(e-Book) On Cooking: A Textbook of Culinary Fundamentals, 6th Global Edition (12 Month Digital Access) – Labensky – BNS Supplies and Trading

(e-Book) On Cooking: A Textbook of Culinary Fundamentals, 6th Global Edition (12 Month Digital Access) – Labensky

Categories: e-Book/ Digital Access, Foodservice & Culinary, Professional Books

RM85.00

Product Info

Author: Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel
Publisher: Pearson
Language: English
Type: Import
ISBN: 9781292443683 (e-Book)
Edition: 6th Edition
Cover: Ebook and Others
Year: 2023

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Product Description

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.

Table of Content

This is a Digital Product – Please take note of the access platform and access period.

Once the payment confirmed, we will proceed to send the order to the publisher to ship out the access code via your registered email address within 3-5 working days

PART 1: PROFESSIONALISM
1. Professionalism
2. Food Safety and Sanitation
3. Nutrition
4. Menus and Recipes
PART 2: PREPARATION
5. Tools and Equipment
6. Knife Skills
7. Flavors and Flavorings
8. Dairy Products
9. Mise en Place
PART 3: COOKING
10. Principles of Cooking
11. Stocks and Sauces
12. Soups
13. Principles of Meat Cookery
14. Beef
15. Veal
16. Lamb
17. Pork
18. Poultry
19. Game
20. Fish and Shellfish
21. Eggs and Breakfast
22. Vegetables
23. Potatoes, Grains and Pasta
24. Healthy Cooking and Special Diets
PART 4: GARDE MANGER
25. Salads and Salad Dressings
26. Fruits
27. Sandwiches
28. Charcuterie
29. Hors d’Oeuvre and Canapes
PART 5: BAKING
30. Principles of the Bakeshop
31. Quick Breads
32. Yeast Breads
33. Pies, Pastries and Cookies
34. Cakes and Frostings
35. Custards, Creams, Frozen Desserts and Sauces
PART 6: PRESENTATION
36. Plate Presentation
37. Buffet Presentation
APPENDICES
Measurement and Conversion Charts
Fresh Locally-grown Produce Availability Chart