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Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook Laconi, Donald V. (Community and Technical College, The University of Akron)
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Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook
Laconi, Donald V. (Community and Technical College, The University of Akron)
This basic workbook for the food preparation laboratory portion of the Foodservice Fundamentals course offers guidance on cooking procedures and food categories. It features small-quantity recipes with simple ingredients, equipment and procedure lists, and prep sheets for all recipes.
216 pages, glossary
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | January 23, 1995 |
| ISBN13 | 9780471595236 |
| Publishers | John Wiley & Sons Inc |
| Pages | 216 |
| Dimensions | 213 × 281 × 13 mm · 508 g |
