Sarah Labensky (Author), Priscilla Martel (Author), Alan Hause (Author)

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 of Content:

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

1. Tools and Equipment
2. Knife Skills
3. Flavors and Flavorings
4. Dairy Products
5. Mise en Place

1. Principles of Cooking
2. Stocks and Sauces
3. Soups
4. Principles of Meat Cookery
5. Beef
6. Veal
7. Lamb
8. Pork
9. Poultry
10. Game
11. Fish and Shellfish
12. Eggs and Breakfast
13. Vegetables
14. Potatoes, Grains and Pasta
15. Healthy Cooking and Special Diets

1. Salads and Salad Dressings
2. Fruits
3. Sandwiches
4. Charcuterie
5. Hors d’Oeuvre and Canapés

1. Principles of the Bakeshop
2. Quick Breads
3. Yeast Breads
4. Pies, Pastries and Cookies
5. Cakes and Frostings
6. Custards, Creams, Frozen Desserts and Sauces

1. Plate Presentation
2. Buffet Presentation

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

 

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