Ebook Fundamentals of professional food preparation: A laboratory text-workbook - Part 1

Part 1 of ebook "Fundamentals of professional food preparation: A laboratory text-workbook" provides readers with contents including: laboratory conduct and responsibilities; sanitation and safety; the food preparation process; the cooking process; standardized recipes and measurement; enlarging recipes; costing recipes; measuring temperatures; stocks and soups; thickening agents; sauces; vegetables; rice; pasta; fish and seafood;...