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On Cooking A Textbook of Culinary Fundamentals (2010) Interactive Tutorial

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The Labensky team pioneered the first recipe testing program. To date, well over 100 Chef Instructor’s have participated in the Pearson Recipe Testing program.

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 Vegetables

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 Canapйs

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

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