MyLab Culinary and Pearson Kitchen Manager

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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. 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. 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.

PART 1: PROFESSIONALISM 1. Professionalism 2. Food Safety and Sanitation 3. Nutrition 4. Menus and Recipes
PART 2: PREPARATION 5. Tools and Equipment 6. Knife Skills 7. Flavors and Flavorings 8. Dairy Products 9. Mise en Place
PART 3: COOKING 10. Principles of Cooking 11. Stocks and Sauces 12. Soups 13. Principles of Meat Cookery 14. Beef 15. Veal 16. Lamb 17. Pork 18. Poultry 19. Game 20. Fish and Shellfish 21. Eggs and Breakfast 22. Vegetables 23. Potatoes, Grains and Pasta 24. Healthy Cooking and Special Diets
PART 4: GARDE MANGER 25. Salads and Salad Dressings 26. Fruits 27. Sandwiches 28. Charcuterie 29. Hors d’Oeuvre and Canapés
PART 5: BAKING 30. Principles of the Bakeshop 31. Quick Breads 32. Yeast Breads 33. Pies, Pastries and Cookies 34. Cakes and Frostings 35. Custards, Creams, Frozen Desserts and Sauces
PART 6: PRESENTATION 36. Plate Presentation 37. Buffet Presentation
Appendix I. Measurement and Conversion Charts Appendix II. Fresh Locally-grown Produce Availability Chart

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MyLab Culinary and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking

Summary

Author Biography

Table of Contents

Supplemental Materials