Fundamentals of Professional Food Preparation

A Laboratory Text-Workbook

Donald V. Laconi (Autor)

Buch | Softcover

216 Seiten

1995
John Wiley & Sons Inc (Verlag)
978-0-471-59523-6 (ISBN)

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This basic workbook for the food preparation laboratory portion of the Foodservice Fundamentals course offers guidance on cooking procedures and food categories. It features small-quantity recipes with simple ingredients, equipment and procedure lists, and prep sheets for all recipes.

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.

Donald V. Laconi is the author of Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook, published by Wiley.

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.

Erscheint lt. Verlag	8.3.1995
Verlagsort	New York
Sprache	englisch
Maße	213 x 281 mm
Gewicht	585 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-59523-3 / 0471595233
ISBN-13	978-0-471-59523-6 / 9780471595236
Zustand	Neuware