Fundamentals of Professional Food Preparation A Laboratory Text-Workbook
Spend $50 to get a
Edition: 1995 (Teachers Edition, Instructors Manual, etc.)
This item qualifies for FREE shipping.
30 day, 100% satisfaction guarantee!
Rush Rewards U
You have reached 400 XP and carrot coins. That is the daily max!
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.
Copyright year: 1995
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/6/1995
Size: 8.75" wide x 11.00" long x 0.75" tall
|Laboratory Conduct and Responsibilities|
|Sanitation and Safety|
|The Food Preparation Process|
|The Cooking Process|
|Standardized Recipes and Measurement|
|Stocks and Soups|
|Fish and Seafood|
|Poultry and Game Birds|