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: 641.5Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
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Main Collection | Taylor's Library-TU | 641.5 LAC (Browse shelf) | 1 | Available | SCAFS,70003,03,GR | 5000029838 |
Browsing Taylor's Library-TU Shelves Close shelf browser
641.5 LAB 2019 On cooking : | 641.5 LAB 2019 On cooking : | 641.5 LAB 2019 On cooking : | 641.5 LAC Fundamentals of professional food preparation : | 641.5 LAM 2011 A dissertation upon roast pig and other essays / | 641.5 LAW How to eat : | 641.5 LAW 2010 Nigella fresh : |
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.