Fundamentals of professional food preparation : a laboratory text-workbook / Donald V. Laconi.
Material type:
TextPublisher: New York : Wiley, [1995]Copyright date: ©1995Description: xv, 192 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 0471595233
- 9780471595236
- 641.5
- 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.
| 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 |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
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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