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Northwestern State University - SPRING 2011 | ||
Section 45N | ||
 | Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook (1st Edition) by Donald V. Laconi Paperback, 216 Pages, Published 1995 ISBN-10: 0-471-59523-3 / 0471595233 ISBN-13: 978-0-471-59523-6 / 9780471595236 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) | |