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Author : Donald V. Laconi
Publisher : Wiley
ISBN 13 : 9780471306214
Total Pages : 184 pages
Book Rating : 4.15/5 ( download)
Download or read book Fundamentals of Professional Food Preparation written by Donald V. Laconi and published by Wiley. This book was released on 1995-02 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Donald V. Laconi
Publisher : Wiley
ISBN 13 : 9780471595236
Total Pages : 0 pages
Book Rating : 4.33/5 ( download)
Download or read book Fundamentals of Professional Food Preparation written by Donald V. Laconi and published by Wiley. This book was released on 1995-02-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Marcy Gaston
Publisher : Cognella Academic Publishing
ISBN 13 : 9781516598359
Total Pages : pages
Book Rating : 4.50/5 ( download)
Download or read book Fundamentals of Food Preparation (First Edition) written by Marcy Gaston and published by Cognella Academic Publishing. This book was released on 2020-07-17 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, readers learn basic cooking techniques from sautéing to boiling stock to simmering soup. The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they've learned and increase their practical knowledge. Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management.
Author : Marcy Gaston
Publisher : Cognella Academic Publishing
ISBN 13 : 9781516598304
Total Pages : pages
Book Rating : 4.0X/5 ( download)
Download or read book Fundamentals of Food Preparation (Preliminary Edition) written by Marcy Gaston and published by Cognella Academic Publishing. This book was released on 2019-12-31 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Marcy Gaston
Publisher :
ISBN 13 : 9781793525352
Total Pages : 338 pages
Book Rating : 4.58/5 ( download)
Download or read book Fundamentals of Food Preparation written by Marcy Gaston and published by . This book was released on 2019 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens.
Author : David A. Mizer
Publisher : Wiley-Interscience
ISBN 13 : 9780471376767
Total Pages : 276 pages
Book Rating : 4.60/5 ( download)
Download or read book Food Preparation for the Professional written by David A. Mizer and published by Wiley-Interscience. This book was released on 2000-05-22 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Author : David A. Mizer
Publisher : John Wiley & Sons Incorporated
ISBN 13 : 9780471850014
Total Pages : 526 pages
Book Rating : 4.12/5 ( download)
Download or read book Food Preparation for the Professional written by David A. Mizer and published by John Wiley & Sons Incorporated. This book was released on 1987 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses sanitation, safety, kitchen equipment, seasoning, soups, sauces, vegetables, fish, poultry, meat, salads, breakfasts and buffets
Author : Margaret McWilliams
Publisher : Prentice Hall
ISBN 13 : 9780132412353
Total Pages : 0 pages
Book Rating : 4.57/5 ( download)
Download or read book Food Fundamentals written by Margaret McWilliams and published by Prentice Hall. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in Introductory Foods and Introductory Food Preparation. This book explains the how's and the why's that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.
Author : Margaret E. Terrell
Publisher : John Wiley & Sons
ISBN 13 : 9780471852018
Total Pages : 596 pages
Book Rating : 4.15/5 ( download)
Download or read book Professional Food Preparation written by Margaret E. Terrell and published by John Wiley & Sons. This book was released on 1971-01-01 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Marcy Gaston
Publisher : Cognella Academic Publishing
ISBN 13 : 9781516598335
Total Pages : pages
Book Rating : 4.34/5 ( download)
Download or read book Fundamentals of Food Preparation (First Edition) written by Marcy Gaston and published by Cognella Academic Publishing. This book was released on 2020-07-17 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, readers learn basic cooking techniques from sautéing to boiling stock to simmering soup. The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they've learned and increase their practical knowledge. Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management.
