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| Author: Donald V. Laconi |
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| Format: | Paperback |
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Product Details:
Format: Paperback
Publisher: John Wiley & Sons
ISBN-10: 0471595233
ISBN-13: 9780471595236
Sku: 204555055
Publish Date: 4/30/2007
Pages:
216
Age Range:
NA
See more in Methods / Professional
| 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. |
