view cart menu separator categories menu separator faq
advanced search
categories  > Modern (post-1980) > Specialized (16)
FOOD PREPARATION FOR PROFESSIONAL 2nd Edition
 

FOOD PREPARATION FOR PROFESSIONAL 2nd Edition

Price: $4.99 currently not available     
Feedback: n/a Ask seller a question
Shipping: US-Mainland: $3.75 (more destinations)
Condition: Used
Payment Options: Money Order,
*The store has not been updated recently. You may want to contact the merchant to confirm the availability of the product.
TITLE: FOOD PREPARATION FOR THE PROFESSIONAL

AUTHOR: David A. Mizer, Mary Porter, Beth Sonnier

PUBLISHER, COPYRIGHT INFO: John Wiley & Sons, 1987, second edition

DESCRIPTION: Hardcover, no dust jacket, 7 1/2" x 9 1/2", 526 pp.

BLURB/FLYLEAF: This book comes straight out of today's food-service kitchens. Its focus is on doing - what to do, how to do it, and why. It is designed to train beginning students in the principles, techniques, and skills needed to prepare food for production. Whatever the student's future role in the industry, this kind of firsthand knowledge is essential to success.

The text centers its teaching around the actual preparation of different kinds of foods. Not only does it give specific instructions for basic dishes, it also explains clearly, in everyday terms, what is gong on in the pot of the oven or the mixing bowl as raw foods are turned into finished menu items. Thus the student can absorb the principles of cooking in terms of real food products and actual cooking processes. Step-by-step instructions and illustrations explain techniques essential to the dish being prepared. The student's learning experiences, repeated and reinforced as the chapters unfold, build into a real-world body of knowledge and understanding.

Objectives and Philosophy:

* A thorough grasp of basic cooking principles and techniques <

* A vocabulary of cooking, processing and menu and terms, with precise definitions and pronunciations

* A working knowledge of the foods, equipment, and methods of preparation in common use in today's kitchens

* A feeling for the real world of food preparation and for the practical application of classroom learning

* Knowledge of quality standards and a sense of pride and pleasure in producing good food efficiently and presenting it attractively

CONDITION BOOK: Very Good+, with tight and square binding, clean and bright pages.

CONDITION DUST JACKET: None present. Glossy pictorial covers show overall shelf wear, rubbing/scuffing.
Other Products from thecookbooknook:View all products
1977 KITCHEN WISDOM Food & Cooking Lore REFERENCE
$4.99
1984 AMISH Mennonite KITCHENS Cookbook RECIPES
$6.99
1973 PRIVATE COLLECTIONS Culinary Treasure WALTERS ART
$9.99
1976 HOME COOKIN' Wichita Falls TX Junior League CKBK
$4.99
THE GREAT SALSA BOOK Mark Miller 100 RECIPES Chilies
$4.99
GRAHAM KERR Kitchen COOKBOOK Recipes CHEF Low Fat
$6.99
MORE OF BEST NEW MEXICO KITCHENS 1983 Cookbook
$4.99
1969 DAVID WADE'S KITCHEN CLASSICS Vintage RECIPE HC/DJ
$9.99
365 EASY ONE-DISH MEALS Skillet WOK Casserole CROCK...
$5.99
1968 ART OF POLISH COOKING Alina Zeranska RECIPES HC/DJ
$9.99
Last Updated: 1 Nov 2011 03:49:05 PDT home  |  about  |  terms  |  contact
Powered by eCRATER - a free online store builder