Pages: 216,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1995,
Cover: Paperback,
Dimensions: 212.9x273.8x11.4mm

This basic workbook for the food preparation laboratory portion of the Foodservice Fundamentals course offers guidance on cooking procedures and food categories. It features small-quantity recipes with simple ingredients, equipment and procedure lists, prep sheets for all recipes, review exercises and chapter glossaries of basic terminology with definitions. show more