On Cooking (MyCulinaryLab & iCook Edition)
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Building on the success of On Cooking, 4th edition, the To Go version was inspired by the expressed desire of many users for a text that combines portability with meaningful integration of technology. On Cooking To Go Edition retains all of the instructional in-chapter recipes from the fourth edition; the end-of –chapter recipes have been migrated from the printed book to the Web via i-COOK , a robust web-based recipe management system. This reduced page count provides a more streamlined and portable book. MyCulinaryLab™, our powerful new technology solution, is available for a package option. It does not come packaged with this isbn. MyCulinaryLab™ enables students to study and master content online – in their own time, and at their own pace. Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes.
Part 1 ProfessionalismChapter 1 ProfessionalismChapter 2 Food Safety and SanitationChapter 3 NutritionChapter 4 Menus and RecipesPart 2 PreparationChapter 5 Tools and EquipmentChapter 6 Knife SkillsChapter 7 Flavors and FlavoringChapter 8 Dairy ProductsChapter 9 Mise en PlacePart 3 CookingChapter 10 Principles of CookingChapter 11 Stocks and SaucesChapter 12 SoupsChapter 13 Principles of Meat CookeryChapter 14 BeefChapter 15 VealChapter 16 LambChapter 17 PorkChapter 18 PoultryChapter 19 GameChapter 20 Fish and ShellfishChapter 21 Eggs and BreakfastChapter 22 VegetablesChapter 23 Potatoes, Grains and PastaChapter 24 Vegetarian CookingPart 4 Garde MangerChapter 25 Salads and Salad DressingsChapter 26 FruitsChapter 27 SandwichesChapter 28 CharcuterieChapter 29 Hors D’Oeuvre and CanapésPart 5 BakingChapter 30 Principles of the BakeshopChapter 31 Quick BreadsChapter 32 Yeast BreadsChapter 33 Pies, Pastries and CookiesChapter 34 Cakes and FrostingsChapter 35 Custards, Creams, Frozen Desserts and SaucesPart 6 PresentationChapter 36 Plate PresentationChapter 37 Buffet PresentationAppendix I Professional OrganizationsAppendix II Measurement and Conversion ChartsAppendix III Fresh Produce Availability chartBibliography and Recommended ReadingGlossaryIndex
