On Cooking A Textbook of Culinary Fundamentals 6th Edition Labensky Test Bank
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On Cooking A Textbook of Culinary Fundamentals 6th Edition Labensky Test Bank.
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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:
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:
- Professionalism
- Food Safety and Sanitation
- Nutrition
- 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 and Special Diets
- 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 Sauces
- Plate Presentation
- Buffet Presentation
- Measurement and Conversion Charts
- Fresh Locally-grown Produce Availability Chart
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