GUIDED TOUR FOR THE READER Easy to navigate, On Cooking is broken down into bite-size subsections as reflected in the table of contents. 왘 Greatly enhanced support package, including M圜ulinaryLab™, instructor’s manual featuring performance-based learning activities, improved test bank and lecture-based PowerPoint™ slides. 왘 Expanded coverage of flavors offered in new sidebars expanded coverage of small plates and additional plate presentation techniques. The fifth edition reflects any recent updates in food safety. 왘 Increased emphasis on sanitation through more safety alerts reflects current restaurant industry concerns. 왘 New Healthy Cooking chapter combines material on basic nutrition, healthy cooking techniques and cooking for special diets such as vegetarian or allergic diets. 왘 Content updates reflect current trends in the culinary arts, such as sustainable/seasonal cooking, small plate dishes, global techniques, Asian knife skills, molecular trends, sous-vide cooking and international cuisine. UPDATES 왘 More than 250 new photographs, line drawings and illustrations provide clear representation of core techniques that are the foundation of any good culinary textbook. ��� Presentation Chapters on plate and buffet presentation demonstrate traditional and contemporary techniques for enhancing the visual presentation of food, along with the basics of buffet setup and management. The material is sufficient to support a stand-alone unit on bread baking and dessert preparation. ��� Baking Several chapters cover the aspects of bread and pastry making that every student should know. We present this material in sufficient depth to support a unit on garde manger skills, including charcuterie and hors d’oeuvre. ��� Garde Manger Cold kitchen preparations from salad and sandwich making to more complex charcuterie preparations are covered. A new chapter devoted to healthy cooking completes this emphasis. Individual chapters focus on different categories of key ingredients: meats, poultry, fish, eggs, vegetables and so forth. ��� Cooking Fundamental cooking techniques are explained and then demonstrated with a wide range of recipes. Staple ingredients such as dairy products, herbs, spices and flavor profiles are covered. Equipment, basi knife skills and mise en place concepts and techniques are presented. ��� Preparation On Cooking covers those core subjects with which all culinary students should be familiar before stepping into the kitchen. Food safety information has been updated to reflect the most recent regulations. Chapters focus on six areas essential to a well-rounded culinary professional: ��� Professionalism Background chapters introduce students to the field with material on food history, food safety and menu planning. The culinary arts are shown in cultural and historical context as well so that students understand how different techniques form the basis for various cuisines. Once mastered, these techniques can be used to cook a wide array of foods. Core cooking principles are explained as the background for learning proper cooking techniques. On Cooking starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes. On Cooking focuses on teaching the hows and whys of cooking. Students and instructors alike have praised On Cooking for its comprehensive yet accessible coverage of culinary skills and cooking procedures. This update of On Cooking, Fifth Edition, follows the model established in our previous editions, which have prepared thousands of students for successful careers in the culinary arts by building a strong foundation based on sound fundamental techniques. T E XT B O OK OF C U L I N A RY F U N DA M E N TA L S
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