000			01614nam a22002297a 4500
005			20231019170928.0
008			231019b ph ||||| |||| 00| 0 eng d
020			_a9781292443751
040			_cOCT
082			_aCIR 641.5 L1127 2023
100			_aLabensky, Sarah R.
245			_aOn cooking : a textbook of culinary fundamentals / _cSarah R. Labensky, Alan M. Hause, and Priscilla A. Martel
250			_aSixth edition
260			_aHarlow : _bPearson Education Limited, _c2023
300			_aIncludes index
500			_aIncludes bibliography and index
505			_aProfessionalism -- 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
650			_aCooking
700			_aHause, Alan M.
700			_a Martel, Priscilla
942			_2ddc _cBK _hCIR 641.5 L1127 2023 _n0
999			_c9205 _d9205