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

By: Publication details: New York : Wiley, c1995.Description: xv, 192 p. : ill. ; 28 cmISBN:
  • 0471595233
Subject(s): DDC classification:
  • 641.5 LAC
Contents:
1. Laboratory conduct and responsibilities. 2. Sanitation and safety.3. The food preparation process. 4. The cooking process. 5. Standardized recipes and measurement. 6. Enlarging recipes. 7. Costing recipes. 8. Measuring temperatures. 9. Stocks and soups. 10. Thickening agents. 11. Sauces. 12. vegetables. 13. Rice. 14. Pasta. 15. Fish and seafood. 16. Poultry and game birds. 17. Meat. 18. Eggs. 19. Salads. 20. Salad dressings. 21. Yeast breads. 22. Quick breads.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 3

 641.5 LAC (Browse shelf(Opens below)) 1 Available SCAFS,70003,03,GR 5000029838

Includes indexes.

1. Laboratory conduct and responsibilities. 2. Sanitation and safety.3. The food preparation process. 4. The cooking process. 5. Standardized recipes and measurement. 6. Enlarging recipes. 7. Costing recipes. 8. Measuring temperatures. 9. Stocks and soups. 10. Thickening agents. 11. Sauces. 12. vegetables. 13. Rice. 14. Pasta. 15. Fish and seafood. 16. Poultry and game birds. 17. Meat. 18. Eggs. 19. Salads. 20. Salad dressings. 21. Yeast breads. 22. Quick breads.