On Cooking A Textbook of Culinary Fundamentals 6th Edition by Sarah Labensky – Ebook PDF Instant Download/Delivery: 0134442962, 9780134442969
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Product details:
ISBN 10: 0134442962
ISBN 13: 9780134442969
Author: Sarah Labensky
For courses in cooking and food prep. Market-leading cooking text 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. Also available with MyLab Culinary MyLab™ is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Note: You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MyLab Culinary search for: 0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText — Access Card Package, 6/e Package consists of: 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e 0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText — Access Card — for On Cooking, 6/e
On Cooking A Textbook of Culinary Fundamentals 6th Table of contents:
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Introduction to Culinary Education
- Historical Evolution of Culinary Arts
- Influential Chefs and Culinary Movements
- From 18th Century Cuisine to Modernist Cooking
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Professionalism in Culinary Arts
- Importance of Ethics in the Culinary Profession
- Knowledge and Skills for Success in a Culinary Career
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Food Safety and Sanitation
- Prevention of Biological, Chemical, and Physical Contaminants
- Essential Practices for Personal Cleanliness and Food Storage
- Implementation of Hazard Analysis Critical Control Points (HACCP) Systems
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Nutrition in Culinary Arts
- Guidelines for Healthy Eating
- Dietary Modifications for Different Needs
- Nutritional Analysis of Recipes
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Culinary Techniques and Cooking Methods
- Stocks, Sauces, and Soups
- Meat and Vegetable Preparation
- Cooking Techniques and Methods
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Baking, Pastry, and Dessert Preparation
- Overview of Baking Techniques
- Pastry and Dessert Creation
- Plated Dish and Buffet Presentation Techniques
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Conclusion
- Equipping Aspiring Chefs for Success
- Promoting Safe and Healthy Cooking Practices
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Sarah Labensky,On Cooking,Culinary Fundamentals