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Textbook
Fundamentals of Professional Food Preparation: A Laboratory Text-WorkbookISBN: 978-0-471-59523-6
Paperback
216 pages
February 1995, ©1995
This price is valid for United States. Change location to view local pricing and availability. ![]() This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 2-3 days delivery time. The book is not returnable.
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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.

