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A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions.
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Donald V. Laconi is the author of Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook, published by Wiley.
Instructor's Manual available. -- The publisher, John Wiley & Sons
"About this title" may belong to another edition of this title.
- PublisherWiley
- Publication date1995
- ISBN 10 0471595233
- ISBN 13 9780471595236
- BindingPaperback
- Edition number1
- Number of pages216
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