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Austin Community College - SPRING 2011 | ||
Section 001 | ||
 | Restaurant and Food Service Equipment (1st Edition) by John A. Drysdale Paperback, 168 Pages, Published 2009 ISBN-10: 0-13-501788-2 / 0135017882 ISBN-13: 978-0-13-501788-3 / 9780135017883 A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment--from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in | |