by
Emily McPherson College.
Call Number
ARC 641.57 EMI
Publication Date
1973
Format:
Books
Relevance:
3.4039
by
Gisslen, Wayne, 1946-
Call Number
641.57 GIS
Publication Date
2011 2010
Format:
Books
Relevance:
3.3462
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3.
by
Dark, Graham.
Call Number
641.57 DAR
Publication Date
2003
Format:
Books
Relevance:
3.2855
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:
3.1732
by
Gisslen, Wayne, 1946-
Call Number
641.57 GIS
Publication Date
2003
Format:
Books
Relevance:
3.1691
by
Gisslen, Wayne, 1946-
Call Number
641.57 GIS
Publication Date
2006
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip063/2005032307.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005032307-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005032307-d.html
Relevance:
3.1618
by
Wenzel, G. L. (George Leonard), 1902-1974.
Call Number
ARC 642 WEN
Publication Date
1972
Format:
Books
Relevance:
2.5460
by
Emery, William H.
Call Number
ARC 642.4 EME
Publication Date
1961
Format:
Books
Relevance:
2.5101
by
Blair, Eulalia C.
Call Number
ARC 641.52 BLA
Publication Date
1975
Format:
Books
Relevance:
2.2225
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