On Cooking Update Plus Myculinarylab With Pearson Etext -- Access Card Package by Sarah R. Labensky

On Cooking Update Plus Myculinarylab With Pearson Etext -- Access Card Package

bySarah R. Labensky, Priscilla A. Martel, Alan M. Hause

Book & Toy | August 6, 2014

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For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.


Personalize learning with MyCulinaryLab
MyCulinaryLab is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking.


0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package

Package consists of:   

0133458555 / 9780133458558 On Cooking Update

0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update







Details & Specs

Title:On Cooking Update Plus Myculinarylab With Pearson Etext -- Access Card PackageFormat:Book & ToyDimensions:1224 pages, 11.1 × 9.3 × 1.8 inPublished:August 6, 2014Publisher:Pearson EducationLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0133829170

ISBN - 13:9780133829174

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Extra Content

Table of Contents


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


  1. Tools and Equipment
  2. Knife Skills
  3. Flavors + Flavorings
  4. Dairy Products
  5. Mise en Place


  1. Principles of Cooking
  2. Stocks and Sauces
  3. Soups
  4. Principles of Meat Cookery
  5. Beef
  6. Veal
  7. Lamb
  8. Pork
  9. Poultry
  10. Game
  11. Fish + Shellfish
  12. Eggs + Breakfast
  13. Vegetables
  14. Potatoes, Grains and Pasta
  15. Healthy Cooking


  1. Salads and Salad Dressings
  2. Fruits
  3. Sandwiches
  4. Charcuterie
  5. Hors d’Oeuvre and Canapés

Part 5: BAKING

  1. Principles of the Bakeshop
  2. Quick Breads
  3. Yeast Breads
  4. Pies, Pastries and Cookies
  5. Cakes and Frostings
  6. Custards, Creams, Frozen Desserts + Sauces


  1. Plate Presentation
  2. Buffet Presentation

AP 1: Professional Organizations

AP 2: Measurement and Conversion Charts

AP 3: Fresh Produce Availability Chart

AP 4: Bibliography and Recommended Reading