Fundamentals of Food Preparation
Author | : Marcy E Gaston |
Publisher | : |
Total Pages | : 346 |
Release | : 2019-12-31 |
Genre | : Health & Fitness |
ISBN | : 9781516598328 |
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Author | : Marcy E Gaston |
Publisher | : |
Total Pages | : 346 |
Release | : 2019-12-31 |
Genre | : Health & Fitness |
ISBN | : 9781516598328 |
Author | : Louise Dennler |
Publisher | : Wiley-Blackwell |
Total Pages | : 170 |
Release | : 1971 |
Genre | : Cooking |
ISBN | : |
Author | : Lynne Nannen Robertson |
Publisher | : Blackwell Publishing |
Total Pages | : 151 |
Release | : 1994-03-31 |
Genre | : Business & Economics |
ISBN | : 9780813814636 |
Teaches accounting methods and knowledge of product specifications necessary for successful foodservice operation. In this time of high costs, administrators are looking at every possible way to economize without adversely affecting foodservice quality and the welfare of those served. Purchasing techniques can be very useful in maximizing the resources of the dietary department. This book will assist you in learning accounting procedures and product specifications that will be needed by the competent purchaser in performing the duties necessary to provide optimum purchasing decisions basic to a successful foodservice operation. The foods included are those used in most foodservice departments. No attempt has been made to cover all foods available. Useful for any level - written to be understood by all. The book has been organized to simplify a rather complex subject. It is hoped that this information will serve as a tool for making improvements in the purchasing function of foodservice departments.
Author | : Shirley A. Gilmore, PhD |
Publisher | : Blackwell Publishing |
Total Pages | : 259 |
Release | : 2002 |
Genre | : Cooking |
ISBN | : 9780813827117 |
As before, this new edition will be commissioned by the Iowa Dietetic Association for a book which has been in the ISUP list for some years. The book is a classroom book for courses in quantity preparation of food. Sales are declining on this title most likely because the present edition bears a 1992 copyright date. The new edition will contain new material, and will be presented in a more attractive format.
Author | : Mary Keeling Wilson |
Publisher | : |
Total Pages | : 81 |
Release | : 1949 |
Genre | : Cooking |
ISBN | : 9780404559588 |
Author | : Jack Roy Storms |
Publisher | : |
Total Pages | : 108 |
Release | : 1966 |
Genre | : Food service |
ISBN | : |
Author | : Mabel Thacher Wellman |
Publisher | : |
Total Pages | : 364 |
Release | : 1923 |
Genre | : Cookbooks |
ISBN | : |
Author | : Department Of Food And Nutrition |
Publisher | : Orient Blackswan |
Total Pages | : 516 |
Release | : 2001 |
Genre | : |
ISBN | : 9788125023005 |
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
Author | : Gertrude G. Blaker |
Publisher | : |
Total Pages | : 1130 |
Release | : 1956 |
Genre | : Cookery |
ISBN | : |
Author | : Donald V. Laconi |
Publisher | : Wiley |
Total Pages | : 0 |
Release | : 1995-02-28 |
Genre | : Cooking |
ISBN | : 9780471595236 |
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.