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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
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.
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

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.