Product Description: This is a student supplement associated with:On Cooking: A Textbook of Culinary Fundamentals, 5/e Sarah R. Labensky Priscilla R. Martel Alan M. Hause, Fabulous Food ISBN: 013715576X

Product Description: This package contains the following components: -0135118050: On Cooking: A Textbook of Culinary Fundamentals To Go -0135101530: MyCulinaryLab

Product Description:   0132111985 / 9780132111980 On Cooking: A Textbook of Culinary Fundamentals & Study Guide for On Cooking Package   Package consists of:    0135108896 / 9780135108895 Study Guide for On Cooking: A Textbook of Culinary Fundamentals 013715576X / 9780137155767 On Cooking: A Textbook of Culinary Fundamental...read more

Each chapter contains: * Fill in the Blank Questions* Short Anwer Questions* Matching Questions* Multiple Choice Questions* True / False Questions* Chapter Review* Essay Questions* Answer Key

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.  Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.  Over 250 new photographs emphasize procedural aspects of cooking.  Virtually all recipes are now illustrated with photographs.    Updated concept changes to meet the Food Code revision (Chapter 20)  Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.

Product Description: Building on the success of On Cooking, 4th edition, the To Go version was inspired by the expressed desire of many users for a text that combines portability with meaningful integration of technology.  On Cooking To Go Edition retains all of the instructional in-chapter recipes from the fourth edition; the end-of –chapter recipes have been migrated from the printed book to the Web via i-COOK , a robust web-based recipe management system...read more

Product Description: This package contains the following components:    0131713272 / 9780131713277 On Cooking: A Textbook of Culinary Fundamentals  0131713329 / 9780131713321 Cooking Techniques DVD  

Product Description: 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...read more