814871
9780471595236
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.Laconi, Donald V. is the author of 'Fundamentals of Professional Food Preparation A Laboratory Text Workbook' with ISBN 9780471595236 and ISBN 0471595233.
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