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Fundamentals of Professional Food Preparation A Laboratory Text-Workbook

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ISBN-10: 0471595233

ISBN-13: 9780471595236

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

Authors: Donald V. Laconi

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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.
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Book details

Copyright year: 1995
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/6/1995
Binding: Paperback
Pages: 216
Size: 8.75" wide x 11.00" long x 0.75" tall
Weight: 1.100
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
Fish and Seafood
Poultry and Game Birds
Salad Dressings
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