linerspider.blogg.se - With culinary fundamentals

Chapter introductions summarize the main themes in each chapter and help reinforce topics.

Each chapter begins with clearly stated objectives that enable students to focus on what they should achieve by the end of the chapter.

New! New “flavor” sidebars show how flavoring ingredients may be used to change the character of a dish.

The fifth edition reflects any recent updates in food safety.

Enhanced! Increased emphasis on sanitation through more S afety A lerts reflects current restaurant industry concerns.

Wide variety of recipes from basic to advanced, from many sources including famous restaurants and culinary schools.Ī wealth of chapter features helps students learn, practice, and retain concepts:.

Over 800 proven, tested recipes and variations, each with nutritional information.

Other drawings depict the skeletal structure of meat animals, fish, and poultry.

Detailed line drawings illustrate tools and equipment without brand identification.

Students can explore a huge variety of items such as fruits, berries, chocolates, fresh herbs, fish, dried spices, game, meats, and fine cheeses.

Hundreds of original color photographs help students recognize and identify ingredients.

Step-by-step color photographs of various stages in the preparation of ingredients and dishes help students visualize unfamiliar techniques and encourage them to review classroom or kitchen activities whenever necessary.

Contains more than 1,700 original color photographs covering identification, plated dish, and procedural sequences.

Market-leading textbook for the past 10 years.

E xpanded ! Coverage of small plates and additional plate presentation techniques has been expanded.New ! Healthy Cooking chapter combines material on basic nutrition, healthy cooking techniques, and cooking for special diets, such as vegetarian or allergic diets.Updated! 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.New! More than 250 new photographs, line drawings, and illustrations provide clear representation of core techniques that are the foundation of any good culinary textbook.

The study guide provides an excellent way for students to review for tests using a variety of practice techniques.īuilds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation: A Student Study Guide is available that allows students to test their knowledge of key concepts and vocabulary by chapter.Offers instructors data tracking and reporting for students, grades, and question usage, as well as detailed student results and performance tracking.Instructors benefit with access to key course management tools, such as a robust grade book, integrated course email, and reporting tools.Interactive multimedia includes videos with questions, fill-in-the-blank exercises, matching activities, and key concept simulations.Grade book allows students to view their grades and reports showing their progress.Study plans and learning and assessment activities help students assess skill levels and not waste time re-learning skills they already possess.Enhanced! Greatly enhanced support package, including M圜ulinaryLab™, instructor’s manual featuring performance-based learning activities, improved test bank, and lecture-based PowerPoint™ slides.Offers instructors easy-to-use course management resources and enables students to study and master content online with M圜ulinaryLab ™: 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. For courses in Introductory Cooking, Cooking Skills or “Food Prep” courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.įor nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts.