Food Preparation for the Professional

Name: Food Preparation for the Professional
Price: 5.54 USD
Availability: InStock
ISBN: 9780471251873

ISBN-10: 0471251879

ISBN-13: 9780471251873

Edition: 3rd 2000 (Revised)

Authors: David A. Mizer, Mary Porter, Beth Sonnier, Karen E. Drummond

List price: $140.00

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Description:

This work is designed to help train future foodservice managers in the principles, techniques, and skills needed to prepare food for production. This edition includes new information on the use of computers in foodservice facilities.

Book details

List price: $140.00
Edition: 3rd
Copyright year: 2000
Publisher: John Wiley & Sons, Incorporated
Publication date: 11/8/1999
Binding: Hardcover
Pages: 576
Size: 7.80" wide x 9.45" long x 1.38" tall
Weight: 2.486
Language: English



The Kitchen


Sanitation and Safety


Prepreparation


Cooking, Equipment, and Measurement


Menus, Nutrition, and Recipes


Building Flavor, Body, and Texture


Soups


Sauces


Vegetables, Grains, and Pasta


Meat Cookery


Poultry Cookery


Fish and Shellfish Cookery


Breakfast, Beverages, and Dairy Products


Pantry Production


Hors D'Oeuvres and Food Presentation


The Bakeshop


Desserts


Glossary


Bibliography


Indexes