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On Cooking: A Textbook of Culinary Fundamentals, 7th edition

Published by Pearson (October 25, 2024) © 2025

  • Sarah R. Labensky
  • Alan M. Hause
  • Priscilla A. Martel

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Features of MyLab Culinary for the 7th Edition

  • UPDATED: Pearson Kitchen Manager is an online recipe management program that comes preloaded with all On Cooking recipes. Students can scale recipes, build menus, create shopping lists and calculate estimated costs. Updates include:
    • 130 bonus recipes not included in the text
    • A revamped recipe layout, so recipes print to as few pages as possible
    • New recipe-sharing and -editing functionality available to students
  • NEW: The 7th Edition comes with an enhanced version of the Pearson+ eTextbook. It lets you assign reading directly from MyLab Culinary, and it integrates self-assessment questions for students.
  • EXPANDED: 43 new instructional videos (125 in total) reinforce culinary skills and procedures.
  • Practice quizzes and tests across chapters help students master core knowledge and concepts. Exercises include Warm Up, Review, Tests and Video Quizzes.
  • EXPANDED: A culinary math fundamentals chapter with 220 complementary practice problems is available only with MyLab Culinary. New problems have been added for most chapters in the text.
  • The Questions Help feature, only in MyLab Culinary, takes a step-by-step approach to helping students solve math problems, while encouraging self-remediation.

PROFESSIONALISM

  1. Professionalism
  2. Food Safety and Sanitation
  3. Nutrition and Healthy Cooking
  4. Menus and Recipes

PREPARATION

  1. Tools and Equipment
  2. Knife Skills
  3. Flavors and Flavorings
  4. Dairy Products
  5. Mise en Place

COOKING

  1. Principles of Cooking
  2. Stocks and Sauces
  3. Soups
  4. Principles of Meat Cookery
  5. Beef
  6. Veal
  7. Lamb
  8. Pork
  9. Poultry
  10. Game
  11. Fish and Shellfish
  12. Eggs and Breakfast
  13. Vegetables
  14. Potatoes, Grains and Pasta

GARDE MANGER

  1. Salads and Salad Dressings
  2. Fruits
  3. Plant-Based Cooking
  4. Sandwiches
  5. Charcuterie
  6. Hors d’Oeuvre

BAKING

  1. Principles of the Bakeshop
  2. Quick Breads
  3. Yeast Breads
  4. Pies, Pastries and Cookies
  5. Cakes and Frostings
  6. Custards, Creams, Frozen Desserts and Dessert Sauces

PRESENTATION

  1. Plate Presentation
  2. Buffets

APPENDICES

  1. Top Causes of Food-Borne Illness
  2. Measurement and Conversion Charts
  3. Typical Yield Percentages for Common Produce Items

Glossary

Recipe Index

Subject Index

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