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Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook

by Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook

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Description

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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Product Details

  • Wiley Brand
  • Feb 28, 1995 Pub Date:
  • 9780471595236 ISBN-13:
  • 0471595233 ISBN-10:
  • English Language
  • 11.06 in * 0.52 in * 8.37 in Dimensions:
  • 1 lb Weight: