| Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook Contributor(s): Laconi, Donald V. (Author) |
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ISBN: 0471595233 ISBN-13: 9780471595236 Publisher: Wiley OUR PRICE: $117.90 Product Type: Paperback Published: February 1995 Annotation: 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. |
| Additional Information |
| BISAC Categories: - Cooking | Methods - Professional |
| Dewey: 641.5 |
| LCCN: 94025412 |
| Physical Information: 0.45" H x 8.38" W x 10.78" (1.12 lbs) 216 pages |
| Descriptions, Reviews, Etc. |
| Publisher 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. |
