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.
發表於2025-01-12
Fundamentals of Professional Food Preparation 2025 pdf epub mobi 電子書 下載
圖書標籤:
Fundamentals of Professional Food Preparation 2025 pdf epub mobi 電子書 下載