Synergistic Food Production Management : The Comprehensive Workbook
For food production, restaurant or food service management, and catering courses as part of a hospitality degree program. This book is intended to fill the void of commercially available material for food production courses. It provides organization and instructional consistency for courses with multiple laboratory sections. Built around recipes from On Cooking 2/e.
- Paperback | 219 pages
- 211 x 279 x 11mm | 454g
- 01 May 1999
- Pearson Education (US)
- United States
Table of contents
Preparing for Kitchen-Laboratory Work. Lab 1. Introduction to the Laboratory. Lab 2. Measurement and Knife Skills. Lab 3. Spices, Herbs, and Cheeses. Lab 4. Stocks. Lab 5. Sauces. Lab 6. Soups. Lab 7. Eggs. Lab 8. Starches. Lab 9. Vegetable. Lab 10. Meat Fabrication. Lab 11. Cooking Methods I. Lab 12. Cooking Methods II. Lab 13. Cooking Methods III. Lab 14. Poultry. Lab 15. Seafood. Lab 16. Meat. Lab 17. Baking. Lab 18. Practical Cooking Exercise.