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.
Audience: Tertiary; University or College
Number Of Pages: 216
Published: 6th February 1995
Country of Publication: US
Dimensions (cm): 28.1 x 21.25 x 1.33
Weight (kg): 0.58
Edition Number: 1