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Fundamentals of Professional Food Preparation - by Donald V Laconi (Paperback)
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About this item
Highlights
- A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course.
- About the Author: Donald V. Laconi is the author of Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook, published by Wiley.
- 216 Pages
- Cooking + Food + Wine, Methods
Description
Book Synopsis
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.About the Author
Donald V. Laconi is the author of Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook, published by Wiley.
Dimensions (Overall): 10.78 Inches (H) x 8.38 Inches (W) x .45 Inches (D)
Weight: 1.12 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 216
Genre: Cooking + Food + Wine
Sub-Genre: Methods
Publisher: Wiley
Theme: Professional
Format: Paperback
Author: Donald V Laconi
Language: English
Street Date: February 28, 1995
TCIN: 1003613317
UPC: 9780471595236
Item Number (DPCI): 247-08-0830
Origin: Made in the USA or Imported
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Shipping details
Estimated ship dimensions: 0.45 inches length x 8.38 inches width x 10.78 inches height
Estimated ship weight: 1.12 pounds
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