Quantity Food Preparation, a Curriculum Guide PDF Download
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Author: John J. MacAllister
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 48
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Book Description
Author: John J. MacAllister
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 48
Get Book Here
Book Description
Author: John J. MacAllister
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 52
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Book Description
Author: John J. MacAllister
Publisher:
ISBN:
Category : Cookery for institutions, etc
Languages : en
Pages : 48
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 760
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Book Description
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 140
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Book Description
Supplements 3-8 include bibliography and indexes / subject, personal author, corporate author, title, and media index.
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 360
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 488
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Book Description
Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 106
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Book Description
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300
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Book Description
Author: Lendal Henry Kotschevar
Publisher:
ISBN:
Category : Quantity cooking
Languages : en
Pages : 728
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Book Description
Textbook on cookery methodology and technical aspects of the provision of meals in hotels and restaurants, with particular reference to the management of large-scale production of victuals in the food industry in the USA - covers kitchen equipment, food storage, menu planning, cost control, etc., and includes a glossary of cookery terms. Bibliography pp. 607 to 615.
