Food Preparation Study Course: Quantity Preparation and Scientific Principles

Food Preparation Study Course: Quantity Preparation and Scientific Principles

Paperback(REV)

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Product Details

ISBN-13: 9780813827117
Publisher: Wiley
Publication date: 01/28/2002
Edition description: REV
Pages: 259
Product dimensions: 8.90(w) x 10.90(h) x 0.60(d)

About the Author

Shirley A. Gilmore, Ph.D., R.D., L.D., is a professor of Hotel, Restaurant, and Institution Management at Iowa State University, Ames.

Table of Contents

Foreword.

Preface.

How to Use the Study Course.

Fruits.

Vegetables.

Salads.

Starches, Soups, and Sauces.

Cereals, Rice, and Pastas.

Doughs, Batters, and Pastries.

Milk and Cheese.

Eggs and Egg Products.

Meats, Poultry, Fish, and Entrees.

Equipment.

Recipe Standardization.

Menu Planning.

Food Purchasing, Receiving, and Storing.

Appendices.

Food Preparation Terms.

Answers to Chapter Review Questions.

References.

Index to Recipes.

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