Step-by-step procedures, many with photographs, provide easy access to core techniques.Many recipes include photographs of the finished dish, ready for service. Extensively illustrated with photographs and line illustrations for easy identification of foods and equipment.Chapter quizzes test students’ knowledge of key topics and can be recorded in the gradebook or used for self-study.Practice exams help students prepare for the journeyperson’s exam and Red Seal exam.Kitchen Manager can be used to build menus, generate shopping lists, and calculate estimated costs at the recipe or menu level. The recipes can be scaled and edited, and new recipes can be added. Pearson Kitchen Manager is a custom recipe software application that comes loaded with the recipes in the seventh Canadian edition of On Cooking and more.Pearson eText gives students access to the text whenever and wherever they have access to the Internet.A final chapter on plate presentation demonstrates traditional and contemporary techniques for enhancing the visual presentation of food. Meal Service and Presentation: Brunch, appetizers and beverages are covered.The material can support a stand-alone unit on bread baking and dessert preparation. Baking: Several chapters cover bread and pastry.A separate chapter on health and lifestyle cooking covers food allergies, gluten-free cooking, and vegetarian cuisine. Individual chapters focus on different categories of key ingredients: meats, poultry, fish, vegetables and so forth. Cooking: Fundamental cooking techniques are explained and demonstrated with a wide range of recipes.Equipment, basic knife skills and staple ingredients are covered. Preparation: Covers the core subjects all culinary students should be familiar with before stepping into the kitchen.Food safety information has been updated to reflect the most recent regulations. Professionalism: Background chapters introduce students to the field with material on food history, food safety, nutrition and menu planning.PROMOTE CANADIAN CULINARY PROFESSIONALISMĬhapters focus on five areas essential to a well-rounded culinary professional: Labensky, Hause, Martel, Malley, Bevan & Sicoli On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition Plus MyLab Culinary with Pearson eText - Access Card Package, 7/E.Contact your Pearson rep for access information and instructions if you don’t have a MyLab account. **Supplements are available for download from the MyLab Instructor Resources page. Instructors, contact your Pearson representative for more information. Students, if interested in purchasing this title with M圜ulinaryLab, ask your instructor for the correct package ISBN and Course ID. Within its structured environment, students practice what they learn, test their understanding, and pursue a personalized study plan that helps them better absorb course material and understand difficult concepts. This title is also available with M圜ulinaryLab - an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. This title is also available with M圜ulinaryLab™
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