On Cooking "To Go Edition" - Softcover

Labensky, Sarah R.; Martel, Priscilla A.; Hause, Alan M.; Labensky, Steven R.

Softcover

ISBN 10: 0135061075 ISBN 13: 9780135061077

Publisher: Pearson, 2008

Synopsis

Building on the success of On Cooking, 4th edition, the To Go version was inspired by the expressed desire of many users for a text that combines portability with meaningful integration of technology.  On Cooking To Go Edition retains all of the instructional in-chapter recipes from the fourth edition; the end-of –chapter recipes have been migrated from the printed book to the Web via i-COOK , a robust web-based recipe management system.  This reduced page count provides a more streamlined and portable book.  MyCulinaryLab™, our powerful new technology solution, is available for a package option. It does not come packaged with this isbn.  MyCulinaryLab™ enables students to study and master content online – in their own time, and at their own pace.  Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes.

About this title

Synopsis

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. Building on the success of On Cooking, 4th edition, the To Go version was inspired by the expressed desire of many users for a text that combines portability with meaningful integration of technology. On Cooking To Go Edition retains all of the instructional in-chapter recipes from the fourth edition; the end-of --chapter recipes have been migrated from the printed book to the Web via i-COOK , a robust web-based recipe management system. This reduced page count provides a more streamlined and portable text. MyCulinaryLab , our powerful new technology solution, supplements this edition. MyCulinaryLab enables students to study and master content online -- in their own time, and at their own pace. Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes.MyCulinaryLab MyCulinaryLab, powered by Pearson's own Pegasus platform, is an online assessment and learning system for Culinary Arts instructors and students.

With advanced pedagogical features such as personalized study and teaching plans, book-specific learning outcomes and objectives, and standards management, MyCulinaryLab allows for a truly unique, beneficial, and integrated learning experience with the textbook. FOR STUDENTS: MyCulinaryLab enables students to review their culinary skills and knowledge online, on their own time, and at their own pace. Students can easily track and evaluate their progress during and after the learning process. Performance is based on summative and formative assessment in the form of study plans, homework, extra practice, pre- and post-tests, etc.Highlights: / Study plans and learning and assessment activities to help assess skill levels--students won't waste time re-learning skills they already possess / Grade book that allows students to view their grades and reports showing their progress / Interactive multimedia: videos with questions, fill-in-the-blank exercises, matching activities, key concept simulations FOR INSTRUCTORS MyCulinaryLab is an easy-to-use online resource designed to supplement a traditional lecture course and provides instructors with basic course management capabilities in the areas of course organization, grades, communication, and personalization of content.

Instructors benefit with access to key course management tools such as a robust grade book, integrated course email, and reporting tools. Reporting features include: / Data tracking and reporting for students, grades, and question usage / Detailed student results and performance tracking

From the Back Cover

Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on information relevant to today's students. Comprehensive and well written, and now offering a strong Media Program,On Cooking, 4/e emphasizes an understanding of cooking fundamentals, explores the contemporary dining option of vegetarian cooking, discusses nutrition and special health issues, and provides information on other relevant topics such as culinary history and food science.

KEY FEATURES

• Test Kitchen Program offers over 140 in-chapter recipes tested by culinary schools assures recipe accuracy.
• Approximately 50 new recipes and expanded recipe variations add greater variety of recipes and offer additional basic, competency-based recipes.
• A strong Media Program packaged with each text includes:

                    DVD ROM―an interactive assessment tool

                    Cost Genie CD―a cost management tool

• New chapter Flavor and Flavorings explores distinguishing and understanding how flavoring affects taste & smell of foods; helps students develop flavor perception and be able to describe tastes.
• New section on the Flavors of Wine and Spirits located within the Flavors and Flavoring chapter identifies the major wine varieties and illustrates how to use wines and spirits in cooking.
• New chapter Vegetarian Cooking brings into focus an important contemporary dining option.
• Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment.

Edition details

• Publisher: Pearson
• Publication date: 2008
• Language: English
• ISBN 10: 0135061075
• ISBN 13: 9780135061077
• Binding: Paperback
• Edition number: 1
• Number of pages: 960