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Fundamentals Of Professional Food Preparation: A Laboratory Text-workbook |
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Annotations:
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.
Publisher's Remarks:
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.
Product Detail:
Author: Laconi, Donald V.
Publisher: Crystal Dreams Pub, Feb-1995
Content Language: English
Book,
Paperback: 216 pa
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