{"product_id":"fundamentals-of-professional-food-preparation-a-laboratory-text-workbook-paperback-softback-9780471595236","title":"Fundamentals of Professional Food Preparation; A Laboratory Text-Workbook (Paperback \/ softback) 9780471595236","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFundamentals of Professional Food Preparation\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eA Laboratory Text-Workbook\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eDonald V. Laconi (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471595236, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 8 March 1995\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e216 pages\u003cbr\u003e28.1 x 21.2 x 1.3 cm, 0.585 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eA 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eLaboratory Conduct and Responsibilities.\u003cbr\u003e \u003cbr\u003e Sanitation and Safety.\u003cbr\u003e \u003cbr\u003e The Food Preparation Process.\u003cbr\u003e \u003cbr\u003e The Cooking Process.\u003cbr\u003e \u003cbr\u003e Standardized Recipes and Measurement.\u003cbr\u003e \u003cbr\u003e Enlarging Recipes.\u003cbr\u003e \u003cbr\u003e Costing Recipes.\u003cbr\u003e \u003cbr\u003e Measuring Temperatures.\u003cbr\u003e \u003cbr\u003e Stocks and Soups.\u003cbr\u003e \u003cbr\u003e Thickening Agents.\u003cbr\u003e \u003cbr\u003e Sauces.\u003cbr\u003e \u003cbr\u003e Vegetables.\u003cbr\u003e \u003cbr\u003e Rice.\u003cbr\u003e \u003cbr\u003e Pasta.\u003cbr\u003e \u003cbr\u003e Fish and Seafood.\u003cbr\u003e \u003cbr\u003e Poultry and Game Birds.\u003cbr\u003e \u003cbr\u003e Meat.\u003cbr\u003e \u003cbr\u003e Eggs.\u003cbr\u003e \u003cbr\u003e Salads.\u003cbr\u003e \u003cbr\u003e Salad Dressings.\u003cbr\u003e \u003cbr\u003e Yeast Breads.\u003cbr\u003e \u003cbr\u003e Quick Breads.\u003cbr\u003e \u003cbr\u003e Indexes.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52298005381400,"sku":"9780471595236","price":76.56,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471595236.jpg?v=1781730654","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/fundamentals-of-professional-food-preparation-a-laboratory-text-workbook-paperback-softback-9780471595236","provider":"Freshly Printed Books","version":"1.0","type":"link"}