by
Wilkinson, Jule.
Call Number
ARC 641.6384 WIL
Publication Date
1980
Format:
Books
Relevance:
63390.8867
by
Fraser, Felicity.
Call Number
641.57 FRA
Publication Date
1996
Format:
Books
Relevance:
54899.3047
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by
Mizer, David A.
Call Number
641.57 FOO
Publication Date
2000
Summary
"Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics - cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning - as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes troubleshooting information boxes that identify common problems, their causes, and solutions; a nutritional analysis of each recipe and nutrient profiles; and new sections covering the emerging interest in grains, pasta, legumes, and vegetables."--BOOK JACKET.
Format:
Books
Relevance:
0.0811
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