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On cooking : a textbook of culinary fundamentals / Sarah R. Labensky, Alan M. Hause, and Priscilla A. Martel

By: Contributor(s): Material type: TextTextPublication details: Harlow : Pearson Education Limited, 2023Edition: Sixth editionDescription: Includes indexISBN:
  • 9781292443751
Subject(s): DDC classification:
  • CIR 641.5 L1127 2023
Contents:
Professionalism -- Food safety and sanitation -- Nutrition -- Menus and recipes -- Tools and equipment -- Knife skills -- Flavours and flavourings -- Dairy products -- Mise en place -- Priniples of cooking -- Stocks and sauces -- Soups -- Principles of meat cookery -- Beef -- Veal -- Lamb -- Pork -- Poultry -- Game -- Fish and shellfish -- Eggs and breakfast -- Vegetables -- Potatoes, grains and pasta -- Healthy cooking and special diets -- Salads and salad dressings -- Fruits -- Sandwiched -- Charcuterie -- Hors d'Oeuvre -- Principles of the bakeshop -- Quick breads -- Yeast breads -- Pies, pastries and cookies -- Cakes and frostings -- Custards, creams, frozen desserts and dessert sauces -- Plate presentation -- Buffet presentation -- Appendix I. Measurement and conversion charts -- Appendix II. Fresh, locally grown produce availability chart -- Glossary
List(s) this item appears in: Newly Acquired Book HM September2023
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Holdings
Item type Current library Collection Call number Status Barcode
Books Books Olivarez College Tagaytay New Materials Shelf Circulation CIR 641.5 L1127 2023 (Browse shelf(Opens below)) Available 9791

Includes bibliography and index

Professionalism -- Food safety and sanitation -- Nutrition -- Menus and recipes -- Tools and equipment -- Knife skills -- Flavours and flavourings -- Dairy products -- Mise en place -- Priniples of cooking -- Stocks and sauces -- Soups -- Principles of meat cookery -- Beef -- Veal -- Lamb -- Pork -- Poultry -- Game -- Fish and shellfish -- Eggs and breakfast -- Vegetables -- Potatoes, grains and pasta -- Healthy cooking and special diets -- Salads and salad dressings -- Fruits -- Sandwiched -- Charcuterie -- Hors d'Oeuvre -- Principles of the bakeshop -- Quick breads -- Yeast breads -- Pies, pastries and cookies -- Cakes and frostings -- Custards, creams, frozen desserts and dessert sauces -- Plate presentation -- Buffet presentation -- Appendix I. Measurement and conversion charts -- Appendix II. Fresh, locally grown produce availability chart -- Glossary

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