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On cooking a textbook of culinary fundamentals archive#
On cooking a textbook of culinary fundamentals plus#

O Animations are interactive activities that provide visual references, along with follow-up quizzing, for topics such as meat fabrication. O Video clips, with accompanying quizzes, demonstrate various kitchen techniques, such as knife skills. Marks can be sent to the gradebook, or the quizzes can be used as self-assessment tools for students to check their own understanding of the material and concepts in the textbook. O Chapter quizzes test students’ knowledge of key points. Inclusion of M圜ulinaryLab. Features include the following:.

On cooking a textbook of culinary fundamentals archive#

New recipes available in the CD/online archive.Over 100 new photos, including new sequences illustrating specific processes, new ingredient photos, and more photos of completed dishes.O “new” ingredients that are gaining in popularity O new safety equipment, such as mesh gloves

Revisions to the text include the following:

additional material that supplements the wine/food coverage in the text.

two additional chapters not in the text (Mise en Place and International Flavour Principles).

The other components of the CD are supplementary materials including: All the recipes from the second through fifth Canadian editions of On Cooking will be available for use within this software. The key feature of the CD is the MasterCook software, which allows users to access hundreds of recipes, create shopping lists, scale the recipes, etc. STUDENT CD (bound in every new copy of the text)

M圜ulinaryLab access card with every new copy of the text.

Icons for healthful recipes (rainbow) and vegetarian recipes (carrot).

A selection of additional recipes at the end of relevant chapters.

Hundreds of photographs that illustrate tools and ingredients, demonstrate procedures and show completed dishes.

Safety Alert boxes and other supplementary information.

Applying the Basics recipes associated with the basic procedures.

Basic Procedure boxes with numbered list of steps.

This online asset includes self-assessments video clips, with accompanying quizzes, that demonstrate various kitchen techniques interactive activities and animations practice exams and information on culinary competitions that highlights opportunities for students and apprentices. 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.įinally, the all-new M圜ulinaryLab will be included with each new copy of On Cooking.

Now an undisputed market leader, On Cooking continues to provide the knowledge, training and inspiration that aspiring chefs need to succeed. Instructors, contact your Pearson representative for more information.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 M圜ulinaryLab. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Note: You are purchasing a standalone product MyLab Culinary does not come packaged with this content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLabâ„¢ is the teaching and learning platform that empowers you to reach every student.

On cooking a textbook of culinary fundamentals plus#

The 6th edition expands its â€œfundamentalsâ€ approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Clear and comprehensive, this best-selling text teaches the â€œhowsâ€ and â€œwhysâ€ of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts.