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ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS SOFTWARE
ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS PLUS

This change reflects the increasing use of new ingredients by many chefs and the varied menus that are now found at many restaurants.

Chapter 21, which used to cover Buffett Presentation, now covers International Flavour Principles, including material on Chinese, Japanese, Indian, North African (including Ethiopian), Middle Eastern, South American, Caribbean and Canadian Aboriginal cuisines.

Having these recipes in the text, right where a cooking method or procedure is discussed, provides quick and easy access for students and instructors.

One of the biggest changes made in this edition is the addition of many more recipes to illustrate core competencies and various cooking methods.

The following changes have been made to the structure and organization of the text: With a wide range of activities available, students can actively learn, understand, and retain even the most difficult concepts. Interactive, self-paced tutorials provide individualized coaching to help students stay on track.

M圜ulinaryLab is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Variations appear at the end of selected recipes, giving students the opportunity to see how one set of techniques or procedures can be used to prepare different dishes with only minor modifications.Special icons mark recipes that are healthful and/or vegetarian.A variety of recipes, some contributed by restaurant chefs and chef-instructors from across Canada, are featured in the text, allowing students to explore the different techniques and styles used by a range of professionals.Informative sidebars on food history, chefs’ profiles and other topics throughout the book provide readers with a sense of the rich tradition of cookery and enhance the learning experience.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.

ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS SOFTWARE

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: Professor, Woosong University Settimio Sicoli, Vancouver Community College^^^Houston Community College Professor, Woosong University Anthony Bevan, Asst. Malley, Vancouver Community College^^^Asst. Martel, Southern Alberta Institute of Technology and Canadian Culinary Institute^^^Asst. Professor, Woosong University Priscilla A.

ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS PLUS

View larger cover On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition Plus MyLab Culinary with Pearson eText - Access Card Package, 7/E Sarah R.