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On Cooking A Textbook of Culinary Fundamentals by Sarah Labensky
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N.º de artículo de eBay:284251712276
Última actualización el 23 sep 2024 01:19:39 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- En buen estado
- Notas del vendedor
- Narrative Type
- Nonfiction
- ISBN
- 9780131713277
- Book Title
- On Cooking : a Textbook of Culinary Fundamentals
- Publisher
- Prentice Hall PTR
- Item Length
- 11.1 in
- Edition
- 4
- Publication Year
- 2006
- Format
- Trade Paperback / Mixed Lot
- Language
- English
- Illustrator
- Yes, Ingram, William E., Quattrone, Stacey Winters
- Item Height
- 2.2 in
- Features
- Revised
- Genre
- Cooking, Business & Economics
- Topic
- Industries / Hospitality, Travel & Tourism, General
- Item Weight
- 118.4 Oz
- Item Width
- 10.4 in
- Number of Pages
- 1440 Pages
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Product Identifiers
Publisher
Prentice Hall PTR
ISBN-10
0131713272
ISBN-13
9780131713277
eBay Product ID (ePID)
47961530
Product Key Features
Edition
4
Book Title
On Cooking : a Textbook of Culinary Fundamentals
Number of Pages
1440 Pages
Language
English
Topic
Industries / Hospitality, Travel & Tourism, General
Publication Year
2006
Features
Revised
Illustrator
Yes, Ingram, William E., Quattrone, Stacey Winters
Genre
Cooking, Business & Economics
Format
Trade Paperback / Mixed Lot
Dimensions
Item Height
2.2 in
Item Weight
118.4 Oz
Item Length
11.1 in
Item Width
10.4 in
Additional Product Features
Intended Audience
Trade
LCCN
2005-055287
Dewey Edition
22
Photographed by
Embery, Richard
Dewey Decimal
641.5
Edition Description
Revised edition
Table Of Content
Part 1 Professionalism Chapter 1 Professionalism Chapter 2 Food Safety and Sanitation Chapter 3 Nutrition Chapter 4 Menus and Recipes Part 2 Preparation Chapter 5 Tools and Equipment Chapter 6 Knife Skills Chapter 7 Flavors and Flavoring Chapter 8 Dairy Products Chapter 9 Mise en Place Part 3 Cooking 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 Vegetarian Cooking Part 4 Garde Manger Chapter 25 Salads and Salad Dressings Chapter 26 Fruits Chapter 27 Sandwiches Chapter 28 Charcuterie Chapter 29 Hors D'Oeuvre and Canapès Part 5 Baking 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 Part 6 Presentation Chapter 36 Plate Presentation Chapter 37 Buffet Presentation Appendix I Professional Organizations Appendix II Measurement and Conversion Charts Appendix III Fresh Produce Availability chart Bibliography and Recommended Reading Glossary Index
Synopsis
For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. THE definitive culinary skills textbook in the market. Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none. PREVIEW the 5th edition NOW! OnCooking, 5e Bring your course to life with TECHNOLOGY! MyCulinaryLab(tm), our powerful new technology solution, supplements this edition. MyCulinaryLab(tm) 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. FOR STUDENTS: MyCulinaryLab enables students to review their culinary skills and knowledge online, on their own time, and at their own pace. Students can easily track and evaluate their progress during and after the learning process. Performance is based on summative and formative assessment in the form of study plans, homework, extra practice, pre- and post-tests, etc. Highlights: · Study plans and learning and assessment activities to help assess skill levels students won't waste time re-learning skills they already possess · Grade book that allows students to view their grades and reports showing their progress · Interactive multimedia: videos with questions, fill-in-the-blank exercises, matching activities, key concept simulations FOR INSTRUCTORS MyCulinaryLab is an easy-to-use online resource designed to supplement a traditional lecture course and provides instructors with basic course management capabilities in the areas of course organization, grades, communication, and personalization of content. Instructors benefit with access to key course management tools such as a robust grade book, integrated course email, and reporting tools. Reporting features include: · Data tracking and reporting for students, grades, and question usage · Detailed student results and performance tracking i-COOK Student Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Cooking, 4th edition. i-COOK Student Access Registration , FREE 14 day Trail! Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson, Attractively designed and "extensively" illustrated with color photographs, line drawings, charts, and sidebars, this "contemporary" introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.
LC Classification Number
TX651.L328 2006
Descripción del artículo del vendedor
Información de vendedor profesional
Ali Abd Elhamid
ADAM AFROTO
Egypt
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- k***7 (32)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaProduct delivery was not accurate. My package sat at one facility for over 3 days without any further delivery details. After multiple emails to the seller who was at least trying to help me. I do understand once it leaves the seller they have no control over the situation of delivery. That is why I am giving the seller 5 Stars because it was not their fault or responsibility. I did receive my package in great condition and would buy from the seller again.
- t***4 (72)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaGreat overall experience. Book as described. Packaged well. Lower price shipping much appreciated! The delivery time took a while because of that but I prefer the lower price to speed. And seller checked with me to make sure I was happy with the purchase. Thank you!
- r***t (88)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaArrived at light speed. Looked new Packaged well. Great seller. Price was right too.