Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook

Author: Laconi, Donald V. V.

Brand: Wiley

Edition: 1

Number Of Pages: 211

EAN: 9780471595236

Release Date: 23-01-1995

Package Dimensions: 10.8 x 8.4 x 0.4 inches

Languages: English

Binding: Paperback

Details: A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions.