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Fundamentals of Professional Food Preparation

By: The University of Akron) Laconi Donald V. (Community and Technical College (Author)

Extended Catalogue

Ksh 28,850.00

Format: Paperback or Softback

ISBN-13: 9780471595236

Publisher: John Wiley & Sons Inc

Publication Date: Mar 8th, 1995

Weight: 585 grams

Dimension: 28.10 x 21.30 x 1.30 cms

Category: Hotel & catering trades

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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, and prep sheets for all recipes.

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