Fundamentals of Professional Food Preparation: A Laboratory Text-WorkbookPages: 216, Specialty: Culinary & Hospitality, Publisher: Wiley, Publication Year: 1995, Cover: Paperback, Dimensions: 212. 9x273. 8x11. 4mm 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
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Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook