On Cooking Fourth Canadian Edition

Welcome to the fourth Canadian edition ofOn Cooking: A Textbook of Culinary Fundamentals. Learning to cook entails much more than simply learning to follow a recipe. Consequently, this is neither a cookbook nor a collection of recipes. It is a carefully designed text intended to teach you the fundamentals of the culinary arts and to prepare you for a rewarding career in the food service industry.

On Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts. Our "time tested" approach teaches both the principles and practices of the culinary arts by building a strong foundation based in on sound fundamental techniques, focusing on five areas essential to a well-rounded culinary professional: Professionalism, Preparation, Cooking, Baking, and Meal Service and Presentation. KEY TOPICS: Professionalism; Food Safety and Sanitation; Nutrition; Menu Planning and Food Costing; Tools and Equipment; Knife Skills; Flavours and Flavourings; Eggs and Dairy Products; Principles of Cooking; Stocks and Sauces; Soups; Principles of Meat Cookery; Beef; Veal; Lamb; Pork; Poultry; Game; Fish and Shellfish; Charcuterie; International Flavour Principles; Vegetables; Potatoes, Grains and Pasta; Cooking for Health and Lifestyle; Salads and Salad Dressings; Fruits; Principles of the Bakeshop; Quick Breads; Yeast Breads; Pies, Pastries and Cookies; Cakes and Frostings; Custards, Creams, Frozen Desserts and Dessert Sauces; Breakfast and Brunch; Appetizers and Sandwiches; Beverages; Plate Presentation MARKET: Appropriate for Introduction to Cooking courses.

Note: If you are purchasing an electronic version, MyCulinaryLab does not come automatically packaged with it. To purchase MyCulinaryLab, please visit www.myculinarylab.com or you can purchase a package of the physical text and MyCulinaryLab by searching for ISBN 10: 0132310236 / ISBN 13: 9780132310239. The fifth Canadian edition of On Cooking is our "All About the Basics" edition: prepping chefs for careers in the kitchen with recipe basics that conform to the Red Seal and are supported by MyCulinaryLab. The text provides¿a wealth of resources that will help students both while learning and during their careers, including¿a thorough coverage of basic skills, techniques and culinary fundamentals; Canadian guidelines for food safety and quality, meat cuts and butchering procedures, health and nutrition; and hundreds of photos and photo sequences detailing preparation techniques and plate presentation.