Fundamentals of Professional Food Preparation: Laboratory Text - Workbook

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9780471595236: Fundamentals of Professional Food Preparation: Laboratory Text - Workbook
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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.

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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.

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Book Description John Wiley and Sons Ltd, United States, 1995. Paperback. Condition: New. Language: English . Brand New Book. 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. Seller Inventory # AAH9780471595236

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Donald V. Laconi
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Book Description John Wiley and Sons Ltd, United States, 1995. Paperback. Condition: New. Language: English . Brand New Book. 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. Seller Inventory # AAH9780471595236

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Book Description John Wiley and#38; Sons, 1995. PAP. Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Seller Inventory # FW-9780471595236

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Book Description John Wiley & Sons Inc, 1995. Paperback. Condition: Brand New. 216 pages. 11.00x8.75x0.75 inches. In Stock. Seller Inventory # __0471595233

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Book Description John Wiley and Sons Ltd, United States, 1995. Paperback. Condition: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Seller Inventory # LIE9780471595236

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