Sale!

Solution Manual for On Cooking: A Textbook of Culinary Fundamentals, 5/E, Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause, ISBN-10: 013715576X, ISBN-13: 9780137155767, Downloadable Digital Solution Manual Files

$100.00 $50.00

Solution Manual for On Cooking: A Textbook of Culinary Fundamentals, 5/E, Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause, ISBN-10: 013715576X, ISBN-13: 9780137155767



DOWNLOAD SAMPLE
Download Sample

Description

Share

What is a Solution Manual?

You are going to buy a Solution Manual. Solution Manual is NOT an original text book (or Test Bank or original eBook). A Solution Manual is step by step solutions of end of chapter questions in the text book. Solution manual offers the complete detailed answers to every question in textbook at the end of chapter. Please download sample for your confidential. All orders are safe, secure and confidential.

 Is my purchase anonymous?

Yes, all purchases are confidential. Nobody in the world knows about this. We do not save or share any of our customer’s information with anyone. There is no way your instructor or professor knows about this purchase at all.

 Can I download instantly?

Yes, you will see the download link in your email immediately after you complete payment. Please never forget to check spam or junk emails. If you delete junk emails and did not receive your order, please contact with us and we will send your order as soon as possible (most of the time immediately).

admin@testbankweb.com

 

testbankwebhelp@gmail.com

 

Table of Contents

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