Fundamentals of professional food preparation : a laboratory text-workbook / Donald V. Laconi.
By: Laconi, Donald V.Publisher: New York : Wiley, c1995Description: xv, 192 p. : ill. ; 28 cm.ISBN: 0471595233.Subject(s): Food service | Quantity cookingDDC classification: 641.5
|Item type||Current location||Call number||Copy number||Status||Notes||Date due||Barcode|
|Main Collection||Taylor's Library-TU||641.5 LAC (Browse shelf)||1||Available||SCAFS,70003,03,GR||1000803858|
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.