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Food Preparation for the Professional

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ISBN-10: 0471251879

ISBN-13: 9780471251873

Edition: 3rd 2000 (Revised)

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

List price: $132.95
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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.
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Book details

List price: $132.95
Edition: 3rd
Copyright year: 2000
Publisher: John Wiley & Sons, Incorporated
Publication date: 11/8/1999
Binding: Hardcover
Pages: 576
Size: 8.00" wide x 9.75" long x 1.75" tall
Weight: 2.486
Language: English

The Kitchen
Sanitation and Safety
Cooking, Equipment, and Measurement
Menus, Nutrition, and Recipes
Building Flavor, Body, and Texture
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