On Cooking, Fourth Canadian Edition

Table of Contents: Part 1: Professionalism 1. Professionalism 2. Food Safety and Sanitation 3. Nutrition 4. Menu Planning and Food Costing Part 2: Preparation 5. Tools and Equipment 6. Knife Skills 7. Flavours and Flavourings 8. Egg and Dairy Products Part 3: Cooking 9. Principles of Cooking 10. Stocks and Sauces 11. Soups 12. Principles of Meat Cookery 13. Beef 14. Veal 15. Lamb 16. Pork 17. Poultry 18. Game 19. Fish and Shellfish 20. Charcuterie 21. Buffet Presentation 22. Vegetables 23. Potatoes, Grains, and Pasta 24. Vegetarian Cooking - NEW 25. Salads and Salad Dressings 26. Fruits Part 4: Baking 27. Principles of the Bakeshop 28. Quick Breads 29. Yeast Breads 30. Pies, Pastries, and Cookies 31. Cakes and Frostings 32. Custards, Creams, Frozen Desserts, and Dessert Sauces Part 5: Meal Service and Presentation 33. Breakfast and Brunch 34. Appetizers, and Sandwiches 35. Beverages - NEW 36. Plate Presentation Additional chapters on CD and CW only: Mise en Place International Flavour PrinciplesLabensky, Sarah R. is the author of 'On Cooking, Fourth Canadian Edition' with ISBN 9780131588219 and ISBN 0131588214.