Fundamentals of Professional Food Preparation - A Laboratory Text-Workbook

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.

List of contents

Laboratory Conduct and Responsibilities.

Sanitation and Safety.

The Food Preparation Process.

The Cooking Process.

Standardized Recipes and Measurement.

Enlarging Recipes.

Costing Recipes.

Measuring Temperatures.

Stocks and Soups.

Thickening Agents.

Sauces.

Vegetables.

Rice.

Pasta.

Fish and Seafood.

Poultry and Game Birds.

Meat.

Eggs.

Salads.

Salad Dressings.

Yeast Breads.

Quick Breads.

Indexes.

About the author

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

Summary

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.

Product details

• Authors: Laconi, Donald V Laconi, Donald V. Laconi, Donald V. (Community and Technical College Laconi, DV Laconi, LACONI DONALD V, Laconi Donald V.
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Paperback / Softback
• Released: 08.03.1995
• EAN: 9780471595236
• ISBN: 978-0-471-59523-6
• No. of pages: 216
• Subjects: Guides > Health > Diet; Hotel & catering trades, Hotel, hospitality and catering trades