Fundamentals of Professional Food Preparation A Laboratory Text-Workbook

Name: Fundamentals of Professional Food Preparation A Laboratory Text-Workbook
Price: 87.13 USD
Availability: InStock
ISBN: 9780471595236

ISBN-10: 0471595233

ISBN-13: 9780471595236

Edition: 1995 (Teachers Edition, Instructors Manual, etc.)

Authors: Donald V. Laconi

List price: $131.00

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Description:

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.

Book details

List price: $131.00
Copyright year: 1995
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/28/1995
Binding: Paperback
Pages: 216
Size: 8.37" wide x 11.06" long x 0.52" tall
Weight: 1.298
Language: English



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