TY  - BOOK
AU  - Laconi,Donald V.
TI  - Fundamentals of professional food preparation: a laboratory text-workbook 
SN  - 0471595233
AV  - TX820. L33 1995
U1  - 641.5 
PY  - 1995///]
CY  - New York
PB  - Wiley
KW  - Quantity cooking
KW  - Food service
N1  - 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
ER  -