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Fundamentals of professional food preparation : a laboratory text-workbook / Donald V. Laconi.

By: Material type: TextTextPublisher: New York : Wiley, [1995]Copyright date: ©1995Description: xv, 192 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471595233
  • 9780471595236
Subject(s): DDC classification:
  • 641.5
LOC classification:
  • TX820. L33 1995
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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.5 LAC (Browse shelf(Opens below)) 1 Available A227914B

Includes indexes.

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.

Machine converted from AACR2 source record.

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