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Test Bank for On Cooking: A Textbook of Culinary Fundamentals, 6th Edition

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  • ISBN-10:  0134441907 / ISBN-13:  9780134441900
  • Ebook Details

    • Edition: 6th Edition
    • Format: Downloadable ZIP Fille
    • Resource Type : Testbank
    • Duration: Unlimited downloads
    • Delivery: Instant Download
     

    $35.00 $30.00

    SKU: 3879 Category:

    Table of Contents

    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 Canapés

    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

    Appendix I. Measurement and Conversion Charts
    Appendix II. Fresh Locally-grown Produce Availability Chart

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