Food Preparation: Laboratory Text - Workbook (Hospitality)

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9780471595236: Food Preparation: Laboratory Text - Workbook (Hospitality)

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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Laconi, Donald V.
Published by Wiley (1995)
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Book Description John Wiley and Sons Ltd, United States, 1995. Paperback. Book Condition: New. 274 x 213 mm. 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. Bookseller Inventory # AAH9780471595236

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Donald V. Laconi
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Book Description John Wiley and Sons Ltd, United States, 1995. Paperback. Book Condition: New. 274 x 213 mm. 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. Bookseller Inventory # AAH9780471595236

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

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Book Description John Wiley and#38; Sons, 1995. PAP. Book Condition: New. New Book. Delivered from our UK warehouse in 3 to 5 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Bookseller Inventory # IQ-9780471595236

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Book Description Wiley. Paperback. Book Condition: New. Paperback. 216 pages. Dimensions: 10.8in. x 8.4in. x 0.5in.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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9780471595236

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