Food presentation for the professional / David A. Mizer ... [et al.].
Contributor(s): Mizer, David A
.
Publisher: New York : John Wiley, 2000Edition: 3rd ed.Description: xxii, 549 p. : ill. ; 25 cm.ISBN: 0471251879.Subject(s): Food service | Quantity cookingDDC classification: 641.57
Contents:
1. Kitchen - 2. Sanitation and safety - 3. Prepreparation - 4. Cooking, equipment, and measurement - 5. Menus, nutrition, and recipes - 6. Building flavor, body, and texture - 7. Soups - 8. Sauces - 9. Vegetables, grains, and pasta - 10. Meat cookery - 11. Poultry cookery - 12. Fish and shellfish cookery - 13. Breakfast, beverages, and diary products - 14. Pantry production - 15. Hors D'oeuvres and food presentation - 16. The bakeshop - 17. Desserts.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 5, BayNo 6 |
641.57 FOO (Browse shelf) | 1 | Available | SCAFS,30003,03,RM | 5000038249 | |
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 5, BayNo 6 |
641.57 FOO (Browse shelf) | 1 | Available | SHTEx,30004,03,RM | 5000042264 | |
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 1, BayNo 7 |
641.57 FOO (Browse shelf) | 1 | Available | SHTEx,30004,03,RM | 5000037628 |
1. Kitchen - 2. Sanitation and safety - 3. Prepreparation - 4. Cooking, equipment, and measurement - 5. Menus, nutrition, and recipes - 6. Building flavor, body, and texture - 7. Soups - 8. Sauces - 9. Vegetables, grains, and pasta - 10. Meat cookery - 11. Poultry cookery - 12. Fish and shellfish cookery - 13. Breakfast, beverages, and diary products - 14. Pantry production - 15. Hors D'oeuvres and food presentation - 16. The bakeshop - 17. Desserts.