Features of On Cooking, Sixth Edition
Focus on professionalism, preparation, cooking, baking, and presentation:
More than 800 tested recipes, some from famous restaurants and culinary schools and each with variations, substitutions, and nutritional information, contribute to a comprehensive lab curriculum.
More than 250 new photographs, line drawings and illustrations provide clear representation of core techniques that are the foundation of any good culinary textbook.
Content updates reflect current trends in the culinary arts, such as sustainable/seasonal cooking, small plate dishes, global techniques, Asian knife skills, molecular trends, sous-vide cooking and international cuisine.
Expanded - Coverage of flavors offered in new sidebars; expanded coverage of small plates and additional plate presentation techniques.
Holistic approach to teaching skills and developing the next generation of culinary professionals:
New - A Healthy Cooking chapter combines material on basic nutrition, healthy cooking techniques and cooking for special diets such as vegetarian or allergic diets.
New - A new discussion of sustainability and environmental concerns in text-wide sidebars and in-text explanations encourages students to consider the impact of their choices in the kitchen.
Color-coded sidebars throughout the text feature historical and technical information adding social context, plus applications advice and safety alerts promoting food safety and sanitation.
Wealth of chapter features to help students learn, practice, and retain concepts:
Updated - Learning objectives, end-of chapter Questions for Discussion, and margin definitions of terms are now linked to competencies required by the American Culinary Federation.
New - At-a-glance cooking techniques callouts, newly added as margin entries where cooking techniques are taught, highlight core principles, equipment, ingredients, and steps.
New - Function of Ingredients sidebars, newly added to margins throughout the text, reinforce the science of cooking and baking and explain the effects of a particular ingredient in baking.
Greatly enhanced support package, including MyLab® Culinary™, instructor’s manual featuring performance-based learning activities, improved test bank and lecture-based PowerPoint™ slides.
Also available with MyLab Culinary
MyLab is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary.
Reach every student with MyLab
Deliver trusted content: You deserve teaching materials that meet your own high standards for your course. That’s why we partner with highly respected authors to develop interactive content and course-specific resources that you can trust – and that keep your students engaged.
Updated - Savvas Kitchen Manager has been redesigned and rebuilt for an improved student experience and useful exercises for instructors to help their students connect Learning Objectives and critical content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.
Empower each learner: Each student learns at a different pace. Personalized learning pinpoints the precise areas where each student needs practice, giving all students the support they need – when and where they need it – to be successful.
New - Chapter 0, Culinary Math Fundamentals, with 1 model problem for 20 identified math concepts, and 10 practice problems for each concept.
Teach your course your way: Your course is unique. So whether you’d like to build your own assignments, teach multiple sections, or set prerequisites, MyLab gives you the flexibility to easily create your course to fit your needs.
Updated chapter resources include:
Short Writing Assignments for each chapter, building critical analysis and problem solving skills, and supporting student use of Savvas Kitchen Manager.
Chapter Quizzes and Tests featuring multiple choice questions reinforce content and align with each Learning Objective.
Videos (107) reinforce fundamental culinary techniques and align with current American Culinary Federation Standards.
Culinary Rubrics and Correlation Guides align with current American Culinary Federation Standards.
Improve student results: When you teach with MyLab, student performance improves. That’s why instructors have chosen MyLab for over 15 years, touching the lives of over 50 million students.
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