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Test Bank for On Cooking A Textbook of Culinary Fundamentals 7th Edition by Sarah Labensky, Alan Hause, Priscilla Martel, Fred Malley, Anthony Bevan, Settimio Sicoli 0134433904 9780134433905

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Test Bank for On Cooking A Textbook of Culinary Fundamentals 7th Edition by Sarah Labensky, Alan Hause, Priscilla Martel, Fred Malley, Anthony Bevan, Settimio Sicoli – Ebook PDF Instant Download/Delivery: 0134433904, 9780134433905

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Product details:

ISBN 10: 0134433904 

ISBN 13: 9780134433905

Author: Sarah R. Labensky; Alan M. Hause; Priscilla A. Martel; Fred Malley; Anthony Bevan; Settimio Sicoli

Canadian Culinary Professionalism On Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts. Our “time tested” approach teaches both the principles and practices of the culinary arts by building a strong foundation based in on sound fundamental techniques, focusing on five areas essential to a well-rounded culinary professional: Professionalism, Preparation, Cooking, Baking, and Meal Service and Presentation. Note: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. Students, if interested in purchasing this title with MyCulinaryLab, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.  

Table of contents:

  1. Professionalism
  2. Food Safety and Sanitation
  3. Nutrition
  4. Menu Planning and Food Costing
  5. Tools and Equipment
  6. Knife Skills
  7. Flavours and Flavourings
  8. Eggs and Dairy Products
  9. Principles of Cooking
  10. Stocks and Sauces
  11. Soups
  12. Principles of Meat Cookery
  13. Beef
  14. Veal
  15. Lamb
  16. Pork
  17. Poultry
  18. Game
  19. Fish and Shellfish
  20. Charcuterie
  21. International Flavour Principles
  22. Vegetables
  23. Potatoes, Grains and Pasta
  24. Cooking for Health and Lifestyle
  25. Salads and Salad Dressings
  26. Fruits
  27. Principles of the Bakeshop
  28. Quick Breads
  29. Yeast Breads
  30. Pies, Pastries and Cookies
  31. Cakes and Frostings
  32. Custards, Creams, Frozen Desserts and Dessert Sauces
  33. Breakfast and Brunch
  34. Appetizers and Sandwiches
  35. Beverages
  36. Plate Presentation

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Tags: Sarah Labensky, Alan Hause, Priscilla Martel, Cooking