Solution Manual for On Cooking: A Textbook of Culinary Fundamentals, 6th Edition, Sarah R. Labensky, Priscilla A. Martel Alan M. Hause

Solution Manual for On Cooking: A of Culinary Fundamentals, 6th Edition, Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause,

Table of Contents

PART 1: PROFESSIONALISM
1. Professionalism
2. Food Safety and Sanitation
3. Nutrition
4. Menus and Recipes

PART 2: PREPARATION
5. Tools and Equipment
6. Knife Skills
7. Flavors and Flavorings
8. Dairy Products
9. Mise en Place

PART 3: COOKING
10. Principles of Cooking
11. Stocks and Sauces
12. Soups
13. Principles of Meat Cookery
14. Beef
15. Veal
16. Lamb
17. Pork
18. Poultry
19. Game
20. Fish and Shellfish
21. Eggs and Breakfast
22. Vegetables
23. Potatoes, Grains and Pasta
24. Healthy Cooking and Special Diets

PART 4: GARDE MANGER
25. Salads and Salad Dressings
26. Fruits
27. Sandwiches
28. Charcuterie
29. Hors d’Oeuvre and Canapés

PART 5: BAKING
30. Principles of the Bakeshop
31. Quick Breads
32. Yeast Breads
33. Pies, Pastries and Cookies
34. Cakes and Frostings
35. Custards, Creams, Frozen Desserts and Sauces

PART 6: PRESENTATION
36. Plate Presentation
37. Buffet Presentation

Appendix I. Measurement and Conversion Charts
Appendix II. Fresh Locally-grown Produce Availability Chart