Fundamentals of Food Preparation
(First Edition)
©2021, 346 pages
Paperback list price: $129.95
Cognella Direct Ebook: $92.95
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Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, readers learn basic cooking techniques from sautéing to boiling stock to simmering soup.
The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they’ve learned and increase their practical knowledge.
Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management.
The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they’ve learned and increase their practical knowledge.
Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management.
Marcy Gaston is an assistant teaching professor of hospitality management at Montana State University. She holds a master’s degree in sustainable food systems from Montana State University and is a registered dietician. She has worked as a chef, instructor, clinical dietician, outpatient dietician, and cookbook author. Additionally, Gaston has developed numerous recipes for Food and Nutrition Magazine. Her research interests include the decline of cooking skills in the United States, culinary medicine, and the effects of lentils and other legumes on health.
Formats and Bulk Order Pricing for Confirmed Adoptions
Publisher Direct Versions — Available through the Cognella Student Store for confirmed adoptions |
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$92.95
Best Value! |
Publisher Direct Ebook | Publisher Direct ebooks are available in your Cognella account immediately after purchase and provide access for 180 days. Our ebooks run on VitalSource and RedShelf with perpetual/annual options available. |
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$115.95
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Publisher Direct Paperback | These special, discounted paperback editions are sold exclusively through the Cognella Student Store (store.cognella.com) for confirmed adoptions. They are not available through other retailers. The books are printed on demand, do not have an ISBN, and are not intended for resale, which results in savings we pass along to students. Most Publisher Direct Paperbacks also come with free, immediate access to the first 30% of the ebook and shipping included. |
Higher Education Bookstore Pricing — These suggested retail prices include a total projected mark-up of 25% |
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Inclusive Access Available!
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Ebook 978-1-7935-2535-2 |
We partner with VitalSource, Kortext, and RedShelf to provide day-one access to students through campus bookstores. Bookstores and these vendors share in the total projected mark-up. Learn more about Inclusive Access at cognella.com/inclusive-access. Contact us for details. |
| $129.95 | Paperback 978-1-5165-9832-8 |
Standard paperback version. Contact us for course adoptions; also available for individual purchase through national wholesalers and retailers — and from our website directly — see Purchase button above. |
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Other formats (perforated, hardcover, etc.) may be available. Contact us for course adoptions; specialty formats are not available for individual purchase. | |
