Includes indexes.

PROFESSIONALISM -- Professionalism -- Food Safety and Sanitation -- Nutrition and Healthy Cooking -- Menus and Recipes -- PREPARATION -- Tools and Equipment -- Knife Skills -- Flavors and Flavorings -- Dairy Products -- Mise en Place -- 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 -- GARDE MANGER -- Salads and Salad Dressings -- Fruits -- Plant-Based Cooking -- Sandwiches -- Charcuterie -- Hors d’Oeuvre -- BAKING -- Principles of the Bakeshop -- Quick Breads -- Yeast Breads -- Pies, Pastries and Cookies -- Cakes and Frostings -- Custards, Creams, Frozen Desserts and Dessert Sauces -- PRESENTATION -- Plate Presentation -- Buffets -- APPENDICES -- Top Causes of Food-Borne Illness -- Measurement and Conversion Charts -- Typical Yield Percentages for Common Produce Items -- Glossary -- Recipe Index -- Subject Index.

"Learning to cook is much more than simply learning to follow a recipe. Consequently, On Cooking, Seventh Edition, is not a cookbook or a collection of recipes. It is a carefully designed text intended to teach you the fundamentals of the culinary arts and to prepare you for a rewarding career in the food service industry. The goal of On Cooking is to focus your attention on general procedures, highlighting fundamental princi-ples and skills, whether it be for preparing a yeast bread or grilling a piece of fish. Both the how and why of cooking are discussed, emphasizing culinary principles first, not recipes. Only after the principles are intro-duced and explained are sample recipes offered. This new edition includes many more recipes drawn from various international cuisines. Professional cooking no longer leans solely on French culinary traditions. Chefs now turn to the traditions of Asia, Africa and elsewhere for inspiration and ingredients. On Cooking, Seventh Edition recognized this evolution and includes many recipes created in the style of popular dishes found throughout the world. The content is extensively illustrated with photographs and line drawings to help you identify foods and equipment. Most recipes include photographs of the finished dish ready for service and many procedures are illustrated with step-by-step photographs. Tables and bulleted lists present information in a concise format to enhance your understanding of concepts. To provide you with a sense of the rich traditions of cookery, informative sidebars on food history, chef biographies and other topics are located throughout the book. Sidebars that relate to flavors and flavorings also appear throughout the material to enhance your understanding of ingredients and possible variations. Safety Alerts are shown in red, to remind you of conditions or situations that might pose a danger to you or to diners. Electronic resources accompanying this text enhance the learning experience by bringing computer technology into the kitchen. We wish you much success in your future career and hope that this text will continue to inform and inspire you long after graduation. Recipes are important and useful as a means of standardizing food preparation and recording information. In On Cooking, Seventh Edition, recipes are designed primarily to reinforce and explain techniques and proce-dures presented in the text. Many recipe yields are intentionally low to be less intimidating to beginning cooks and more useful in small schools and kitchens. All ingredients are listed in both U.S. and metric measurements. The metric equivalents are rounded off to even, easily measured amounts. You should consider the No matter how detailed the written recipe, however, we assume that you are acquiring certain knowledge, skills and judgment. It becomes a judgment call to know, for example, when a loaf of bread or a casserole is properly cooked. Ovens and cookware may vary in efficiency. For these reasons, recipes and formulas de-scribe alternate tests for doneness, requiring you to use your developing skills to determine when a dish is fully cooked. You should also rely upon the knowledge and skills of your instructor for guidance. Although some skills and an understanding of theory can be acquired through reading and study, no book can substitute for repeated hands-on preparation and observation. A registered dietician analyzed all the recipes in this book using nutritional analysis software that incorporates data from the U.S. Department of Agriculture, research laboratories and food manufacturers. The nutrient information provided here should be used only as a reference, however. A margin of error of approximately 20 percent can be expected because of natural variations in ingredients. Preparation techniques and serving sizes may also significantly alter the values of many nutrients. For the nutritional analysis, if a recipe offers a choice of ingredients, the first-mentioned ingredient is the one used. Ingredients listed as "to taste" (TT) and "as needed" are omitted from the analysis. It is assumed that corn oil and whole milk are used when a recipe calls for "vegetable oil" and "milk," respectively. In cases of a range of ingredient quantities or numbers of servings, the average is used"-- $c Provided by publisher.