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.

Table 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.

Fundamentals of Professional Food Preparation

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£93.71

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RRP £124.95 – you save £31.24 (25%)

Order before 4pm today for delivery by Tue 23 Dec 2025.

A Paperback / softback by Donald V. Laconi

15 in stock


    View other formats and editions of Fundamentals of Professional Food Preparation by Donald V. Laconi

    Publisher: John Wiley & Sons Inc
    Publication Date: 08/03/1995
    ISBN13: 9780471595236, 978-0471595236
    ISBN10: 0471595233
    Also in:
    Hotel, hospitality and catering trades

    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.

    Table 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.

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