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OverviewA 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. Full Product DetailsAuthor: Donald V. Laconi (Community and Technical College, The University of Akron)Publisher: John Wiley & Sons Inc Imprint: John Wiley & Sons Inc Dimensions: Width: 21.30cm , Height: 1.30cm , Length: 28.10cm Weight: 0.585kg ISBN: 9780471595236ISBN 10: 0471595233 Pages: 216 Publication Date: 08 March 1995 Audience: Adult education , Further / Higher Education Format: Paperback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsReviewsAuthor InformationDonald V. Laconi is the author of Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook, published by Wiley. Tab Content 6Author Website:Countries AvailableAll regions |
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