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Fundamentals of Professional Food Preparation
Donald V. Laconi
€ 143.32
€ 116.43
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Description for Fundamentals of Professional Food Preparation
Paperback. 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. Num Pages: 216 pages, glossary. BIC Classification: TTVC. Category: (UF) Further/Higher Education. Dimension: 278 x 210 x 11. Weight in Grams: 504.
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.
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.
Product Details
Format
Paperback
Publication date
1995
Publisher
John Wiley and Sons Ltd United States
Number of pages
216
Condition
New
Number of Pages
216
Place of Publication
New York, United States
ISBN
9780471595236
SKU
V9780471595236
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Donald V. Laconi
Donald V. Laconi is the author of Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook, published by Wiley.
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