Fundamentals of Professional Food Preparation by Donald V Laconi

Fundamentals of Professional Food Preparation by Donald V Laconi

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.

Donald V. Laconi is the author of Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook, published by Wiley.

SKU	Unavailable
ISBN 13	9780471595236
ISBN 10	0471595233
Title	Fundamentals of Professional Food Preparation
Author	Donald V Laconi
Condition	Unavailable
Binding Type	Paperback
Publisher	John Wiley & Sons Inc
Year published	1995-03-08
Number of pages	216
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.