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Textbook

Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook

ISBN: 978-0-471-59523-6
216 pages
February 1995, ©1995
Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook (0471595233) cover image

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.
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Table of Contents

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.
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