Laconi, Donald V., <br/><br/>
Fundamentals of professional food preparation :  a laboratory text-workbook / 
Donald V. Laconi. 
 - xv, 192 pages :  illustrations ;  28 cm 
<br/><br/> Includes indexes. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>0471595233 9780471595236 
<br/><br/><label>LCCN: </label>94025412 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking<br/>Food service
<br/><br/><label>LC Class. No.: </label>TX820.  / L33 1995 
<br/><br/><label>Dewey Class. No.: </label>641.5