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 Canapés 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

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.       Hallmark Features:   Offers instructors easy-to-use course management resources and enables students to study and master content online with MyCulinaryLab™: Enhanced! Greatly enhanced support package, including MyCulinaryLab™, instructor’s manual featuring performance-based learning activities, improved test bank, and lecture-based PowerPoint™ slides. Study plans and learning and assessment activities help students assess skill levels and not waste time re-learning skills they already possess. Grade book allows students to view their grades and reports showing their progress. Interactive multimedia includes videos with questions, fill-in-the-blank exercises, matching activities, and key concept simulations. Instructors benefit with access to key course management tools, such as a robust grade book, integrated course email, and reporting tools. Offers instructors data tracking and reporting for students, grades, and question usage, as well as detailed student results and performance tracking. A Student Study Guide is available that allows students to test their knowledge of key concepts and vocabulary by chapter. The study guide provides an excellent way for students to review for tests using a variety of practice techniques.  Builds 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: 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. 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! Healthy Cooking chapter combines material on basic nutrition, healthy cooking techniques, and cooking for special diets, such as vegetarian or allergic diets. Expanded! Coverage of small plates and additional plate presentation techniques has been expanded. Market-leading textbook for the past 10 years. Contains more than 1,700 original color photographs covering identification, plated dish, and procedural sequences. 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. Hundreds of original color photographs help students recognize and identify ingredients. Students can explore a huge variety of items such as fruits, berries, chocolates, fresh herbs, fish, dried spices, game, meats, and fine cheeses. Detailed line drawings illustrate tools and equipment without brand identification. Other drawings depict the skeletal structure of meat animals, fish, and poultry. Over 800 proven, tested recipes and variations, each with nutritional information. Wide variety of recipes from basic to advanced, from many s

Builds 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: 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. 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! Healthy Cooking chapter combines material on basic nutrition, healthy cooking techniques, and cooking for special diets, such as vegetarian or allergic diets. Expanded! Coverage of small plates and additional plate presentation techniques has been expanded.  A wealth of chapter features helps students learn, practice, and retain concepts: Enhanced! Increased emphasis on sanitation through more Safety Alerts reflects current restaurant industry concerns. The fifth edition reflects any recent updates in food safety. New! New “flavor” sidebars show how flavoring ingredients may be used to change the character of a dish.