tailieunhanh - Ebook On cooking - A textbook of culinary fundamentals (5/E): Part 1

For nearly two decades, On cooking - A textbook of culinary fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. | GLOBAL EDITION On Cooking A Textbook of Culinary Fundamentals FIFTH EDITION 4 BSBI 3 -BCFOTLZ r "MBO . )BVTF r 1SJTDJMMB " .BSUFM FIFTH EDITION UPDATE GLOBAL EDITION ON COOKING A T E XT B O OK OF C U L I N A RY F U N DA M E N TA L S Approach and Philosophy of O N COOKING This update of On Cooking, Fifth Edition, follows the model established in our previous editions, which have prepared thousands of students for successful careers in the culinary arts by building a strong foundation based on sound fundamental techniques. Students and instructors alike have praised On Cooking for its comprehensive yet accessible coverage of culinary skills and cooking procedures. VISUAL GUIDE On Cooking focuses on teaching the hows and whys of cooking. On Cooking starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes. Core cooking principles are explained as the background for learning proper cooking techniques. Once mastered, these techniques can be used to cook a wide array of foods. The culinary arts are shown in cultural and historical context as well so that students understand how different techniques form the basis for various cuisines. Chapters focus on six areas essential to a well-rounded culinary professional: Professionalism Background chapters introduce students to the field with material on food history, food safety and menu planning. Food safety information has been updated to reflect the most recent regulations. Preparation On Cooking covers those core subjects with which all culinary students should be familiar before stepping into the kitchen. Equipment, basi knife skills and mise en place concepts and techniques are presented. Staple ingredients such as dairy products, herbs, spices and flavor profiles are covered. Cooking Fundamental cooking techniques are explained and then demonstrated with a .

• Ẩm thực
• Ricotta cheese
• A textbook of culinary fundamentals
• Culinary fundamentals
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