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Fundamentals of Professional Food Preparation : A Laboratory Text-workbook - Donald V. Laconi

Fundamentals of Professional Food Preparation

A Laboratory Text-workbook

Paperback

Published: 6th February 1995
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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.

Laboratory Conduct and Responsibilities.

Sanitation and Safety.

The Food Preparation Process.

The Cooking Process.

Standardized Recipes and Measurement.

Enlarging Recipes.

Costing Recipes.

Measuring Temperatures.

Stocks and Soups.

Thickening Agents.

Sauces.

Vegetables.

Rice.

Pasta.

Fish and Seafood.

Poultry and Game Birds.

Meat.

Eggs.

Salads.

Salad Dressings.

Yeast Breads.

Quick Breads.

Indexes.

ISBN: 9780471595236
ISBN-10: 0471595233
Audience: Tertiary; University or College
Format: Paperback
Language: English
Number Of Pages: 216
Published: 6th February 1995
Publisher: John Wiley and Sons Ltd
Country of Publication: US
Dimensions (cm): 28.1 x 21.25  x 1.33
Edition Number: 1