Test Bank for On Cooking: A Textbook of Culinary Fundamentals, 7th Canadian Edition, Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, Fred L. Malley, Anthony Bevan Settimio Sicoli
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Test Bank for On Cooking: A Textbook of Culinary Fundamentals, 7th Canadian Edition, Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, Fred L. Malley, Anthony Bevan, Settimio Sicoli,
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Test Bank for On Cooking: A of Culinary Fundamentals, 7th Canadian Edition, Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, Fred L. Malley, Anthony Bevan, Settimio Sicoli,
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 Eggs 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 International Flavour Principles
22 Vegetables
23 Potatoes, Grains and Pasta
24 Cooking for Health and Lifestyle
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
36 Plate Presentation
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