On Cooking
A Textbook of Culinary Fundamentals
by Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel
6th Edition
Publisher: Pearson
Book Details
| Print ISBN | 9780134441900 |
| eText ISBN | 9780134442969 |
| Publisher | Pearson |
| Publishing Year | 2019 |
| Edition | 6th Edition |
| Language | English |
On Cooking: A Textbook of Culinary Fundamentals, 6th Edition, serves as a comprehensive culinary arts textbook designed to teach the essential principles of cooking and baking. The volume focuses on foundational concepts, practical methods, and commercial standards to prepare students for careers in the professional culinary industry.
Core coverage addresses major areas of commercial kitchen practice, including food preparation fundamentals, hot-food cooking methods, and bakeshop production. Broad instructional topics also examine essential operational standards, including food safety and sanitation, nutrition, and menu planning.
Clear step-by-step instructions, extensive visual guidance, and standardized recipes help students clarify practical kitchen techniques while explaining the underlying reasons behind professional food preparation procedures.
Table of Contents
Chapter 1: Professionalism
Chapter 2: Food Safety and Sanitation
Chapter 3: Nutrition
Chapter 4: Menus and Recipes
Chapter 5: Tools and Equipment
Chapter 6: Knife Skills
Chapter 7: Flavors and Flavorings
Chapter 8: Dairy Products
Chapter 9: Mise en Place
Chapter 10: Principles of Cooking
Chapter 11: Stocks and Sauces
Chapter 12: Soups
Chapter 13: Principles of Meat Cookery
Chapter 14: Beef
Chapter 15: Veal
Chapter 16: Lamb
Chapter 17: Pork
Chapter 18: Poultry
Chapter 19: Game
Chapter 20: Fish and Shellfish
Chapter 21: Eggs and Breakfast
Chapter 22: Vegetables
Chapter 23: Potatoes, Grains and Pasta
Chapter 24: Healthy Cooking and Special Diets
Chapter 25: Salads and Salad Dressings
Chapter 26: Fruits
Chapter 27: Sandwiches
Chapter 28: Charcuterie
Chapter 29: Hors d’Oeuvre and Canapés
Chapter 30: Principles of the Bakeshop
Chapter 31: Quick Breads
Chapter 32: Yeast Breads
Chapter 33: Pies, Pastries and Cookies
Chapter 34: Cakes and Frostings
Chapter 35: Custards, Creams, Frozen Desserts and Sauces
Chapter 36: Plate Presentation
Chapter 37: Buffet Presentation
Chapter Appendix I: Measurement and Conversion Charts
Chapter Appendix II: Fresh Locally-grown Produce Availability Chart
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