Laconi, Donald V.
Fundamentals of professional food preparation : a laboratory text-workbook / Donald V. Laconi. - New York : Wiley, c1995. - xv, 192 p. : ill. ; 28 cm.
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.
0471595233
Food service.
Quantity cooking.
641.5 / LAC
Fundamentals of professional food preparation : a laboratory text-workbook / Donald V. Laconi. - New York : Wiley, c1995. - xv, 192 p. : ill. ; 28 cm.
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.
0471595233
Food service.
Quantity cooking.
641.5 / LAC