On Cooking A Textbook Of Culinary Fundamentals With Study Guide And Mastercook Cd
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Sarah R. Labensky,Alan M. Hause,Steven R. Labensky,Priscilla R. Martel
Author : Sarah R. Labensky,Alan M. Hause,Steven R. Labensky,Priscilla R. Martel Publisher : Prentice Hall Page : 128 pages File Size : 49,8 Mb Release : 2006-06 Category : Business & Economics ISBN : 0131579045
On Cooking: A Textbook of Culinary Fundamentals with Study Guide and Mastercook CD by Sarah R. Labensky,Alan M. Hause,Steven R. Labensky,Priscilla R. Martel Pdf
This package contains the following components: -0131713272: On Cooking: A Textbook of Culinary Fundamentals -0131713388: Study Guide -0132398885: MasterCook CD for On Cooking
Sarah R. Labensky,Alan M. Hause,Steven R. Labensky,Priscilla A Martel
Author : Sarah R. Labensky,Alan M. Hause,Steven R. Labensky,Priscilla A Martel Publisher : Prentice Hall Page : 128 pages File Size : 50,9 Mb Release : 2007-10 Category : Cooking ISBN : 0136038794
On Cooking: A Textbook of Culinary Fundamentals Value Pack (Includes Study Guide & Prentice Hall Dictionary of Culinary Arts: Acad by Sarah R. Labensky,Alan M. Hause,Steven R. Labensky,Priscilla A Martel Pdf
On Cooking by Sarah R. Labensky,Alan M. Hause,Priscilla A. Martel,Fred Malley,Anthony Bevan,Settimio Sicoli Pdf
Note: If you are purchasing an electronic version, MyCulinaryLab does not come automatically packaged with it. To purchase MyCulinaryLab, please visit www.myculinarylab.com or you can purchase a package of the physical text and MyCulinaryLab by searching for ISBN 10: 0133524620 / ISBN 13: 9780133524628. An undisputed market leader, On Cooking by Sarah R. Labensky et al. continues to provide the knowledge, training and inspiration that aspiring chefs need to succeed. Because learning to cook entails much more than simply learning to follow a recipe, this sixth Canadian edition has been revised to focus on culinary principles with supporting recipes in the text. The text addresses the requirements of the Interprovincial Standards Red Seal Program: mastering the concepts, skills, and techniques in On Cooking, Sixth Canadian Edition provides students with all the tools they need to succeed in their Red Seal examination and in their career.
On Cooking by Sarah R. Labensky,Priscilla R. Martel,Alan M. Hause Pdf
This package contains the following components: -0131713329: Cooking Techniques DVD -013715576X: On Cooking: A Textbook of Culinary Fundamentals -0135108896: Study Guide for On Cooking: A Textbook of Culinary Fundamentals
On Cooking: A Textbook of Culinary Fundamentals, Global Edition by Sarah Labensky,Alan Hause,Priscilla Martel Pdf
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(tm) 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.
On Cooking by Sarah R. Labensky,Alan M. Hause,Priscilla Martel,Fred Malley,Anthony Bevan,Settimio Sicoli Pdf
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. KEY TOPICS: Professionalism; Food Safety and Sanitation; Nutrition; Menu Planning and Food Costing; Tools and Equipment; Knife Skills; Flavours and Flavourings; Eggs and Dairy Products; Principles of Cooking; Stocks and Sauces; Soups; Principles of Meat Cookery; Beef; Veal; Lamb; Pork; Poultry; Game; Fish and Shellfish; Charcuterie; International Flavour Principles; Vegetables; Potatoes, Grains and Pasta; Cooking for Health and Lifestyle; Salads and Salad Dressings; Fruits; Principles of the Bakeshop; Quick Breads; Yeast Breads; Pies, Pastries and Cookies; Cakes and Frostings; Custards, Creams, Frozen Desserts and Dessert Sauces; Breakfast and Brunch; Appetizers and Sandwiches; Beverages; Plate Presentation MARKET: Appropriate for Introduction to Cooking courses.
For use in introductory culinary arts courses and food and beverage programs. Attractively designed and extensively illustrated with colour photographs, this Canadian introduction to cooking and food preparation presents information that is relevant to today's Canadian student. It contains information about Canadian regulations (cuts of meat, grading systems for meat and produce, etc.) and national standards for professional cooks. A comprehensive introduction to the culinary trade, it teaches students cooking fundamentals, focusing on general procedures first, then presenting specific applications and hundreds of sample recipes.
Sarah R. Labensky,Priscilla A. Martel,Alan M. Hause
Author : Sarah R. Labensky,Priscilla A. Martel,Alan M. Hause Publisher : Pearson College Division Page : 1224 pages File Size : 53,8 Mb Release : 2014-07-31 Category : Business & Economics ISBN : 0133829170
On Cooking Update Plus Myculinarylab with Pearson Etext -- Access Card Package by Sarah R. Labensky,Priscilla A. Martel,Alan M. Hause Pdf
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online-in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional--Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts 0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0133458555 / 9780133458558 On Cooking Update 0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update
