On Cooking: A Textbook of Culinary Fundamentals, Global Edition

PART 1: PROFESSIONALISM

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

PART 2: PREPARATION

Tools and Equipment

Knife Skills

Flavors and Flavorings

Dairy Products

Mise en Place

PART 3: COOKING

Principles of Cooking

Stocks and Sauces

Soups

Principles of Meat Cookery

Beef

Veal

Lamb

Pork

Poultry

Game

Fish and Shellfish

Eggs and Breakfast

Vegetables

Potatoes, Grains and Pasta

Healthy Cooking and Special Diets

PART 4: GARDE MANGER

Salads and Salad Dressings

Fruits

Sandwiches

Charcuterie

Hors d'Oeuvre and Canap�s

PART 5: BAKING

Principles of the Bakeshop

Quick Breads

Yeast Breads

Pies, Pastries and Cookies

Cakes and Frostings

Custards, Creams, Frozen Desserts and Sauces

PART 6: PRESENTATION

Plate Presentation

Buffet Presentation

APPENDICES

• Measurement and Conversion Charts
• Fresh Locally-grown Produce Availability Chart

Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.

Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.

Alan M. Hause is a graduate of the Culinary Institute of America in Hyde Park, NY. Upon graduation, Chef Hause worked in both restaurants and hotels before settling in Arizona. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. He also launched and operates Gertrude's Restaurant at the Desert Botanical Garden in Phoenix. Chef Hause is involved in day-to-day food production, planning and execution of catered events, as well as overseeing restaurant operations.