On Cooking: A Textbook for Culinary Fundamentals

For courses in Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding students toward a successful career in the culinary arts.Part 1: PROFESSIONALISM * The Culinary Profession * Cleanliness and Safety * Writing Menus and Recipes Part 2: PREPARATION * The Kitchen and the Tools * The Art of Using Knives * Taste, Smell and Flavors * Of Meats and Cheeses * Organizing and Planning Part 3: COOKING * Principles and Techniques * Stocks and Sauces * Soups * Meats and How to Cook Them * Beef * Veal * Lamb * Pork * Poultry * Game * Fish + Shellfish * Egg, the Queen of Breakfast * Variety with Vegetables * Potatoes, Grains and Pasta * Nutrients and Nourshment Part 4: GARDE MANGER * Salads and Salad Dressings * Fruits * Sandwiches * Charcuterie * Hors d'Oeuvre and Canapes Part 5: BAKING * The arts and science of baking * Quick Breads * Yeast Breads * Pies, Pastries and Cookies * Cakes and Frostings * Custards, Creams, Frozen Desserts + Sauces Part 6: PRESENTATION * Beauty on the Plate * Presenting a Buffet AP 1: Professional Organizations AP 2: Measurement and Conversion Charts AP 3: Fresh Produce Availability Chart AP 4: Bibliography and Recommended Reading Glossary Index