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Test Bank for On Cooking A Textbook of Culinary Fundamentals 6th Edition by Sarah R. Labensky
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Test Bank for On Cooking A Textbook of Culinary Fundamentals 6th Edition by Sarah R. Labensky

Test Bank for On Cooking A Textbook of Culinary Fundamentals 6th Edition by Sarah R. Labensky

For courses in cooking and food prep. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the “hows” and “whys” of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its “fundamentals” 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. Also available with MyLab Culinary MyLab™ is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. 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. Learn more about MyLab Culinary. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Note: You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MyLab Culinary search for: 0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText — Access Card Package, 6/e  Package consists of:    0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e 0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText — Access Card — for On Cooking, 6/e

 

On Cooking
Approach and Philosophy of On Cooking
Comprehensive Learning and Teaching Package
For the Instructor
On Cooking A Textbook of Culinary Fundamentals
About the Authors
Contents
Recipes
Preface
A Note on Recipes
1 Professionalism
After studying this chapter, you will be able to:
Chefs and Restaurants
The 18th Century—Boulanger’s Restaurant
The Early 19th Century—Carême and Grande Cuisine
The Late 19th Century—Escoffier and Cuisine Classique
The Mid-20th Century—Point and Nouvelle Cuisine
The Late 20th and Early 21st Centuries—An American Culinary Revolution
Modernist Cuisine
Modern Food Service Operations
Culinary Technologies
Food Supplies
Consumer Concerns
Local Production
Sustainability
Social Changes
The Modern Kitchen Brigade
The Professional Chef
Knowledge
Skill
Taste
Judgment
Dedication
Professional Ethics
Pride
Careers
Questions for Discussion
2 Food Safety and Sanitation
After studying this chapter, you will be able to:
Sanitation
Direct Biological Contaminants
Bacteria
Bacterial Intoxications and Infections
Preventing Bacterial Intoxications and Infections
Food
Acidity
Time
Temperature
Oxygen
Moisture
Parasites
Viruses
Fungi
Molds
Yeasts
Direct Chemical Contaminants
Residual Chemicals
Food Service Chemicals
Toxic Metals
Direct Physical Contaminants
Cross-Contamination
Personal Cleanliness
Dish and Equipment Cleanliness
Food Storage
Food Labeling
Pest Management
Hazard Analysis Critical Control Points (HACCP) Systems
Food Allergies and Intolerances
The Safe Worker
Personal Safety
Fire Safety
First Aid
Questions for Discussion
3 Nutrition
After studying this chapter, you will be able to:
Nutrition Basics
Essential Nutrients
Carbohydrates
Lipids
Proteins
Vitamins
Minerals
Water
Phytochemicals
Tools for Healthy Eating
Dietary Guidelines for Americans
MyPlate
Nutrition Labeling
Menu Labeling
Government Oversight
Nutrition, Eating Out and the Chef
Healthful Cooking Techniques
Nutritional Analysis of Recipes
Questions for Discussion
4 Menus and Recipes
After studying this chapter, you will be able to:
The Menu
Types of Menus
Menu Language
Truth in Advertising
Nutritional Statements
Standardized Recipes
Measurements and Conversions
Measurement Formats
Measurement Systems
Converting Grams and Ounces
Recipe Conversions
Converting Total Yield
Converting Portion Size
Additional Conversion Problems
Equipment
Evaporation
Recipe Errors
Time
Calculating Unit Costs, Recipe Costs and Selling Prices
Unit Costs
Yield Percentage
Using Yield Percentage to Calculate A.P. Quantity
Recipe Costs
Selling Prices
Controlling Food Costs
Menu
Purchasing and Ordering
Receiving
Storing
Issuing
Kitchen Procedures: Establishing Standard Portions
Kitchen Procedures: Managing Waste
Sales and Service
Recipe Writing 101
Elements of a Recipe Written for Publication
Name of the Recipe
Yield/Servings
Headnote
Ingredients
Procedures
Other Considerations When Crafting a Recipe for Publication
Questions for Discussion
5 Tools and Equipment
After studying this chapter, you will be able to:
Standards for Tools and Equipment
Knives
Knife Construction
Knife Shapes and Sharpening Equipment
French or Chef’s Knife
Utility Knife
Boning Knife
Paring Knife
Cleaver
Slicer
Butcher Knife
Oyster and Clam Knives
Steel
Sharpening Stone
Japanese Knives
Hand Tools
Measuring and Portioning Devices
Cookware
Cookware Metals and Heat Conduction
Copper
Aluminum
Stainless Steel
Cast Iron
Carbon Steel
Other Cookware Materials
Glass
Ceramics
Plastic
Enamelware
Silicone
Nonstick Coatings
Common Cookware
Pots
Pans
Woks
Hotel Pans
Molds
Strainers and Sieves
Processing Equipment
Storage Containers
Heavy Equipment
Specialized Equipment for Modern Culinary Techniques
Buffet Equipment
Safety Equipment
Energy Conservation in the Professional Kitchen
Questions for Discussion
6 Knife Skills
After studying this chapter, you will be able to:
Using Knives Safely
Caring for and Sharpening your Knives
Gripping Your Knife
Controlling Your Knife
Using Your Knife
Slicing
Chopping
Cutting Sticks and Dicing
Mincing
Turning Vegetables
Making Parisiennes
Using a Mandoline
Using a Spiral Slicer
Questions for Discussion
7 Flavors and Flavorings
After studying this chapter, you will be able to:
Flavor and Taste
Tastes: Sweet, Sour, Salty, Bitter and Umami
Factors Affecting Perception of Flavors
Flavoring Food
Flavor Profiles
Describing Aromas and Flavors in Food
Classic Flavor Combinations
Amplifying Flavors
Experimenting with Flavor
International Flavor Principles
Herbs and Spices
Herbs
Spices
Herb and Spice Blends
Storing Herbs and Spices
Using Herbs and Spices
Salt
Oils
Vinegars
Condiments
Wines, Beers and Distilled Spirits
Wines
Sparkling Wines
Fortified Wines
Wine Labeling
Tasting Wines
Selecting Wines to Use as Flavorings
Beers
Brewing Beers
Selecting Beers to Use as Flavorings
Distilled Spirits
Brandy
Liquors
Liqueurs
Guidelines for Cooking with Alcoholic Beverages
Questions for Discussion
8 Dairy Products
After studying this chapter, you will be able to:
Milk and Milk Products
Milk-Processing Techniques
Concentrated Milks
Cream
Cultured Dairy Products
Butter
Margarine
Storage of Milk and Milk Products
Cheese
Natural Cheeses
Cheese Varieties
Fresh or Unripened Cheeses
Variation:
Soft Cheeses
Semisoft Cheeses
Firm Cheeses
Hard Cheeses
Goat’s-Milk Cheeses
Processed Cheeses
Serving Cheeses
Storing Cheeses
Cooking with Cheese
Questions for Discussion
9 Mise en Place
After studying this chapter, you will be able to:
Mise En Place
Creating a Prep List
Quantity Planning
Selecting Tools and Equipment
Measuring Ingredients
Preparing Ingredients
Clarifying Butter
Toasting Nuts and Spices
Making Bread Crumbs
Flavoring Foods
Bouquets Garni and Sachets
Marinades
Brines
Rubs and Pastes
Steeping
Preparing to Cook
Breading
Battering
Blanching and Parboiling
Making an Ice Bath
Questions for Discussion
10 Principles of Cooking
After studying this chapter, you will be able to:
Heat Transfer
Conduction
Convection
Radiation
The Effects of Heat
Proteins Coagulate
Starches Gelatinize
Sugars Caramelize
Water Evaporates
Fats Melt
Determining Doneness
Introduction to Cooking Methods
Dry-Heat Cooking Methods
Broiling
Grilling
Roasting and Baking
Barbecuing and Smoking
Barbecue
Smoking
Sautéing
Stir-Frying
Pan-Frying
Deep-Frying
Choosing Fats for Deep-Frying
Handling Fats for Deep-Frying
Oven-Frying
Moist-Heat Cooking Methods
Poaching
Simmering
Boiling
Steaming
Combination Cooking Methods
Braising
Stewing
Sous Vide
Questions for Discussion
11 Stocks and Sauces
After studying this chapter, you will be able to:
Stocks
Ingredients for Stocks
Bones
Beef and Veal Bones
Chicken Bones
Fish Bones
Other Bones
Mirepoix
Seasonings
Principles of Stock Making
White Stock
Brown Stock
Remouillage
Fish Stock and Fish Fumet
Vegetable Stock
Court Bouillon
Nage
Glaze
Infusion
Sauces
Thickening Agents for Sauces
Roux
Incorporating Roux into a Liquid
Using Roux
Cornstarch
Arrowroot
Beurre Manié
Liaison
Emulsification
Finishing Techniques for Sauces
Reduction
Straining
Monter au Beurre
Classic Sauce Families
The Béchamel Family
Small Béchamel Sauces
The Velouté Family
Small Fish Velouté Sauces
Allemande Sauce
Small Allemande Sauces
Suprême Sauce
Small Suprême Sauces
The Espagnole Family
Demi-Glace
Jus Lié
Small Brown Sauces
The Tomato Sauce Family
Small Tomato Sauces
The Hollandaise Family
Temperatures and Sanitation Concerns
Rescuing a Broken Hollandaise
Small Hollandaise Sauces
Traditional Sauces
Beurre Blanc and Beurre Rouge
Compound Butters
Recipes for Compound Butters
Pan Gravy
Pan Sauces
Coulis
Contemporary Sauces
Salsa and Relish
Vegetable Juice Sauces
Broths
Foams
Flavored Oils
Using Sauces
Questions for Discussion
Additional Stock and Sauce Recipes
Variations:
Variations:
Variation:
12 Soups
After studying this chapter, you will be able to:
Characteristics of Soup
Clear Soups
Broths
Broth-Based Soups
Variations:
Consommés
The Clarification Process
Correcting a Poorly Clarified Consommé
Thick Soups
Cream Soups
Variations:
Purée Soups
Variations:
Adjusting the Consistency of  Thick Soups
Other Soups
Bisques
Chowders
Cold Soups
Cooked Cold Soups
Uncooked Cold Soups
Variation:
Garnishing Soups
Guidelines for Garnishing Soups
Garnishing Suggestions
Soup Service
Temperatures
Portion Sizes
Questions for Discussion
Additional Soup Recipes
Variation:
13 Principles of Meat Cookery
After studying this chapter, you will be able to:
Muscle Composition of Meats
Inspection and Grading of Meats
Aging  Meats
Wet Aging
Dry Aging
Purchasing and Storing Meats
Purchasing Meats
IMPS/NAMP
Grass-Fed Meats
Storing Meats
Preparing Meats
Tying and Trussing
Barding
Larding
Dry-Heat Cooking Methods for Meats
Broiling and Grilling
Selecting Meats to Broil or Grill
Seasoning Meats to Broil or Grill
Cooking Temperatures for Broiled and Grilled Meats
Doneness of Broiled and Grilled Meats
Accompaniments to Broiled and Grilled Meats
Roasting
Selecting Meats to Roast
Seasoning Meats to Roast
Cooking Temperatures for Roasted Meats
Doneness of Roasted Meats
Carryover Cooking and Resting for Roasted Meats
Accompaniments to Roasted Meats
Carving Roasts
Barbecue
Selecting Meats to Barbecue
Seasoning Meats to Barbecue
Cooking Temperatures for Barbecue
Doneness of Barbecued Meats
Accompaniments to Barbecued Meats
Sautéing
Selecting Meats to Sauté
Seasoning Meats to Sauté
Doneness of Sautéed Meats
Accompaniments to Sautéed Meats
Pan-Frying
Selecting Meats to Pan-Fry
Seasoning Meats to Pan-Fry
Doneness of Pan-Fried Meats
Accompaniments to Pan-Fried Meats
Deep-Frying
Moist-Heat Cooking Methods for Meat
Simmering
Selecting Meats to Simmer
Seasoning Meats to Simmer
Cooking Temperatures for Simmered Meats
Doneness of Simmered Meats
Accompaniments to Simmered Meats
Combination Cooking Methods for Meats
Braising
Selecting Meats to Braise
Seasoning Meats to Braise
Cooking Temperatures for Braised Meats
Finishing Braised Meats
Doneness of Braised Meats
Accompaniments to Braised Meats
Stewing
Selecting Meats to Stew
Seasoning Meats to Stew
Cooking Temperatures for Stewed Meats
Doneness of Stewed Meats
Accompaniments to Stewed Meats
Variation:
Cooking Sous Vide
Selecting Meats to Cook Sous Vide
Seasoning Meats to Cook Sous Vide
Temperatures for Cooking Sous Vide
Doneness of Meat Cooked Sous Vide
Finishing Meat Cooked Sous Vide
Accompaniments to Meats Cooked Sous Vide
Questions for Discussion
14 Beef
After studying this chapter, you will be able to:
Primal and Subprimal Cuts of Beef
Forequarter Primal Cuts of Beef
Chuck
Brisket and Shank
Rib
Short Plate
Hindquarter Primal Cuts of Beef
Short Loin
Sirloin
Flank
Round
Beef Organ Meats
Nutrition Information for Beef
Butchering Procedures for Beef
Questions for Discussion
Beef Recipes
Variation:
Variations:
Variations:
15 Veal
After studying this chapter, you will be able to:
Primal and Subprimal Cuts of Veal
Foresaddle Primal Cuts of Veal
Veal Shoulder
Veal Foreshank and Breast
Veal Rib
Hindsaddle Primal Cuts of Veal
Veal Loin
Veal Leg
Veal Organ Meats
Sweetbreads
Calves’ Liver
Veal Kidneys
Purchasing Veal
Nutrition Information for Veal
Butchering Procedures for Veal
Questions for Discussion
Veal Recipes
Variation:
Variation:
16 Lamb
After studying this chapter, you will be able to:
Primal and Subprimal Cuts of Lamb
Lamb Shoulder
Lamb Breast
Lamb Rack
Lamb Loin
Lamb Leg
Purchasing Lamb
Domestic vs. Imported Lamb
Goat
Nutrition Information for Lamb
Butchering Procedures for Lamb
Questions for Discussion
Lamb Recipes
Variation:
Variation:
17 Pork
After studying this chapter, you will be able to:
Primal and Subprimal Cuts of Pork
Pork Shoulder
Boston Butt
Pork Belly
Pork Loin
Fresh Ham
Hocks and Trotters
Purchasing Pork
Nutrition Information for Pork
Butchering Procedures for Pork
Questions for Discussion
Pork Recipes
Variations:
Variation:
18 Poultry
After studying this chapter, you will be able to:
Muscle Composition of Poultry
Identifying Poultry
Chicken
Duck
Goose
Guinea Fowl
Pigeon
Turkey
Ratites
Livers, Gizzards, Hearts and Necks
Foie Gras
Nutrition Information for Poultry
Inspection and Grading of Poultry
Purchasing Poultry
Free-Range Poultry
Air-Chilled Poultry
Storing Poultry
Butchering Procedures for Poultry
Marinating Poultry
Cooking Methods for Poultry
Dry-Heat Cooking Methods for Poultry
Broiling and Grilling Poultry
Selecting Poultry to Broil or Grill
Seasoning Poultry to Broil or Grill
Determining Doneness of Broiled and Grilled Poultry
Accompaniments to Broiled and Grilled Poultry
Variation:
Roasting Poultry
Selecting Poultry to Roast
Seasoning Poultry to Roast
Barding Poultry to Roast
Cooking Temperatures for Roasted Poultry
Basting Roasted Poultry
Determining Doneness of Roasted Poultry
Accompaniments to Roasted Poultry
Carving Roasted Poultry
Poêléing Poultry
Sautéing Poultry
Selecting Poultry to Sauté
Seasoning Poultry to Sauté
Cooking Temperatures for Sautéed Poultry
Determining Doneness of Sautéed Poultry
Accompaniments to Sautéed Poultry
Pan-Frying Poultry
Selecting Poultry to Pan-Fry
Seasoning Poultry to Pan-Fry
Cooking Temperatures for Pan-Fried Poultry
Determining Doneness of Pan-Fried Poultry
Accompaniments to Pan-Fried Poultry
Deep-Frying Poultry
Moist-Heat and Combination Cooking Methods for Poultry
Moist-Heat Cooking Methods: Poaching and Simmering Poultry
Selecting Poultry to Poach or Simmer
Seasoning Poultry to Poach or Simmer
Cooking Temperatures for Poached or Simmered Poultry
Determining Doneness of Poached or Simmered Poultry
Accompaniments to Poached or Simmered Poultry
Combination Cooking Methods: Braising and Stewing Poultry
Selecting Poultry to Braise or Stew
Seasoning Poultry to Braise or Stew
Cooking Temperatures for Braised or Stewed Poultry
Determining Doneness of Braised or Stewed Poultry
Accompaniments to Braised or Stewed Poultry
Questions for Discussion
Additional Poultry Recipes
Variation:
Variations:
Variation:
19 Game
After studying this chapter, you will be able to:
Furred or Ground Game
Antelope
Bison (American Buffalo)
Deer
Rabbit
Wild Boar
Feathered or Winged Game
Partridge
Pheasant
Quail
Nutrition Information for Game
Purchasing and Storing Game
Marinating Furred Game
Questions for Discussion
Additional Game Recipes
20 Fish and Shellfish
After studying this chapter, you will be able to:
Structure and Muscle Composition of Fish and Shellfish
Identifying Fish
Round Fish
Flatfish
Identifying Shellfish: Mollusks
Bivalves
Cephalopods
Identifying Shellfish: Crustaceans
Nutrition Information for Fish and Shellfish
Inspection and Grading of Fish and Shellfish
Purchasing and Storing Fish and Shellfish
Determining Freshness of Fish and Shellfish
Purchasing Fish and Shellfish
Storing Fish and Shellfish
Fabricating Procedures for Fish and Shellfish
Cooking Fish and Shellfish
Substituting Fish
Determining Doneness
Dry-Heat Cooking Methods for Fish and Shellfish
Broiling and Grilling
Selecting Fish and Shellfish to Broil or Grill
Seasoning Fish and Shellfish to Broil or Grill
Accompaniments to Broiled and Grilled Fish and Shellfish
Baking
Selecting Fish and Shellfish to Bake
Seasoning Fish and Shellfish to Bake
Accompaniments to Baked Fish and Shellfish
Sautéing
Selecting Fish and Shellfish to Sauté
Seasoning Fish and Shellfish to Sauté
Cooking Temperatures for Sautéing
Accompaniments to Sautéed Fish and Shellfish
Pan-Frying
Selecting Fish and Shellfish to Pan-Fry
Seasoning Fish and Shellfish to Pan-Fry
Cooking Temperatures for Pan-Frying
Accompaniments to Pan-Fried Fish and Shellfish
Deep-Frying
Selecting Fish and Shellfish to Deep-Fry
Seasoning Fish and Shellfish to Deep-Fry
Accompaniments to Deep-Fried Fish and Shellfish
Moist-Heat Cooking Methods for Fish and Shellfish
Steaming
Selecting Fish and Shellfish to Steam
Seasoning Fish and Shellfish to Steam
Accompaniments to Steamed Fish and Shellfish
Poaching
Selecting Fish to Poach
Seasoning Fish to Poach
Accompaniments to Poached Fish
Simmering
Selecting Shellfish to Simmer
Seasoning Shellfish to Simmer
Doneness of Simmered Shellfish
Accompaniments to Simmered Shellfish
Combination Cooking Methods for Fish and Shellfish
Serving Raw Fish and Shellfish
Raw Fish and Shellfish Dishes
Sushi and Sashimi
Fish for Sushi and Sashimi
Rice for Sushi
Seasonings for Sushi and Sashimi
Questions for Discussion
Additional Fish and Shellfish Recipes
Variation:
21 Eggs and Breakfast
After studying this chapter, you will be able to:
Eggs
Egg Storage and Sanitation
Egg Products
Nutrition Information for Eggs
Whipped Egg Whites
Cooking Methods for Eggs
Dry-Heat Cooking Methods for Eggs
Baking
Shirred Eggs
Quiche
Sautéing
Scrambled Eggs
Omelets
Frittatas
Pan-Frying
Griddling
Moist-Heat Cooking Methods for Eggs
In-Shell Cooking (Simmering)
Poaching
Breakfast and Brunch
Breakfast Meats
Griddlecakes
Crêpes
Cereals and Grains
Coffee
Roasting Coffee
Grinding Coffee
Brewing Coffee
Drip Brewing
Espresso Brewing
Conditions That Affect the Quality of Brewed Coffee
Tasting Coffee
Flavored Coffees
Decaffeinated Coffee
Tea and Tisanes
Tea Varieties
Tasting Tea
Black Teas
Green Teas
Oolong Teas
Tisanes (Herbal Teas)
Brewing Tea
Questions for Discussion
Additional Egg and Breakfast Recipes
22 Vegetables
After studying this chapter, you will be able to:
Identifying Vegetables
Cabbages
Bok Choy
Broccoli
Broccoli Rabe
Brussels Sprouts
Cauliflower
Head Cabbages (Green and Red)
Kale
Kohlrabi
Napa Cabbage
Savoy Cabbage
Fruit Vegetables
Avocados
Eggplants
Peppers
Sweet Peppers
Hot Peppers
Tomatillos
Tomatoes
Gourds and Squashes
Cucumbers
Squashes
Greens
Collard Greens
Mustard Greens
Sorrel
Spinach
Swiss Chard
Turnip Greens
Mushrooms and Truffles
Mushrooms
Truffles
Onions
Bulb Onions
Garlic
Leeks
Scallions
Shallots
Pods and Seeds
Corn
Legumes
Fresh Beans
Dried Beans
Fresh Shelling Peas
Edible Pea Pods
Okra
Roots and Tubers
Beets
Carrots
Celery Root
Jerusalem Artichoke
Jicama
Parsnips
Radishes
Rutabagas
Turnips
Water Chestnuts
Stalk Vegetables
Artichokes
Asparagus
Bamboo Shoots
Celery
Fennel
Baby Vegetables
Nutrition Information for Vegetables
Purchasing and Storing Fresh Vegetables
Grading Vegetables
Purchasing Vegetables
Ripening Vegetables
Storing Vegetables
Purchasing and Storing Preserved Vegetables
Irradiated Vegetables
Canned Vegetables
Frozen Vegetables
Dried Vegetables
Cooking Methods for Vegetables
Fiber Content and Vegetable Cookery
Acid/Alkali Reactions and Vegetable Cookery
Texture
Color
Guidelines for Vegetable Cookery
Determining Doneness of Vegetables
Preserving Nutritional Qualities in Vegetables
Dry-Heat Cooking Methods for Vegetables
Stir-Frying
Pan-Frying
Pan-Roasting
Deep-Frying
Moist-Heat Cooking Methods for Vegetables
Blanching and Parboiling
Boiling
Refreshing
Selecting and Preparing Vegetables to Boil
Seasoning Vegetables to Boil
Steaming
Selecting and Preparing Vegetables to Steam
Seasoning Vegetables to Steam
Microwaving
Combination Cooking Methods: Braising and Stewing Vegetables
Puréeing Vegetables
Preserving Vegetables
Questions for Discussion
Additional Vegetable Recipes
23 Potatoes, Grains and Pasta
After studying this chapter, you will be able to:
Potatoes
Identifying Potatoes
Fingerlings
Purple Potatoes
Red Potatoes
Russet Potatoes
White Potatoes
Sweet Potatoes
Yams
Nutrition of Potatoes
Purchasing and Storing Potatoes
Grading
Purchasing
Storing
Cooking Methods for Potatoes
Determining Doneness
Roasting and Baking
Sautéing and Pan-Frying
Deep-Frying
Boiling
Grains
Identifying Grains
Corn
Rice
Varieties of Rice
Guidelines for Cooking Rice
Wheat
Other Grains
Nutrition of Grains
Purchasing and Storing Grains
Cooking Methods for Grains
Determining Doneness
Simmering
Risotto Method
Pilaf Method
Pasta
Identifying Pasta
Italian-Style Pasta
Asian Noodles
Nutrition of Pasta
Purchasing and Storing Pasta
Making Fresh Pasta
Filling Pasta
Cooking Method for Pasta
Determining Doneness
Boiling
Accompaniments to Pasta
Questions for Discussion
Additional Potato, Grain and Pasta Recipes
24 Healthy Cooking and Special Diets
After studying this chapter, you will be able to:
Principles of Healthy Cooking
Portion Size
Rethinking the Center of the Plate
Recipe Modification
Reduce, Replace or Eliminate
Modifying Recipes
Accommodating Special Diets
Low-Sodium Diets
Salt Substitutes and Alternatives
Modifying Recipes for Low-Sodium Diets
Low-Sugar Diets
Sugar Substitutes and Alternative Sweeteners
Modifying Recipes for Low-Sugar Diets
Low-Fat Diets
Fat Substitutes and Alternatives
Modifying Recipes for Low-Fat Diets
Dairy-Free Diets
Dairy Substitutes and Alternatives
Modifying Recipes for Dairy-Free Diets
Gluten-Free Diets
Gluten-Free Substitutes and Alternatives
Modifying Recipes for Gluten-Free Diets
Allergen-Free Diets
Vegetarian and Vegan Diets
Ingredients for Vegetarian and Vegan Diets
Soybean-Based Ingredients
Other Popular Ingredients in Vegetarian and Vegan Diets
Analogous Foods
Vegetarian and Vegan Cuisine: Focusing on Plant-Based Ingredients
Questions for Discussion
Additional Healthy, Special Diet and Vegetarian Recipes
25 Salads and Salad Dressings
After studying this chapter, you will be able to:
Identifying Salad Greens
Lettuce
Boston
Iceberg
Leaf
Romaine
Baby Lettuces
Chicory
Belgian Endive
Curly Endive
Escarole
Radicchio
Other Salad Greens and Ingredients
Arugula
Dandelion
Mâche
Sorrel
Spinach
Sprouts
Watercress
Edible Flowers
Fresh Herbs
Nutrition of Salads
Purchasing and Storing Salad Greens
Preparing Salad Greens
Tearing and Cutting Salad Greens
Washing Salad Greens
Drying Salad Greens
Salad Dressings
Vinaigrette Dressings
Oils
Vinegars
Other Flavoring Ingredients
Mayonnaise-Based Dressings
Preparing Mayonnaise
Mayonnaise Ingredients
Repairing Broken Mayonnaise
Emulsified Vinaigrette Dressings
Salad Preparation Methods
Tossed Green Salads
Matching Dressings and Salad Greens
Garnishing Salads
Composed Green Salads
Bound Salads
Vegetable Salads
Fruit Salads
Gelatin Salads
Questions for Discussion
Additional Salad and Salad Dressing Recipes
26 Fruits
After studying this chapter, you will be able to:
Identifying Fruits
Berries
Blackberries
Blueberries
Cranberries
Currants
Raspberries
Strawberries
Citrus
Grapefruits
Kumquats
Lemons
Limes
Oranges
Mandarin Oranges
Exotic Fruits
Figs
Gooseberries
Guava
Lychees
Mangosteens
Persimmons
Pomegranates
Dragon Fruit
Rambutans
Rhubarb
Star Fruits
Yuzu
Grapes
Red Flame Grapes
Thompson Seedless Grapes
Other Table Grapes
Melons
Cantaloupes
Casaba Melons
Crenshaw Melons
Honeydew Melons
Watermelons
Pomes
Apples
Pears
Quince
Stone Fruits
Apricots
Cherries
Peaches and Nectarines
Plums
Tropical Fruits
Bananas
Dates
Kiwis
Mangoes
Papayas
Passion Fruits
Pineapples
Nutrition of Fruits
Purchasing Fresh Fruits
Grading
Ripening
Purchasing
Storing
Preserving Fruits
Irradiation
Acidulation
Canning
Freezing
Drying
Juicing Fruits
Cooking Methods for Fruits
Determining Doneness
Dry-Heat Cooking Methods for Fruits
Broiling and Grilling
Baking
Sautéing
Deep-Frying
Moist-Heat Cooking Methods for Fruits
Poaching
Simmering
Making Fruit Preserves
Questions for Discussion
Additional Fruit Recipes
27 Sandwiches
After studying this chapter, you will be able to:
Ingredients for Sandwiches
Sandwich Breads
Sandwich Spreads
Butter and Soft Cheeses
Mayonnaise
Vegetable and Bean Purées
Sandwich Fillings
Meats and Poultry
Fish and Shellfish
Vegetables
Eggs
Cheeses
Bound Salads
Types of Sandwiches
Hot Sandwiches
Cold Sandwiches
Sandwich Mise en Place
Presenting and Garnishing Sandwiches
Questions for Discussion
Sandwich Recipes
28 Charcuterie
After studying this chapter, you will be able to:
Forcemeats
Equipment for Preparing Forcemeat
Forcemeat Ingredients
Meats
Fats
Binders
Seasonings
Garnishes
Preparing Forcemeats
Country-Style Forcemeats
Basic Forcemeats
Mousseline Forcemeats
Quenelles
Using Forcemeats
Aspic Jelly
Terrines
Types of Terrines
Preparing Molds When Making Terrines
Pâtés en Croûte
Making Pâté Dough
Assembling, Baking and Glazing Pâté
Galantines
Sausages
Sausage Meats
Sausage Casings
Equipment for Making Sausages
Salt Curing, Brining and Smoking
Salt Curing
Brining
Smoking
Smoking Temperatures
Smoking Equipment
Cured Pork Products
Other Cured Meat Products
Sauce Chaud-Froid
Questions for Discussion
Additional Charcuterie Recipes
29 Hors d’Oeuvre
After studying this chapter, you will be able to:
Cold Hors d’Oeuvre
Canapés
Barquettes, Tartlets and Profiteroles
Other Types of Canapés
Crudités
Dips
Caviar
Purchasing and Storing Caviar
Serving Caviar
Other Cold Hors d’Oeuvre
Hot Hors d’Oeuvre
Filled Pastry Shells
Skewers
Meatballs
Hors d’Oeuvre Wrapped in Cheese, Meat or Vegetables
Hors d’Oeuvre Wrapped in Dough
Phyllo Dough
Wonton Skins
Other Hot Hors d’Oeuvre
Antipasti, Mezze, Tapas and Zakuski
Serving Hors d’Oeuvre
Butler Service
Buffet Service
Buffet Platters
Questions for Discussion
Additional Hors d’Oeuvre Recipes
30 Principles of the Bakeshop
After studying this chapter, you will be able to:
Bakeshop Tools and Equipment
Bakeshop Ingredients
Flours
Wheat Flour
Composition of Flour
Aging and Bleaching of Flours
Specialty Flours
Nutrition of Flours
Purchasing and Storing Flours
Sugar and Sweeteners
Sugar
Sugar Manufacturing
Types of Sugar
Liquid Sweeteners
Nutrition of Sugars and Sweeteners
Cooking Sugar
Simple Sugar Syrups
Cooked Sugars
Fats
Butter and Margarine
Lard
Shortening
Oil
Chemical Leavening Agents
Baking Soda
Baking Powder
Baking Ammonia
Purchasing and Storing Chemical Leavening Agents
Thickening Agents
Starch
Gelatin
Flavorings
Emulsions and Extracts
Vanilla
Chocolate
Chocolate Manufacturing
Tasting Chocolates
Types of Chocolate
Cocoa Butter
White Chocolate
Imitation Chocolate or Chocolate-Flavored Coating
Nutrition of Chocolate
Storing Chocolate
Nuts
Measuring Ingredients in the Bakeshop
Baker’s Percentage
Calculating Baker’s Percentage
Comparing Formulas Using Baker’s Percentage
Customizing a Formula Using Baker’s Percentage
Increasing (or Decreasing) a Formula’s Yield Using Baker’s Percentage
Mixing Methods
The Baking Process
Gases Form
Gases Are Trapped
Starches Gelatinize
Proteins Coagulate
Fats Melt
Water Evaporates
Sugars Caramelize
Carryover Baking
Staling
Questions for Discussion
31 Quick Breads
After studying this chapter, you will be able to:
Mixing Methods for Quick Breads
Biscuit Method
Muffin Method
Creaming Method
Qualities of Quick Breads
Questions for Discussion
Additional Quick Bread Formulas
32 Yeast Breads
After studying this chapter, you will be able to:
Yeast
Types of Yeast
Compressed Yeast
Active Dry Yeast
Instant Dry Yeast
Substituting Yeasts
Natural Yeast Leaveners: Sourdough Starter
Artisan Bread
Production Steps for Yeast Breads
Step 1: Scaling the Ingredients
Step 2: Mixing and Kneading the Dough
Straight Dough Method for Mixing Yeast Bread Dough
Sponge Method for Mixing Yeast Bread Dough
Step 3: Fermenting the Dough
Step 4: Punching Down the Dough
Step 5: Portioning the Dough
Step 6: Rounding the Portions
Step 7: Make-Up: Shaping the Portions
Step 8: Proofing the Products
Step 9: Baking the Products
Washes
Scoring and Docking
Steam in the Oven
Determining Doneness
Step 10: Cooling and Storing the Finished Products
Straight Dough Method
Sponge Method
Rolled-In Doughs
Qualities of Bread
Questions for Discussion
Additional Yeast Bread Formulas
Cream Cheese Filling
Apricot Filling
Ricotta Filling
33 Pies, Pastries and Cookies
After studying this chapter, you will be able to:
Pies and Tarts
Crusts
Flaky and Mealy Doughs
Sweet Dough
Shaping Crusts
Baking Crusts
Crumb Crusts
Fillings
Starches for Pies
Cream Fillings
Variations:
Fruit Fillings
Cooked Fruit Fillings
Variation:
Cooked Juice Fillings
Baked Fruit Fillings
Custard Fillings
Chiffon Fillings
Assembling Pies and Tarts
Storing Pies and Tarts
Classic Pastries
Puff Pastry
Making Puff Pastry
Shaping Puff Pastry
Éclair Paste
Meringue
Common (French) Meringue
Swiss Meringue
Italian Meringue
Cookies
Mixing Methods for Cookie Dough
Make-Up Methods for Cookies
Drop Cookies
Icebox Cookies
Bar Cookies
Sheet Cookies
Cut-Out Cookies
Piped Cookies
Rolled or Molded Cookies
Wafer Cookies
Storing Cookies
Questions for Discussion
Additional Pie, Pastry and Cookie Formulas
Variations:
34 Cakes and Frostings
After studying this chapter, you will be able to:
Cake Ingredients
Mixing Methods for Cakes
Creamed-Fat Cakes
Butter Cakes
High-Ratio Cakes
Whipped-Egg Cakes
Genoise
Spongecakes
Angel Food Cakes
Chiffon Cakes
Panning, Baking and Cooling Cakes
Preparing Cake Pans
Filling Cake Pans
Baking Temperatures
Altitude Adjustments for Baking
Determining Doneness of Cakes
Cooling Cakes
Frostings
Buttercream
Simple Buttercream
Italian Buttercream
French Buttercream
Foam Frosting
Fudge Frosting
Fondant
Glaze
Royal Icing
Ganache
Assembling and Decorating Cakes
Assembling Cakes
Simple Decorating Techniques
Piping Techniques
Storing Cakes
Questions for Discussion
Additional Cake and Frosting Formulas
35 Custards, Creams, Frozen Desserts and Dessert Sauces
After studying this chapter, you will be able to:
Custards
Stirred Custards
Vanilla Custard Sauce
Pastry Cream
Sabayon
Baked Custards
Crème Caramel
Crème Brûlée
Cheesecake
Bread Pudding
Soufflés
Creams
Crème Chantilly
Bavarian Cream
Chiffon
Mousse
Frozen Desserts
Ice Cream and Gelato
Sorbet and Sherbet
Still-Frozen Desserts
Dessert Sauces
Fruit Purées
Caramel Sauce
Chocolate Syrup
Assembling Desserts
Questions for Discussion
Additional Custard, Cream, Frozen Dessert and Dessert Sauce Formulas
36 Plate Presentation
After studying this chapter, you will be able to:
Presentation Techniques for Food
Preparing Foods Properly
Cutting Foods
Molding Foods
Presentation Techniques for the Plate
Choosing Plates
Plate Sizes and Shapes
Plate Colors and Patterns
Arranging Foods on Plates
Shapes
Colors
Textures
Composition
Decorating Plates
Garnishing Plates with Herbs and Greens
Decorating Plates with Sauces
Small Plates
Questions for Discussion
37 Buffet Presentation
After studying this chapter, you will be able to:
Buffets
Planning the Buffet
Communicating the Plan
Designing the Buffet
Arranging the Tables
Arranging Food on Serving Pieces
Arranging Items on the Buffet Table
Presenting and Maintaining the Buffet
Controlling Costs
Keeping Hot Foods Hot
Keeping Cold Foods Cold
Replenishing Foods
Serving the Guests
Questions for Discussion
Appendix I
Measurement and Conversion Charts
Appendix II
Fresh, Locally Grown Produce Availability Chart
Glossary
Bibliography and Recommended Reading
Index
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
Credits
Chapter Opener Photos
Interior Photos and Recipes
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