This is a student supplement associated with: On Baking, 3/e Sarah R. Labensky Priscilla R. Martel Eddy Van Damme ISBN: 0132374560

Product Description: ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable...read more

Product Description: Student Access for On Cooking is a web-based, recipe management tool designed to enhance and simplify the culinary education experience. With Student Access for On Cooking students will: have access to ALL recipes from the text be able to create their own recipes add photos build customized menus and cookbook books have access to over 6000 ingredients and much more! This renewable on-line subscription makes this a tool that students will use throughout their career...read more

Product Description: i-COOK Student Access is a web-based, recipe management tool designed to enhance and simplify the culinary education experience. A proven product, i-COOK was created by a team of culinary, foodservice management and interactive technology experts, and in collaboration with The Culinary Institute of America...read more

Covers food safety, nutrition, tools, and equipment, demonstrates cooking techniques, and provides information on various foods and their preparation.

(view table of contents)

Product Description: Book by Labensky, Sarah R.

An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation.

This dictionary of the culinary arts defines approximately 15,000 terms. Topics covered include: raw and minimally processed ingredients; international foods - commonly encountered foreign words for ingredients as well as foods encountered in other cuisines for which there are no English equivalents; preparation and cooking methods; tools and equipment; food chemistry; beers, wines and spirits; hospitatlity and restaurant mangement; nutrition; food safety and sanitation; chef biographies; food history; and gastronomy. (view table of contents)

Product Description: For introductory food preparation courses in culinary arts hospitality management, and food and beverage programs. 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 students...read more

Product Description: A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations. This book presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach and real life situations such as yield tests, the calculation of recipe costs, and the use of food cost percentages...read more