Fundamentals of Professional Food Preparation PDF Download
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Author: Donald V. Laconi
Publisher: Wiley
ISBN: 9780471306214
Category : Food service
Languages : en
Pages : 184
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Book Description
Author: Donald V. Laconi
Publisher: Wiley
ISBN: 9780471306214
Category : Food service
Languages : en
Pages : 184
Get Book
Book Description
Author: Donald V. Laconi
Publisher: Wiley
ISBN: 9780471595236
Category : Cooking
Languages : en
Pages : 0
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Book Description
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.
Author: Marcy Gaston
Publisher: Cognella Academic Publishing
ISBN: 9781516598359
Category :
Languages : en
Pages :
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Book Description
Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, readers learn basic cooking techniques from sautéing to boiling stock to simmering soup. The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they've learned and increase their practical knowledge. Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management.
Author: David A. Mizer
Publisher: Wiley-Interscience
ISBN: 9780471376767
Category :
Languages : en
Pages : 276
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Book Description
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Author: Marcy Gaston
Publisher: Cognella Academic Publishing
ISBN: 9781516598304
Category :
Languages : en
Pages :
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Book Description
Author: Marcy Gaston
Publisher:
ISBN: 9781793525352
Category : Electronic books
Languages : en
Pages : 338
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Book Description
Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens.
Author: David A. Mizer
Publisher: John Wiley & Sons Incorporated
ISBN: 9780471850014
Category : Cooking
Languages : en
Pages : 526
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Book Description
Discusses sanitation, safety, kitchen equipment, seasoning, soups, sauces, vegetables, fish, poultry, meat, salads, breakfasts and buffets
Author: American Culinary Federation
Publisher: Prentice Hall
ISBN: 9780131180116
Category : Cooking
Languages : en
Pages : 0
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Book Description
For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. A comprehensive, technique-based cooking principles text which uses "benchmark" recipes to form the building blocks necessary for a career in the culinary arts.
Author: Sarah R. Labensky
Publisher: Prentice Hall
ISBN: 9780131713277
Category : Cooking
Languages : en
Pages : 1406
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Book Description
Comprehensive and authoritative, the Fourth Edition of "On Cooking" enhances the book's introduction to food and cooking techniques with new chapters, features and recipes. Topical coverage is expanded with new chapters covering the basics of flavor and vegetarian cooking. A unique recipe testing program has strengthened the quality and reliability of the recipes throughout the book with feedback from students and teachers. "On Cooking" is a resource that students of the culinary arts will want to keep in their kitchen throughout their careers!
Author: Gladys C. Peckham
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 654
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Book Description
Abstract: The text aims to present and illustrate the basic principles of food preparation so that the student will develop high standards. Part One sets forth the scientific principles related to food that are central to the understanding and acquisition of basic skills. Part Two discusses the standards, prices and habits affecting food consumption. Part Three stresses effective management in food preparation. Part Four presents the most current thinking on selection, storage, preparation and cooking of food to ensure uniformly high quality. Part Five discusses home and industrial food preservation and addresses the question of food additives. Part Six summarizes the techniques for control and regulation of food to make foods acceptable from a health standpoint and assure the consumer of quality. The section explores microwave cookery.
