FUNDAMENTALS OF PROFESSIONAL FOOD PREPARATION - A LABORATORY TEXT-WORKBOOK
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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.
Editora: JOHN WILEY
ISBN: 0471595233
ISBN13: 9780471595236
Edição: 1ª Edição - 1995
Número de Páginas: 216
Acabamento: PAPERBACK
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