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Textbook
Fundamentals of Professional Food Preparation: A Laboratory Text-WorkbookISBN: 978-0-471-59523-6
Paperback
216 pages
February 1995, ©1995
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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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.
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.
Related Titles
Professional Cooking & Culinary Arts
Resources for
Instructors
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