| Description |
xxii, 549 pages : illustrations ; 25 cm |
| Contents |
Machine derived contents note: The Kitchen. -- Sanitation and Safety. -- Prepreparation. -- Cooking, Equipment, and Measurement. -- Menus, Nutrition, and Recipes. -- Building Flavor, Body, and Texture. -- Soups. -- Sauces. -- Vegetables, Grains, and Pasta. -- Meat Cookery. -- Poultry Cookery. -- Fish and Shellfish Cookery. -- Breakfast, Beverages, and Dairy Products. -- Pantry Production. -- Hors D'Oeuvres and Food Presentation. -- The Bakeshop. -- Desserts. -- Glossary. -- Bibliography. -- Indexes |
| Summary |
"Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics - cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning - as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes troubleshooting information boxes that identify common problems, their causes, and solutions; a nutritional analysis of each recipe and nutrient profiles; and new sections covering the emerging interest in grains, pasta, legumes, and vegetables."--BOOK JACKET |
| Notes |
Previous ed.: / David A. Mizer, Mary Porter, Beth Sonnier. 1987 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food service.
|
|
Quantity cooking.
|
| Author |
Mizer, David A.
|
| LC no. |
99031227 |
| ISBN |
0471251879 |
|
